16 ounces coconut cream/coconut butter (not oil)
2 tablespoons raisins
2 tablespoons goji berries
2 tablespoons bee pollen
2 tablespoons chocolate pieces (chopped)
2 tablespoons coconut (shredded)
1/2 cup chocolate chips, cacao paste, or chopped chocolate
1/2 teaspoon vanilla powder
1/2 teaspoon mesquite or lucuma powder (optional)
1/4 teaspoon cardamom (optional)
1/4 teaspoon cinnamon (optional)
1/4 teaspoon ginger (optional)
1/4 teaspoon coriander (optional)
1. Over a bain marie, liquefy coconut butter.
2. Divide dried fruit, bee pollen, and chocolate pieces between prepared mold or individual small shaped molds.
3. Add powdered vanilla and pour into molds. Refrigerate to solidify.
4. To make the dark ones, add the chocolate chips or chopped chocolate and the spices to the melted coconut butter. Pour into molds alone or over dried fruits. Refrigerate to solidify.
I found a whole jar of tropical traditions coconut cream in my pantry and was in the mood for something special.
This recipe was inspired by Vivapura's website recipe for white bark.
They're not too sweet, so you could add more powdered sweetener but I don't think I'd use agave because the coconut butter may seize when you mix it in. I didn't try it.
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This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!