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1 cup al­mond nut but­ter ½ cup co­conut oil 1½ cups des­ic­cated co­conut 40g 80% dark choco­late, melted 50g rasp­ber­ries, lightly mashed

1. Line the base and sides of 16x16cm tin with bak­ing pa­per. Melt the al­mond nut but­ter and co­conut oil in a small pot. Re­move the pot from the heat and stir the des­ic­cated co­conut through the mix­ture. Press it into the pre­pared tin. Re­frig­er­ate un­til the mix­ture is firm. 2. Re­move the nut mix­ture from the tin and care­fully cut it into 8 bars. Driz­zle melted choco­late on top. 3. To serve: Serve im­me­di­ately with lightly mashed rasp­ber­ries on top.

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