Raspberry Ripe
Course
Dessert
,
Snack
Cuisine
Chocolate
Servings
12
pieces
Servings
12
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
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.