I was looking for a healthy snack a few weeks ago and came across this recipe and knew I had to try it! This was so easy and would be so refreshing on a hot summer day! This is an easily adaptable recipe to add your favorite toppings!
INGREDIENTS
8 Tablespoons of salted butter (divided)
8 Tablespoons of coconut oil (divided)
2 Tablespoons cocoa powder
4 Tablespoons honey (divided)
2 Tablespoons almond butter
1 teaspoon vanilla
pinch of salt (to taste)
1 heaping cup of frozen raspberries
1/2 cup chopped pecans
Other possible toppings could be…
cocoa nibs, flaked coconut, sea salt
DIRECTIONS
Line a pie plate or baking dish with parchment paper or non-stick foil. Arrange the raspberries and the chopped pecans in a single layer on the baking dish. Melt 4 tablespoons of butter and 4 tablespoons of coconut oil together until smooth. Whisk in cocoa powder, 2 tablespoons of honey, 1/2 teaspoon of vanilla and a pinch of salt and pour the mixture over the fruit and nuts in your dish.
Melt the remaining 4 tablespoons of butter and 4 tablespoons of coconut oil together until smooth. Add the almond butter, 2 tablespoons of honey, 1/2 teaspoon vanilla and a pinch of salt and stir until melted. Pour this mixture over the chocolate mixture in the pan. Freeze for at least 30 minutes. They will still be just a little soft but you can now break them into pieces and serve! I kept mine stored in the freezer.
Enjoy!
This recipe can be forund at www.pinchofyum.com
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