Sometimes content creators, like me, film recipes, only to realize the outcome of the recipe isn’t exactly what we were hoping for? I made these coconut berries bars with a couple of tweaks from the original recipe and although the comments on the original post are very positive, I (personally) honestly didn’t really like them. Would you give them a go?
Coconut Berries Bars
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Sometimes content creators, like me, film recipes, only to realize the outcome of the recipe isn’t exactly what we were hoping for? I made these coconut berries bars with a couple of tweaks from the original recipe and although the comments on the original post are very positive, I (personally) honestly didn’t really like them. Would you give them a go?
Ingredients
- 140g shredded coconut
- 190g frozen berries (or raspberries like the original recipe)
- 2 tsp vanilla extract
- 4 tosp maple syrup
- 1/4 cup date paste (optional- opt out for original recipe, maybe better)
- 250g dark chocolate (for dipping)
- Salt flakes
Method
- 1)
Line 2 loaf tins with baking paper or use silicon moulds like I did.
- 2)
Blend all the ingredients in a food processor. Transfer to the lined tins or moulds and freeze for a couple of hours.
- 3)
If making bars, cut them after 1 hour in the freezer and freeze until solid.
- 4)
Melt the chocolate over a bain marie, and dip the coconut bars into it using 2 forks to remove the excess chocolate.
- 5)
Carefully transfer to a tray lined with baking paper, sprinkle with salt flakes if you like and freeze until firm.
- 6)
Keep in an airtight container in the freezer.
- 7)
Before eating, keep for a few minutes at room temperature.