No Bake Raspberry Ruffles
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 225g frozen raspberries
- 120g desiccated coconut
- 3 tbsp honey
- 100g milk chocolate
- 100g dark chocolate
- 10g coconut oil (optional)
Method
- Add the frozen raspberries, desiccated coconut, and honey to a blender or food processor, and blitz until well combined.
- Transfer the mixture to a lined baking tin, pressing it down evenly. Freeze for at least 2 hours, or ideally overnight, until firm.
- Melt the chocolate with a little coconut oil until smooth. Remove the raspberry mixture from the freezer and slice into bar shapes.
- Dip each bar into the melted chocolate, place on a lined tray, and return to the freezer for another hour or until set. Keep frozen until ready to enjoy.