Raspberry-Ripe Love Bites

In the last 2 weeks, I have made them 3 TIMES! Visitors have requested them and devoured them and I’m certainly not complaining. Nothing better than happy friends and happy tummies.

As a child (and even adult) Cherry Ripes were def a fav of mine. So I came up with changing the cherries for raspberries (to accommodate Low FODMAP) and they honestly taste better. The raspberries give them a slight tartness which is super refreshing with the dark chocolate.

These are super kid-friendly and can be made for parties when guests come over or simple just for YOU! I whip them up and keep a batch in the freezer, so I can just grab them as I need

These bad boys will curb your chocolate fix and you can even skimp on the honey so there is no added sugar.

INGREDIENTS (*CHOOSE ORGANIC WHERE POSSIBLE)

• 2 cups Desiccated Coconut
• 3 tbsp coconut oil (melted)
• 2 tsbp Honey/Rice Malt Syrup
• 1 tsp Vanilla Bean Extract
• 1 cup Organic Raspberries (fresh or frozen)
• 300 grams 80% Dark Chocolate or make your own with Coconut Oil & Raw Cacao Powder

METHOD

Line a square tin (approx 20cm) with baking powder. cut corners for easy removal.

In a food processor place, coconut, coconut oil, honey and vanilla. Blend at high speed until well combined.

Finally, add your raspberries and blend all ingredients together.

Press firmly into the tin and freeze for 30 mins (or until mixture is harder)

When ready, melt chocolate over the stove.

Whilst melting, remove the mixture from freezer and slice into squares.

Using a fork coat each side of the square in the melted chocolate and place back onto baking paper lined tray.

Once all have been completed place back into the freezer.

The trick is to keep the mixture as cold as possible for them the set whilst coating them. If the mixture becomes to warm, place back in the freezer and start again.

Recipe lovingly provided by Jasmine, from The Wholesome Heart