Coconut Raspberry Crunch Bars
These Coconut Raspberry Crunch Bars are a breeze to make with just six ingredients. They're crunchy, sweet, and packed with nutty goodness, making them a perfect guilt-free treat for any time of the day.
Ingredients
- ½ cup desiccated coconut 42g
- 1 cup puffed quinoa 25g
- 1 cup vegan dark chocolate 150g
- 2 tbsp freeze dried raspberries
- ¼ chopped cashews 35g
- ½ cup peanut or almond butter 120g
Instructions
- Toast the puffed quinoa and the coconut for 5 mins in a medium oven so it’s crispy and the coconut is a light brown colour
- Whilst it’s in the oven, melt the chocolate over a pan of hot water and then add in the other ingredients and mix well. Once the quinoa and coconut is ready add this too and mix to combine everything
- Spoon into a silicone tray, press down firmly and sprinkle over more coconut and raspberries and leave in the fridge for an hour to set
Notes
If you don’t have the silicone trays then use cupcake trays or cases or make one large bar and cut into slices.