makes
5
prep
20 minutes
difficulty
Easy
makes
5
serves
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 2 cups desiccated coconut
- 3 tbsp coconut oil
- 3 tbsp rice malt syrup
- 1 tsp vanilla paste
- 1 cup fresh cherries, pitted
- ⅓ cup frozen raspberries
- ⅓ cup dried cranberries
- 200 g dairy free dark chocolate, melted
Freezing time: About 3 hours total.
Instructions
- Line a square 20cm tin with baking paper over-hanging the sides for easy removal.
- Place 1 cup of the desiccated coconut, the coconut oil, rice malt syrup and vanilla into a food processor and blend at high speed until the mixture is well combined and the coconut has broken down. Spoon the mixture into a bowl and set aside.
- Place the cherries, raspberries, cranberries and the remaining 1 cup of desiccated coconut into your processor and blend at high speed until the mixture is broken down and well combined. Add the coconut mixture to the cherry mixture and stir to combine.
- Press the mixture firmly into the tin and place in the freezer for 1 hour to set. Once set, cut into 5 bars and return to the freezer for an hour or until very firm.
- Remove bars from the freezer and coat them in the melted chocolate. Once coated sit them on a tray lined with baking paper and return to the fridge or freezer to set.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
