When I first shared these on Instagram, I called them a Berry Bounty. I had soooo many comments from you all saying that these weren’t berry bounties they were raspberry ruffles, so I’ve changed the title of them for you!
They are a super easy treat to make with only 4 simple ingredients; which are:
- Frozen raspberries
- Desiccated coconut
- Ground almonds
- Dark chocolate
They only take a few minutes of hands-on time to make (with a bit of time waiting for them to freeze).
You simply blend the raspberries with the coconut and the ground almonds, shape into little bars and then freeze. Once they are hard just dip them in some dark chocolate and pop back in the freezer for a few minutes to harden.
I like to make lots of mini bars, and keep them in the freezer for when you need a sweet treat. They are about 150 calories per piece, so pretty guilt free too.
You can use any frozen fruit for these if you don’t have (or like) raspberries. Frozen cherries work well as do strawberries or even mango. Use your imagination and try some different combinations and let me know what you try in the comments below.
They really are super easy so I hope you try them!
Recipe Tips
- If your chocolate is quite thick once you melt it, try stirring in 1 tsp of melted coconut oil and it will be easier to coat the bars.
- Try and use frozen fruit if you can. The texture is a bit runnier with fresh fruit.
- For the chocolate I like to use a 70% dark chocolate. This counteracts the sweetness of the fruit, but if you prefer a sweeter chocolate feel free to use that.
- I also don’t add maple syrup to the filling. I think the coconut and chocolate are sweet enough but if you have a sweet tooth then add a tbsp to the mix.
Raspberry Ruffles
Ingredients
- 1 cup frozen raspberries (150g)
- 1 cup desiccated coconut (85g)
- ½ cup ground almonds/ almond flour (50g)
- 100 g dark chocolate at least 70% cocoa solids
Instructions
- Add the raspberries, coconut and almonds to a food processor and blend to combine.
- Shape into mini bars and freeze for 10 minutes whilst you melt the chocolate.
- Melt the dark chocolate over a pan of hot water and dunk each bar in the chocolate and refrigerate to set. Store in the freezer.
Notes
- They will store in the freezer for up to 3 months.
- If your chocolate is quite thick once you melt it, try stirring in 1 tsp of melted coconut oil. It will be easier to coat the bars.
- Try and use frozen fruit if you can. The texture is a bit runnier with fresh fruit.
- For the chocolate I like to use a 70% dark chocolate which counteracts the sweetness of the fruit, but if you prefer a sweeter chocolate feel free to use that.
- I also don’t add maple syrup to the filling as I think the coconut and chocolate are sweet enough but if you have a sweet tooth the add in a tbsp to the mix.
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