Ingredients for the base:
1 & 1/4 cup desiccated coconut 1/4 cup cocoa powder 6 medjool dates 1/4 cup ground flaxmeal 3 tbsp rice malt syrup or honey (if not vegan)
Ingredients for the top layer:
2 cups frozen raspberries
2 tbsp @naturesfarmersea OG Sea Moss Gel 1 tbsp rice malt syrup or honey 2 tbsp melted coconut oil 3/4 cup desiccated coconut 1/4 cup chia seeds 1 tbsp almond butter 1/2 cup cashews
Chocolate drizzle (optional):
1 /4 cup vegan dark chocolate
How to make: Line a baking tray or loaf tin with baking paper and set aside.
Using a high-speed blender or a food processor, blend all your base ingredients and pat down firmly into the lined loaf tin. Set in the fridge while preparing the rest of the bar.
Add all the top layer ingredients to a blender or food processor and blend until creamy (it will be quite thick due to the frozen raspberries, add a tbsp of almond to thin if needed). Add this on top of the base layer and set it in the freezer for at least 30 minutes.
If opting for the chocolate drizzle, melt the chocolate on the stovetop or in the microwave. Once the bars have been set and sliced, drizzle each square with your desired amount of chocolate and top with more coconut or seeds and nuts of your choice if desired. Set in the freezer for a further 5 minutes, dig in and enjoy!