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–+ servings

Raspberry Ruffles: A No-Bake Delight

If you’re looking for a sweet treat that’s both easy to make and utterly delicious, these Raspberry Ruffles are perfect for you!With just a few simple ingredients and no baking required, they’re an ideal snack for any occasion. Plus, they’re packed with fruity goodness and coated in a luscious chocolate shell.
1 from 1 vote
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Prep Time 30 minutes
setting 4 hours
Total Time 4 hours 30 minutes
Course Snack
Servings 8 bars

Ingredients
  

  • 225 g frozen raspberries 2 cups
  • 115 g desiccated coconut 1 cup, plus extra 1 tbsp for garnish
  • 3 tbsp maple syrup
  • 300 g milk or dark chocolate melted
  • 2 tbsp coconut oil melted

Instructions
 

  • Blend & Freeze
    In a blender or food processor, combine the raspberries, desiccated coconut, and maple syrup. Blend until well combined, scraping down the sides as needed.
  • Line a 2-pound loaf tin with parchment paper. Transfer the mixture into the tin, pressing it down with the back of a spoon or spatula for a firm base.
  • Place in the freezer for at least 2 hours (or overnight) until solid.
  • Slice & Chill
    Once frozen, remove from the tin and cut into 8 even bars. Return them to the freezer while you prepare the chocolate coating.
  • Melt & Dip
    Melt the milk chocolate and coconut oil together using a microwave or a double boiler.
  • Working quickly, dip each frozen bar into the melted chocolate, ensuring it's fully coated. Place them on a tray lined with parchment paper and sprinkle with extra desiccated coconut for a finishing touch.
  • Let the bars set in the fridge for 20 minutes before serving.
  • Storage Tips:
    Fridge: Store in an airtight container for up to 3 days. Best enjoyed straight from the fridge.
    Freezer: After coating in chocolate, freeze them in an airtight bag for up to 3 months. Eat them frozen or thaw in the fridge for 1 hour before serving.
Keyword Healthy
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