Raspberry Coconut Chia Chocolate bars
CHIA JAM
1 & 1/2 cup frozen raspberries, defrosted and mashed
4 tbsp white chia seeds
1 tbsp maple syrup
BASE
2 & 1/2 cups desiccated coconut
2 tbsp coconut butter
1/2 cup coconut milk (the hard part)
2 Tbsp melted cacao butter or coconut oil
2 Tbsp Nurture blend
1/4 cup organic raspberries
COATING
200g melted chocolate
Method:
1. Defrost berries, mash with fork and then add chia seeds and maple and stir well. Place in fridge to gel.
2. To make bars, add coconut, coconut butter, coconut milk, cacao butter, maple, raspberries and Nurture blend to a food processor and blend until combined.
3. With wet hands, shape into 10 x bars/logs and flatten the tops. Place in the freezer for an hour.
4. Place a tsp of chia jam on top of each bar and flatten then place tray in freezer for 2 hours.
5. Melt chocolate, then dip each bar in chocolate, return to fridge to harden for 30 mins then enjoy!
Thanks Nicky Skinner for the recipe!