Raspberry and cacao bars
YOU WILL NEED
170g cacao butter 100g The Groovy Food Company coconut oil, plus extra for greasing 170g raw cacao powder 40ml agave nectar 100g freeze-dried raspberries 30g chopped almonds
DIRECTIONS
■ Line a 23 x 13cm loaf tin with clingfilm and grease with coconut oil.
■ Melt the cacao butter and coconut oil in a heatproof bowl over a pan of simmering water, stirring occasionally.
■ Add the cacao powder to the bowl and stir until smooth. Stir in the agave nectar.
■ Mix in half the freeze-dried raspberries and half of the chopped almonds until well combined. Pour the mixture into the prepared loaf tin.
■ Top with the remaining freeze-dried raspberries and almonds. Place in the freezer for 30 minutes, or in the fridge for 1 hour. Once the bars are nicely chilled, slice into 10 bars.
Recipe and image courtesy of The Groovy Food Company, groovyfood.co.uk