About the Recipe
Ingredients
5 cups desiccated coocnut
â…“ cup coocnut cream
2 tsp vanilla
4 Tbsp sweetener
Pinch salt
3 Tbsp grated beetroot OR 6 Tbsp raspberries
Preparation
Step 1
Blend the coconut in a food processor until it forms a silky smooth texture. This can take a while so be patient and scrape down the sides a few times too! It should be a smooth consistency by the end.
Step 2
Add all ingredients (apart from the beetroot or raspberries) and blend again.
Step 3
Add an extra few Tbsp’s of coconut if you would like a more gritty texture (optional) and mix to combine.
Step 4
Pour half the mixture into a baking tray lined with baking paper and smooth until flat.
Step 5
Add the berries or beetroot to the mixture and blend again to make a pink mixture. Pour this over top of the white mixture and flatten again with a spatula.
Step 6
Place in the freezer until relatively firm then cut into small squares.