Forget the store‑bought bars full of added sugar and additives.
These raspberry‑coconut biscuits are naturally sweet, fresh and hide a good dose of energy 🔋 - perfect as a quick snack or post‑workout snack. In the summer, just pop them in the freezer and you've got a cold treat that'll leave you refreshed and satiated. They'll keep in the fridge or freezer for days, so you can prepare them in advance and reach for them whenever you're craving a treat. The crunchy chocolate on the outside and the slightly sour raspberry‑coconut centre will have you hooked from the first bite. So give it a try!
Shop ingredients
Nutrition (1 serving)
- 190 kcal
- 12 g carbohydrates
- 14 g fats
- 3 g protein
Per 8 portions
- 220 g frozen raspberries
- 100 g coconut
- 1 tbsp maple syrup
- 3 drizzles vanilla extract
- 1 pinch salt
- 100 g dark chocolate drops
- 1 tbsp coconut oil
- freeze-dried raspberries
Instructions
-
-
Melt the chocolate and coconut oil in the microwave. Cut the frozen mixture into 8 bars. Roll the bars in the chocolate and place on baking paper. Place back in the freezer for at least 5 minutes.
-
The top can be drizzled with chocolate and sprinkled with freeze‑dried raspberries. Serve immediately or store in a sealed container in the freezer.
