Chocolate & Coconut Raspberry Rough

I had major chocolate cravings for a few days while we were in New Zealand. I didn't have many ingredients on hand, but I was still able to whip up a super easy and delicious gluten and sugar free version of Chocolate Coconut Rough. I added in a few raspberries because I love the 'zing' they add to this slice + a few Inca Inchi Seeds on top for some extra crunch. 

Ingredients

• 2 cups organic desiccated coconut, toasted
• 2 Tbsp grass-fed butter
• 1/4 cup cacao powder
• 1/3 cup coconut oil
• A pinch of salt 
• Sweetener to taste (I used a few drops of liquid stevia for a sugar-free version, but you could also try a touch of honey or pure maple syrup to taste)
• 1 punnet of organic, fresh raspberries
• A handful of Inca Inchi Seeds
   

Method

1. Add the coconut and butter to a frying pan and toast for roughly 5 minutes or until a light golden brown. 
2. Add the cacao powder, salt and coconut oil and mix through until all the toasted coconut has been coated evenly. 
3. Remove from the heat, then add the sweetener to taste and mix through. 
4. Get your container or small slice tray ready. Place half of the raspberries onto the bottom of the tin or container. Then begin to scoop the chocolate coconut mixture on top and spread it out evenly. 
5. Place the remaining raspberries and the inca inchi seeds on top of the mixture, pressing them into it slightly. 
6. Place in the fridge to set for 30 minutes. 
7. When ready, slice or break into pieces and enjoy!