If you enjoy raspberry, chocolate and coconut combinations then this recipe is perfect for you!
Ingredients
- 1 cup rolled oats
- 1/4 cup pepitas
- 1/4 cup sunflower seeds
- 2 tbsp coconut oil, melted
- 2 cup frozen raspberries
- 1 cup desiccated coconut
- 3 tbsp maple syrup
- tbsp vanilla extract
- 2 cups dark chocolate
Directions
- Place oats, pepitas, sunflower seeds and coconut oil in food processor on a high speed and blend for about 30 seconds
- Add raspberries, coconut, maple syrup and vanilla and blend until well combined
- Firmly press the mixture into the base of your 20 x 20 tin and place in the freezer to set until hard
- Cut into 15-20 pieces and pop them back in the fridge while melting chocolate in microwave
- Coat pieces in melted chocolate and place on tray lined with baking paper
- Drizzle patterns over the top of bars with any excess chocolate, then pop back in the freezer to set for at least 20 mins
