Meal Type:

Snacks

Prep Time:

0 - 15 mins

Serves:

5 - 6

By:

Olivia Scott

Ingredients

• 2 cups coconut oil, softened to liquid
• ½ cup maple syrup
• 1 cup raw cacao powder
• 1 tsp vanilla bean powder or paste
• ½ tsp Himalayan sea salt
• 1 tsp ground cinnamon
• 2 tbsp pumpkin seeds
• 4 tbsp pistachios, chopped
• 3 tbsp freeze-dried raspberries

Instructions

1. Line a baking tray with non-stick baking paper.
2. Place liquid coconut oil in a bowl and stir in maple syrup and cacao powder. Use a fork to ensure there are no lumps. Once smooth, pour into lined baking tray. Sprinkle with pumpkin seeds, pistachio and freeze-dried raspberries. Place in the refrigerator for 30 minutes to set.
3. To serve, use a large knife to cut into squares, or break apart with your fingers. Store refrigerated in an airtight container for up to 1 month.