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Riberry + Coconut Bars


 Riberry Coconut Bars

Riberry Coconut Bars


* 2 cups shredded coconut
* 1/4 cup maple syrup
* 3/4 cup coconut cream
* Pinch salt
* 1 tsp vanilla bean paste
* 1 jar Riberry Berry Jam
* 250g dark chocolate, melted


Preheat the oven to 160oC.
Add the shreded coconut to a large bowl. Add the maple syurp, coconut cream, salt and vaniall bean paste. Mix to combine. Transfer to a lined loaf tin. Press the mixture down to create an even layer. Freeze for 30 mins.
  1. Spread the Riberry Berry Jam over the coconut layer, then freeze again until set, around two hours. This is to make it easier to cover in chocolate.
  2. Slice into bite size bars, then dip in the melted chocolate.
  3. Allow the chocolate to set before serving.
  4. Store in a air-tight container in the fridge for up to 4 day serve.
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          Recipe and Photography:
          URBAN HARVESTED ©️
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