A twist of the classic “Cherry Ripe” bar, a sugar filled, gluten disaster of a bar that I fell in love with whilst bumbling around the warm sunny streets of Australia.
In other words, I was obsessed… with bar that is. Oh… and Australia, yes.
So, whilst swirling around on my computer chair, trying to do some work but thinking only of what brain food can I be feeding on next… Well it came to me, a raspberry and coconut concoction to satisfy my cravings and feel me up on the good stuff.
It’s so easy to grab a chocolate bar or even a breakfast bar ( which, yes, they are terrible for you), when you’re in need of a quick fix energy boost and they’re the closest thing lying around. But what you are actually doing, is feeding an inner demon inside who wont want to stop at just chocolate bar. Not when the sugar kicks in.
So being the whizz kid I am, I’ve created a healthy version of my ultimate dream bar which hopefully you will enjoy too!
150g Desiccated coconut
3 tbsp melted Coconut oil
2 tbsp of water
3 tbsp of Cacao
500g Cashews (soaked over night)
100g of Desiccated coconut
3 tbsp of melted coconut oil
1 cap of vanilla essence
3 tbsp of maple syrup
200g of Raspberries
Chocolate décor ( optional)
Either 100g of 70% cacao Dark Chocolate
200g of Coconut Butter
2 tbsp of Cacao
2 tbsp of maple syrup
Method (in the madness)
– using a 25 x 25 cm square spring base tray.
– Blend the almonds, desiccated coconut and cacao in your mixer until combined into larger breadcrumbs.
– Add in the dates, coconut oil and water and whizz away until the mixture starts to collect together and bind as one.
– Scoop out the chocolate goodness into your tray, and press down firmly so you have a nice layer of Chocolate brownie for your base.
– Set in the freezer
– Using a sparkly clean blender, add in the cashews, raspberries, desiccated coconut and the maple syrup and blend. Blend for about 5 minutes.
– Ensure you scrape down the sides of the blender to get all the loose bits of the ingredients back into the mix. Blend again for another 3 minutes.
– Wonderful. Pour the raspberry mixture onto your chocolate galore base and set in the freezer for around 3 hours.
– Blend the coconut butter with the maple syrup and the vanilla until it becomes a creamy liquid state.
– Add in the cacao and watch the magic happen.
– Once you’ve combined all the ingredients, you have officially made a raw chocolate mix! Lick the spoon… I dare you!
– Decorate to your desire! I used a piping piece of equipment (aka. My new shiney toy) to produce some fancy swirls and design… after much practice. However, you can simply spread to chocolate over the top of the raspberry layer! Both will taste the bomb.
– Freeze again for another 30 minutes, and then once the time is finally over, cut the beauty into rectangular bars and serve with (or without) some delicious dairy free icecream.
By far, the BEST home-made goodie to have on any occasion.