Coconut Bark with Rosewater, Pistachios and Raspberries


Coconut Bark with Rosewater, Pistachios and Raspberries

We couldn't wait to get stuck into this choc-free bark at the GMB HQ. Hints of pistachios and rosewater turn this sweet treat into a Middle Eastern dream! Vegan, refined sugar free, gluten free and paleo-friendly- this dream boat dessert ticks all of the boxes! 
 

Ingredients:

  • 55g Coconut Butter
  • 400ml Additive free coconut cream
  • 2 tbs Rosewater
  • Pinch of Celtic sea salt
  • 1 tsp Alcohol-free vanilla extract
  • handful of fresh Raspberries
  • handful of pistachio kernels, roughly chopped

Method:

  1. Line a baking tray with baking paper
  2. Melt the coconut butter in a bowl sitting over (but not touching) boiling water. Add the coconut cream, rosewater, salt and vanilla and stir to combine. 
  3. Pour onto the prepared tray and scatter over the raspberries and pistachios.
  4. Freeze for at least 30mins or until solid. Remove from the freezer and break into shards or chop into squares. Store in an airtight container in the freezer.

ThanksLee Holmes for sharing this heavenly dessert recipe with us from your new 'Eat Right for Your Shape' book! 

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