Mamamuti Cacao & Raspberry Bars

These Cacao and Raspberry Bars will be a wonderful and wholesome treat for you and your loved ones! 

They’re a great snack, and will store in the fridge for up to a month. Don’t be waivered by the complex recipe, it’s actually quite simple once you get going! Serve with a tablespoon of vanilla coconut yoghurt for extra enjoyment. (makes 16 bars)

Ingredients

Instructions

1. Preheat the oven to 150oC.
2. Line a slice tin with baking paper.
3. Spread out the almonds on a baking sheet and toast in the oven for 10 - 15 minutes.
4. Remove from the oven and add the coconut to the top.
5. Return to the oven for a further 5 minutes or until the coconut is golden. (Be careful it burns easily).
6. Transfer the mixture to a large bowl.
7. Allow the nuts to cool.
8. Remove 2 cups of the nut/coconut mixture and set aside.
9. Pulse the remaining nuts in a food processor until chopped. Transfer to a bowl and set aside.
10. Process the measured two cups of almonds and coconut along with the salt in the food processor until smooth and liquid. Scrape down the sides as needed.
11. This may take 5 or 10 minutes depending on the power of your processor. 
12. Add the brown rice syrup, maple syrup and vanilla extract pulsing to combine.
13. Then add the Mamamuti Cacao Powder and pulse to combine.
14. Add the nut butter mixture to the chopped nuts and coconut.
15. Add in one cup of the freeze dried raspberries.
16. Mix well. (You may need to use your hands).
17. Using clean damp hands press the mixture into the prepared tin.
18. Top with 1/2 a cup of crushed freeze dried raspberries.
19. Put the bars in the fridge for an hour until firm. 
20. Cut into slices and store in the fridge for up to four weeks.