Recipe by: Rachel Savage.
Photography by: Peta Mazey.
Ingredients
Coating
Method
1.Place 1 cup of the coconut in a food processor along with the maple syrup, coconut oil, cherries, raspberries and raspberry powder (if using).
2.Blitz until well combined and cherries are chopped to your liking; we left ours a bit chunky. Scrape into a bowl.
3.Add remaining 1 cup coconut and mix with a wooden spoon.
4.Line a tray with baking paper. Scoop large teaspoonfuls of mixture and use your hands to mould each into a rectangular shape (or whatever shape you like). Place on the tray and chill in fridge for 1 hour or so (or in the freezer if you need them quickly).
5.Place coating ingredients in a small pan and heat gently until melted and combined. If mixture is too thick for your liking, add hot water – a few drops at a time – and whisk vigorously.
6.Dip cherry rectangles into cacao mixture (use your fingers or a skewer). We just dipped one end or a corner of each bar for a pretty effect. Place on a wire rack to set then store in an airtight container in the fridge.