Riberry + Coconut Bars
Riberry Coconut Bars
INGREDIENTS
* 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
METHOD
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.
- 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.
- Slice into bite size bars, then dip in the melted chocolate.
- Allow the chocolate to set before serving.
- Store in a air-tight container in the fridge for up to 4 day serve.
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Recipe and Photography:
URBAN HARVESTED ©️
URBAN HARVESTED ©️