1116 kilojoules, 267 calories, 1g protein, 1g fibre, 2g fat, 11g
1 cup coconut cream
4 tbs extra virgin coconut oil
3 tbs 100% maple syrup
1 tsp vanilla extract
1 1/4 cups desiccated coconut
1 cup fresh raspberries
1 tsp lemon juice
50 g 85% dark chocolate
Line a 17cm square dish with baking paper.
To make the raspberry/coconut layer: Place raspberries into a small pot with the lemon juice and 1 tablespoon of maple syrup, and simmer for about 5 minutes, until soft and mushy. Allow to cool.
In a different pot, gently melt the coconut cream with coconut oil, stir in the remaining 2 tablespoons of maple syrup, vanilla, and a pinch of salt. Place the desiccated coconut into a bowl, pour the coconut mixture over, and mix well.
Add raspberry mixture to the coconut mix and stir, then pour into your dish and smooth down.
Place in the fridge for about an hour, or a freezer for about 30 minutes to set.
In the meantime, gently melt chocolate in a double saucepan and leave to cool.
Once the raspberry and coconut mix has set, remove from the fridge, then drizzle melted chocolate on top. Put back into the freezer to set. Once the chocolate is set, use a sharp knife cut into 16 squares.