Get ready for Valentine’s Day with these Raspberry Chocolate Coconut Bars!! Raspberry and chocolate is one of my favorite chocolate combinations—sweet juicy raspberries sprinkled on top of a rich, velvety chocolate mouse. The crust is simple, made with dates and coconut. Overall, a very classic yet wholesome dessert. Plus, you can never go wrong with chocolate 😉
Crust:
- 11/2 cup raw cashews
-1 cup unsweetened coconut flakes
- 1 1/2 cup medjool dates
- 1/2 tsp each of salt and ground cinnamon
In a food processor, combine all the crust ingredients and blend until it forms a sticky dough. Firmly press the dough into a parchment lined 10x7 dish and place in the fridge while you make the filling.
Filling:
- 2 cans coconut cream, chilled
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/4 cup cacao powder
- 1 tsp vanilla extract
Scoop out the thick cream from the coconut cream and
place in a medium sauce pan, on low to medium heat. While that dissolves, stir in the maple syrup and the coconut oil until everything is dissolved. Off heat, whisk in the cacao powder and the vanilla. Then take the crust out of the fridge and pour in the filling. After you smooth out the top, put the bars back into the fridge for about 5 hours, or until firm. Once the bars have chilled, garnish with cacao nibs in fresh raspberries and serve immediately. Keep the bar stored in the fridge and enjoy!
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