Raspberry Chocolate Crunch
Who doesn’t like chocolate? When i saw this Raspberry Chocolate Crunch recipe on the foodmatters website and there was no way I was going to attempt it.
This recipe is simply delicious. So quick and easy to make. You can make a big batch and keep it in the freezer for when you feel like a sweet treat.
And what is best about this recipe is that it really, truly is good for you. From this recipe you will get a nice dose of healthy fat from the coconut oil, antioxidant boost from the cacao and a pinch of fibre from the buckwheat and raspberries. Yes there is a little sweetness from the maple syrup, and that I think is great for the soul.
A consistent healthy diet is not about deprivation or rations.
It’s about exploring ways to make foods that are truely delicious so that you choose to eat these over commercially made equivalents.
- ½ cup raw cacao.
- ¼ cup maple syrup
- ½ cup coconut oil, melted
- 1 tsp vanilla
- ¼ cup nut butter ( I used organic peanut butter)
- ½ cup raspberries, fresh or frozen
- 5 tbsp activated buckwheat, quinoa puffs, rice puffs or oats
- In a mixing bowl, add cacao, maple syrup, melted coconut oil, vanilla and nut butter. Whisk together until combined well.
- Chop the raspberries into smaller pieces
- Mix through raspberries and buckwheat groats / quinoa puffs.
- Pour chocolate mixture into a lined tray
- Place in the freezer for 30 minutes or until set.
- Remove from freezer and cut or break up bark into pieces to enjoy.
- Store in the freezer.