Recipe by Gabi from @mygoodnessnutrition and https://www.mygoodnessnutrition.com/
Gabi is a Holistic Dietician based in Brisbane, Australia. She works on improving people's health and well-being through good nutrition, and creates easy, delicious and nutritious meals and snacks which she shares on her Instagram page.
Recipe:
Ingredients
3/4 cup coconut cream
2 cups desiccated coconut
12 drops stevia* or 3 tbsp maple syrup
2 tsp psyllium husk
1/2 cup oob organic frozen mango, blended to smooth paste
1/2 cup oob organic frozen raspberry, blended to smooth paste
250g cacao butter
2 tbsp cacao powder
10 drops stevia* or 3tbsp maple syrup
1/2 tsp vanilla extract
Pinch of sea salt
Instructions
Mix together the stevia/sweetener of choice, psyllium, coconut cream and desiccated coconut until combined.
Portion the mixture into three bowls. To one bowl add 2tbsp of the mango, and mix to make the yellow colour.
To the second bowl add 2tbsp raspberry to make a pink colour.
To the last bowl add the remainder of the mango and raspberry to make a peach colour. You can add some turmeric powder to the yellow and peach for a more vibrant colour (1/2tsp)
Line a medium sized tray with baking paper, then dollop spoonfuls of mixture onto the tray, placing the different colours next to and on top of each other until all of the mixture is used up. Press down with the back of a spoon to flatten then place in the freezer for 3 hours or until hard.
Once set in the freezer, melt the cacao butter in a heat-proof bowl over a bot of boiling water. Then stir in the cacao powder, stevia/maple syrup, vanilla and salt, and mix until combined and allow the chocolate to cool slightly.
Slice the coconut mixture into squares then dip each bar into the melted chocolate then place on a tray lined with baking paper and put in the freezer for 10 mins. Repeat to dip all the bars into the chocolate again for a thicker and crunchier coating, and refrigerate until hard (about 30 mins).
