Frozen Raspberry Ruffle Bars

• total time: 3 hours

Ingredients

225g frozen raspberries

120g desiccated coconut

3 tbsp honey

100g dark chocolate

10g coconut oil (optional)

Directions

Add the frozen raspberries, desiccated coconut, and honey to a blender or food processor, and blitz until well combined.

Transfer the mixture to a lined baking tin, pressing it down evenly. Freeze for at least 2 hours, or ideally overnight, until firm

Melt the chocolate.

Remove the raspberry mixture from the freezer and slice into bar shapes.

Dip each bar into the melted chocolate, place on a lined tray, and return to the freezer for another hour or until set. Keep frozen until ready to enjoy.

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