Raw. Vegan. Paleo. A small piece of this rich slice will satisfy any sweet craving.
3/4cupCoconut Oil
1/2cupcoconut butter
1/2cupunsweetened cocoa powderplus any additional for dusting the tops
1/2cupmaple syrup
Pinch of fine sea salt
1/3cupfreeze dried raspberries
1/4cupunsalted almondscoarsely chopped
2
tablespoonscacao nibs
Line a 9 x 5 loaf tin with baking paper, set aside
Combine coconut oil and coconut butter in a medium bowl set over a pan of hot water — stir until melted and well combined
Whisk in the cocoa powder until smooth. Whisk in the maple syrup and salt
Fold in the raspberries, almonds, and cacao nibs and pour mixture into your prepared loaf pan. Chill for at least an hour
Using your parchment paper, to assist, transfer the bars to a cutting board; cut into desired shapes and sift with additional cocoa powder