| Prep Time | 260 minutes |
| Cook Time | 5 minutes |
| Servings |
pieces
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Ingredients
- 1/2 cup rolled oats
- 1/4 cup sunflower seeds
- 1 cup fresh or frozen raspberries
- 1/2 cup desiccated coconut
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 100 grams dark chocolate 70% cacao or higher
Ingredients
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|
Instructions
- Line a loaf with baking paper.
- Place oats and sunflower seeds in a food processor and process for 3 seconds until they resemble coarse crumbs.
- Add raspberries, coconut, maple syrup and vanilla and process again until well combined.
- Press the mix firmly into the prepared pan and place in the freezer for 3-4 hours or until firm and set.
- Line a baking tray with baking paper.
- Remove the raspberry mix from the freezer, slice into 10 pieces and return to the freezer, while you melt the chocolate.
- Melt the chocolate in a double boiler on the stovetop or in the microwave until runny.
- Using two forks, lower the raspberry pieces into the melted chocolate and coat well.
- Quickly tap off excess chocolate and place on the prepared tray, then return to the freezer to firm up the chocolate.
- One raspberry ripe is one serve. Store leftovers in the freezer for up to 3 months.
Recipe Notes
156 calories per serve.