Raspberry Ripe
Servings
10pieces
Servings
10pieces
Ingredients
  • 1/2cup rolled oats
  • 3tablespoons sunflower seeds
  • 1cup frozen raspberries
  • 1/2cup desiccated coconut
  • 1tablespoon maple syrup
  • 1/2teaspoon vanilla extract
  • 100grams dark chocolate70% cacao or higher
Instructions
  1. Blitz oats and sunflower seeds for 3 seconds.
  2. Add raspberries, coconut, maple syrup and vanilla and blitz until well combined.
  3. Press firmly into a loaf pan or similar and pop in the freezer to set. Allow to set until hard as this will make coating the pieces much easier.
  4. Cut into ten pieces and pop them back in the freezer while melting the chocolate.
  5. Line a tray with baking paper and set aside.
  6. Once set, melt your chocolate using your preferred method.
  7. Using two forks, lower raspberry pieces into dark chocolate and coat well.
  8. Quickly tap off excess chocolate and place on tray, then pop back in the freezer to set.
  9. Keep stored in freezer.
Recipe Notes

98 calories per serve.

Print Recipe
Raspberry Ripe
Raspberry Ripe
Course Desserts
Servings
pieces
Ingredients
  • 1/2 cup rolled oats
  • 3 tablespoons sunflower seeds
  • 1 cup frozen raspberries
  • 1/2 cup desiccated coconut
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 100 grams dark chocolate 70% cacao or higher
Course Desserts
Servings
pieces
Ingredients
  • 1/2 cup rolled oats
  • 3 tablespoons sunflower seeds
  • 1 cup frozen raspberries
  • 1/2 cup desiccated coconut
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 100 grams dark chocolate 70% cacao or higher
Raspberry Ripe
Instructions
  1. Blitz oats and sunflower seeds for 3 seconds.
  2. Add raspberries, coconut, maple syrup and vanilla and blitz until well combined.
  3. Press firmly into a loaf pan or similar and pop in the freezer to set. Allow to set until hard as this will make coating the pieces much easier.
  4. Cut into ten pieces and pop them back in the freezer while melting the chocolate.
  5. Line a tray with baking paper and set aside.
  6. Once set, melt your chocolate using your preferred method.
  7. Using two forks, lower raspberry pieces into dark chocolate and coat well.
  8. Quickly tap off excess chocolate and place on tray, then pop back in the freezer to set.
  9. Keep stored in freezer.
Recipe Notes

98 calories per serve.