Chocolate Dipped Raspberry Coconut Bars & Chocolate Dipped Raw Oat Cookie Ball 

Raspberry Coconut Bar
90g raspberry
45g unsweetened shredded coconut flakes
70g honey/agave (or abit more if mixture is too crumbly)
2 tbsp (20g) coconut oil

Chocolate dip
2 tbsp cacao powder
3 tbsp coconut oil
1 tbsp stevia/ honey/agave

1.     Place a piece of plastic wrap on the inside of a pound cake mould, set aside
2.     Mix ingredients together to form dough. Press dough into the prepared rectangular mould
3.     Place into freezer, for at least 1 hour
4.     Mix ingredients together, mix well to make sure there are no more powder pockets
5.     Remove raspberry coconut bar from the freezer, cut into bars.
6.     Dip bars into chocolate, repeat for all
7.     OPTIONAL: place dipped bars back into freezer for 2 minutes, then dip bars again into chocolate for a second coat

Raw Oat Cookie 
90g GF oat flour * (see note for instruction for oat flour)
2tbsp coconut oil
50g homemade honey cashew butter
25g honey/ agave

1.     Mix all the cookie ingredients in a mixing bowl, mix to form dough.
2.     Divide dough into small pieces and roll into balls
3.     Place cookie balls into freezer for 30 mintues
4.     Remove from freezer then dip into chocolate


ENJOY !

Chocolate Dipped Raspberry Coconut Bars & Chocolate Dipped Raw Oat Cookie Ball

Raspberry Coconut Bar

90g raspberry

45g unsweetened shredded coconut flakes

70g honey/agave (or abit more if mixture is too crumbly)

2 tbsp (20g) coconut oil

Chocolate dip

2 tbsp cacao powder

3 tbsp coconut oil

1 tbsp stevia/ honey/agave

1.     Place a piece of plastic wrap on the inside of a pound cake mould, set aside

2.     Mix ingredients together to form dough. Press dough into the prepared rectangular mould

3.     Place into freezer, for at least 1 hour

4.     Mix ingredients together, mix well to make sure there are no more powder pockets

5.     Remove raspberry coconut bar from the freezer, cut into bars.

6.     Dip bars into chocolate, repeat for all

7.     OPTIONAL: place dipped bars back into freezer for 2 minutes, then dip bars again into chocolate for a second coat

Raw Oat Cookie

90g GF oat flour * (see note for instruction for oat flour)

2tbsp coconut oil

50g homemade honey cashew butter

25g honey/ agave

1.     Mix all the cookie ingredients in a mixing bowl, mix to form dough.

2.     Divide dough into small pieces and roll into balls

3.     Place cookie balls into freezer for 30 mintues

4.     Remove from freezer then dip into chocolate

ENJOY !

37 notes
11 months ago