Servings | pieces |
Ingredients
- 1/2 cup Rolled Oats
- 3 tablespoons Sunflower Seeds
- 1 cup Raspberries frozen
- 1/2 cup Desiccated Coconut
- 1 tablespoon Maple Syrup
- 1/2 teaspoon Vanilla Extract
- 100 grams Dark Chocolate 70% cacao or higher
Ingredients
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Instructions
- Blitz oats and sunflower seeds for 3 seconds.
- Add raspberries, coconut, maple syrup and vanilla and blitz until well combined.
- 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.
- Cut into ten pieces and pop them back in the freezer while melting the chocolate.
- Line a tray with baking paper and set aside.
- Once set, melt your chocolate using your preferred method.
- Using two forks, lower raspberry pieces into dark chocolate and coat well.
- Quickly tap off excess chocolate and place on tray, then pop back in the freezer to set.
- Keep stored in freezer.
Recipe Notes
98 calories per serve.
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