If you haven’t had a raspberry ‘Ruffle’ bar before, you have not lived. They have been one of my favourite treats since childhood, and back in the days when good old Woolworths was still around, I remember filling my Pick ‘n’ Mix bag with these things. The best thing is, they’re vegan too!
They say threes a crowd, but that’s not the case with Ruffles, which are made with three of my most favourite things- coconut, raspberries and chocolate. They’re sweet, rich and fruity all at the same time, and so damn delicious! I could never turn down a raspberry Ruffle, but I have been trying to make as much of the food I eat myself at home in recent months, so I just had to make a raw version of my old fave. I often find it scary how much extra sugar and random chemicals are added to processed foods these days. And it’s so simple to make your own raw version of your favourite chocolates too! Plus, you can make them way bigger, which is always a good thing, right?!
Don’t get me wrong, Ruffles are good, but they’ve got nothing on these homemade bars.
These bars have a rich tropical flavour with a sweet coconutty aroma, but the rich, raw dark chocolate adds a real touch of decadence. The centre is mix of sweet coconut and delicious coconut cream, with a dash of zingy raspberry powder, and it melts-in-your mouth thanks to a couple of generous spoonfuls of this amazing Sri Lankan coconut oil, which is extra smooth, extra coconutty, and extra good for you thanks to it’s saturated fats!
I’ve been hearing a lot about this diet called the ‘Pegan’ diet at work recently, and whilst it advocates eating meat, which I do not agree with, it also advocates lots of fats to stay slim and healthy, which I most definitely do agree with as I always feel my most happy and glowing when I have lots of healthy fats (gone are my days of doing HCLF!), so these bars are a fab way to get some good fats into your diet!
But the best thing about these bars is the fact they are coated in the most heavenly, smooth and silky raw dark chocolate from the raw chocolate genius’s at Loving Earth, because I really could not be more excited that I finally got to try their amazing chocolates! I feel like in the UK the raw food movement is just beginning, which is really exciting, but we just don’t have the amazing variety of super cool brands selling a wide range of really innovative raw treats here that places like Australia have yet.
So I have been living vicariously through my lovely Australian Instagram followers for the last year, drooling over their Loving Earth treats, because Loving Earth are the best example of how exciting raw food can be.Seriously, just check out how many incredible flavours of raw chocolate they have, and bars made with weird and wonderful ingredients I’ve never even heard of, like gubinge and camu. And they’re a really nice bunch of people too, as their company ethos is based on the philosophy that the earth is a living organism, and so they ensure all of their products are healthy, the way they are produced is sustainable, and they treat all of their farmers fairly.
They’re the Willy Wonka’s of raw chocs, and you’re going to be able to get your hands on their goodies in the UK from February! Now if that isn’t cause for some celebratory raw chocolate making, then I don’t know what is! However, if you’re not able to get your hands on their products just yet, you can coat them with the chocolate from this recipe here instead.
Disclaimer: I’m so grateful to Loving Earth for sending me their amazing raw chocolates to try. However, it should be noted that this is not a sponsored post, and all opinions expressed are my own.
- 1½ cups (150g) unsweetened desiccated coconut
- 150g coconut cream
- 2 Tbsp liquid coconut oil
- 4-6 Tbsp maple syrup (dependant on taste) OR liquid sweetener of choice
- 1 tsp vanilla bean paste
- 3½ heaped Tbsp raw raspberry powder
- In a large bowl, mix the desiccated coconut, maple syrup and the coconut cream until they are well combined.
- Add the liquid coconut oil, vanilla and raspberry powder and mix until a sticky mixture is formed.
- Line a tray with greaseproof paper. Shape the coconut mixture into 10 even sized bars with your hands.
- Place in the fridge to harden whilst you melt the chocolate.
- Melt the chocolate slowly over a bain-marie, ensuring it does not get warm.
- Dip each Ruffle bar in the chocolate, making sure each one is covered in a thick, even layer of chocolate.
- Gently press some freeze dried strawberries or raspberries on top of each bar, and drizzle the remaining chocolate over to decorate. Place back on the greaseproof paper.
- Leave to harden in the fridge again before eating. They will keep for 2 weeks in an air-tight box in the fridge