Recipe By @theconsciouscook_
There’s a rumour going around that the whole milk and cookies tradition is getting a bit… stale. And honestly? Same.
Whilst we love our pavlovas and trifles, if you want to end up on the good list this year, the answer is simple: Raspberry Ripe Bars.
Not store-bought. Not your standard late-night sweet treat. Made from scratch, indulgently chocolatey and perfectly chewy, basically everything we’re craving.
Oh, and to make it even sweeter? They are made with Raw C Organic Virgin Coconut Oil, meaning they’re dairy-free, ridiculously decadent and guaranteed to have you licking the bowl clean.
The only Christmas treat that won’t leave you bloated, grumpy, or forfeiting the final round of UNO.
Fresh, nostalgic, sweet, the kind of treat everyone wants from your kitchen this Christmas.
Ingredients
- ½tsp vanilla extract
- ½tsp salt
- 1½cups desiccated coconut
- 2cups frozen raspberries, thawed
- 2tbsp maple syrup
- 2tbsp Raw C Organic Virgin Coconut Oil, melted
- 1cup dark vegan chocolate, chopped
- 1tbsp Raw C Organic Virgin Coconut Oil (for the chocolate coating)
Method
- To make the raspberry filling, mash or blend the thawed raspberries with a fork until smooth. Stir in the maple syrup, melted Raw C Organic Virgin Coconut Oil, desiccated coconut, vanilla extract, and salt until well combined.
- Press the mixture into a lined tray or silicone mould and smooth the top. Freeze for 30 minutes, or until firm.
- Combine the dark chocolate and Raw C Organic Virgin Coconut Oil in a heatproof bowl to melt the chocolate. Melt over a double boiler or in the microwave in 30-second bursts, stirring between each, until smooth.
- Slice the firm raspberry filling into bars or squares. Dip each piece into the melted chocolate, coating fully, and place on a lined tray.
- Return to the freezer for 10–15 minutes to set. Optional: Top with freeze-dried strawberries for extra flair.
Enjoy!
