Raspberry Ruffles
You won’t believe that these little raspberry ruffles are made with only 4 simple ingredients. They are my take on the raspberry ruffle chocolate bar. Keep in the freezer for easy healthy treats.
Ingredients
- 1 cup frozen raspberries (150g)
- 1 cup desiccated coconut (85g)
- ½ cup almond flour (50g) (ground almonds)
- 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.
Nutrition
Calories: 155kcalCarbohydrates: 8gProtein: 2.8gFat: 12gSaturated Fat: 2.5gFiber: 1.4g
Tried this recipe?Let us know how it was!