Pretty in pink, these raspberry ripple bars look great but taste even better! Perfect for serving up as dessert or for keeping in the fridge ready for those moments when only something sweet will do.
150g of desiccated coconut
100g of cashew butter
4 tbsp. of coconut oil
2 tbsp. of almond milk
100g of frozen raspberries
4 tbsp. of honey or maple syrup
1 tsp of vanilla extract
150g dark chocolate for topping
Mix everything apart from the chocolate together in a food processor then place in a lined baking tray and frezee for an hour.
Melt the chocolate on a low heat. Cut the frozen mix into bars and dip them into the chocolate then place in the fridge to set.