Raspberry Ripe Bars

Zane Balodis |@zane_balodis by Zane Balodis |@zane_balodis 25 March 2019

A sweet raspberry treat with a chocolatley hint

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Raspberry Ripe Bars



½ cup Medjool dates
1 ½ cup almond meal
1/2 cup coconut flour
3 tbsp coconut oil, melted
3 tbsp True Protein Cacao Powder


2 cups desiccated coconut
1 cup shredded coconut
1 ½ cups fresh or frozen raspberries, thawed
½ cup rice malt syrup
2 tsp True Protein Beet Powder
1 tsp vanilla extract


  1. Place all the base ingredients into a blender and blend on high speed until it is all combined

  2. Press the base into a small lined baking tray then place into the freezer to set while making the filling

  3. Put all the filling ingredients into a blender and blend until a smooth consistency forms

  4. Place this mixture on top of the base then put back into the freezer for 2 hours to set

  5. After the slice has set cut it into desired portions, this can be kept in the fridge for a week or in the freezer for up to a month​

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.

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