"A crunchy, baked shortbread base, a delicious coconut and raspberry filling and a silky chocolate coating. Three deliciously rich layers in one single bite! Packed with healthy fats and super easy to make."
Raspberry and Coconut Chocolate Bites
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- Recipe Card
Prep time: 30mins
Cook time: 30mins
Serves or Makes: 12
Recipe Card
ingredients
Base
- 1 cup almond meal
- 1 1/2 cup desiccated coconut
- 1/3 cup melted coconut oil
- 1/4 cup rice malt syrup
- 2 teaspoons vanilla extract
- 1 pinch salt
Method
Base
Step 1
Preheat the oven to 150C or 300F.
Step 2
Combine all the base ingredients in a bowl and press the mixture into a 20cmx20cm square baking dish lined with baking paper. Bake for 10 minutes until lightly golden, let it cool.
ingredients
COCONUT LAYER
- 2 cup desiccated coconut
- 1/2 cup coconut milk
- 1/4 cup rice malt syrup
COCONUT LAYER
Step 1
To make the coconut filling, combine desiccated coconut, coconut milk and rice malt syrup in bowl and press over the base. Transfer to the freezer for 2 hours.
ingredients
RASPBERRY LAYER
- 1 pound frozen raspberries
- 1/2 lemon
- 1/4 cup chia seeds
- 1 tablespoon maple syrup
RASPBERRY LAYER
Step 1
To make the raspberry chia jam, add raspberries, juice of ½ lemon, water and ¼ cup chia seeds to a heavy based saucepan and cook over low heat for 10 mins, stirring throughout. Pour over base, and transfer to the freezer for another 2 hours or overnight.
ingredients
CHOCOLATE COATING
- 3/4 pound dark chocolate
- 1 tablespoon coconut oil
CHOCOLATE COATING
Step 1
Melt the dark chocolate and coconut oil in a heat proof bowl over a pot of simmering water. ⠀
Step 2
Remove the base from the freezer and cut into desired serving sizes. Dip each bite into chocolate, return to fridge to set the chocolate for 10 min. Enjoy!