Raw Raspberry Ruffle Bars

Snacks

By Rawberry Fields, Rachel

If you haven’t had a raspberry ‘Ruffle’ bar before, you have not lived. They have been one of my favourite treats since childhood, and back in the days I remember filling my Pick ’n’ Mix bag with these things. The best thing is they are vegan too!

They say three’s a crowd but that’s not the case with Ruffles, which are made with three of my most favourite things – coconut, raspberries and chocolate. They’re sweet, rich and fruity all at the same time, and so damn delicious!

Ingredients
Method

Raspberry Ruffle Centre
1½ cups (150g) Unsweetened Desiccated Coconut
150g coconut cream
2 tbsp Coconut Oil, melted
4-6 tbsp maple syrup (dependant on taste) OR liquid sweetener of choice
½ tsp Vanilla Powder
3½ heaped tbsp raw raspberry powder
Raw Chocolate Coating
150g Loving Earth 85% Dark Chocolate

Step 1In a large bowl, mix the desiccated coconut, maple syrup and the coconut cream until they are well combined.
Step 2Add the melted coconut oil, vanilla and raspberry powder and mix until a sticky mixture is formed.
Step 3Line a tray with greaseproof paper. Shape the coconut mixture into 10 even sized bars with your hands.
Step 4Place in the fridge to harden whilst you melt the chocolate.
Step 5Melt the chocolate slowly over a bain–marie, ensuring it does not get warm.
Step 6Dip each Ruffle bar in the chocolate, making sure each one is covered in a thick, even layer of chocolate.
Step 7Gently press some freeze dried strawberries or raspberries on top of each bar, and drizzle the remaining chocolate over to decorate. Place back on the greaseproof paper.
Step 8Leave to harden in the fridge again before eating. They will keep for 2 weeks in an air–tight box in the fridge