Or something chocolatey and delicious.
This is melt-in your mouth goodness that is a cinch to make (to make up for the last post, I guess), and this recipe is well and truly back into sloth territory.
The hardest thing you’ll have to do it wait.
What you’ll need:
3/4 cup coconut oil
3/4 cup raw cacao
4/5 tablespoons maple syrup (or honey, to taste)
1/3 cup almonds (roughly chopped)
1/2 cup frozen raspberries
1/2 cup shredded coconut
Melt the coconut oil on a low heat. Add maple syrup and cacao powder. Stir well.
Place raspberries and coconut on a baking dish lined with baking paper. Pour wet mix over and sprinkle with almonds and any other desired topping.
Refrigerate until set (about an hour).