Recipe: Raw Balance, Taupo | Photography: Brydie Thompson
3½ cups dried coconut chips
½ cup raw cacao powder
½ tsp vanilla powder
½ cup coconut nectar
½ cup freeze dried raspberries
In a food processor put in the coconut chips and process until fine.
Add the cacao powder and vanilla and process until combined.
Add the coconut nectar and process until mixed in. Mixture should start binding together.
Add the raspberries and pulse in so there are chunks through.
Press into silicon moulds or roll into balls then place in fridge to firm up.
They will keep well in or out of the fridge.
Carolyn says they use Coconut chips as they are less processed, but you could use desiccated.