Coconut Raspberry Squares
Coconut-Raspberry squares are a recipe with fresh ingredients from the Particle category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g white couverture chocolate
- 250 ml Whipping Cream
- 100 g coconut oil
- 150 g raspberries
- 200 g shredded coconut
- shredded coconut (for sprinkling)
Instructions
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1.
Coarsely chop the couverture chocolate. Warm the cream with the coconut fat and let it melt. Add the chocolate and allow it to melt as well. Rinse the raspberries, pat dry, and roughly mash about half of them with a fork. Mix the shredded coconut into the chocolate mixture and divide it in half. Fold the raspberry puree and remaining raspberries into one half. Cover both mixtures and refrigerate overnight.
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2.
On the next day first press the white coconut mixture onto parchment paper to a thickness of about 1 cm and shape it into a rectangle. Work with as cold hands as possible, as the mixture becomes sticky quickly. Press the raspberry layer flat on top and sprinkle with shredded coconut. Cut into rectangular pieces approximately 2.5 x 6 cm each. Freeze for at least 1 hour before serving.
