Servings : 10
1 1/2 Cups (150g) Unsweetened Desiccated Coconut
1/2 Cup Hemptons Shelled Hemp Seeds
150g Coconut Cream
2 Tablespoons Coconut Oil, melted
4-6 Tablespoons maple syrup (dependant on taste)
1/2 Teaspoon Vanilla Powder
3 1/2 Heaped Tablespoons Raw Raspberry Powder
150g 85% Dark Chocolate
In a large bowl, mix the desiccated coconut, shelled hemp seeds, maple syrup and the coconut cream until they are well combined.
Add the melted coconut oil, vanilla and raspberry powder and mix until a sticky mixture is formed.
Line a tray with waxed paper.
Shape the coconut mixture into 10 even sized bars with your hands.
Place in the fridge to harden whilst you melt the chocolate.
Melt the chocolate slowly over a bain-marie, ensuring it does not get warm.
Dip each Ruffle bar in the chocolate, making sure each one is covered in a thick, even layer of chocolate. Tip : spear the bars with toothpicks on each side of the bar so you don’t get covered in chocolate to.
Gently press some freeze dried strawberries or raspberries on top of each bar and drizzle the remaining chocolate over to decorate.
Place back on the waxed paper.
Place back in the fridge.
Leave to harden before eating.
They will keep for 2 weeks in an air–tight box in the fridge