Tangy sweet raspberries meet creamy coconut bark for a delicious low carb fat bomb recipe. Healthy snacking is at hand!
Like many young children, my kids are big snackers. Their little appetites are no longer so little anymore and I swear they are eating me out of house and home. It’s hard to keep up with the needs of those lightening fast metabolisms. Even as mine is slowing down with age (sad but true!), theirs are ramping up, faster and faster, more and more, and even my youngest can easily out-eat her mother. I often find myself making a double or triple batch of something, thinking it will last us that much longer. But it never actually does and I find myself empty-handed, wondering what to throw to the ravenous lions that are my children.
In an effort to keep up with these monsters, I often purchase the extra large, Costco size containers of healthy snacks. I used to buy the small packages of freeze dried berries at Trader Joe’s, since those are extremely popular in our house. But the amount was too little and the expense was too much, so I started purchasing the really big tins whenever there was a sale at Honeyville. I figured that should last us for a while.
My ravenous little monsters apparently had other plans. Imagine my surprise and dismay at discovering that the brand new, just-opened tin of freeze dried raspberries was almost gone in a few short days. My kids know they are supposed to ask me if they want a snack, but they conveniently managed to forget this edict recently when their father was away over a long weekend. My enterprising and imaginative young son was setting up a little store down in our basement, replete with a bar for serving drinks to his sisters and friends. I let them play with what I thought were a few bowls of nuts and dried raspberries as “bar snacks”. The bowls always looked full whenever I passed by so I figured it was all just pretend.
I am sure you know where I am going with this. Their version of pretend and mine weren’t exactly matching up and in three days, they managed to demolish three fourths of that tin, along with a significant portion of nuts. I had no idea they were refilling their little bowls over and over. I honestly don’t think they meant to be sneaky, they just thought it was okay because I’d approved the idea originally, but we had to have a little chat about snacking and the cost of these things. They were appropriately contrite and I comfort myself knowing that at least the snacking was on the healthy side.
And at least they left me enough freeze dried raspberries to make this recipe a few times. It’s my new favourite low carb fat bomb recipe!
- 1/2 cup freeze dried raspberries
- 1/2 cup coconut butter
- 1/2 cup coconut oil
- 1/2 cup unsweetened shredded coconut
- 1/4 cup powdered Swerve Sweetener
- Line an 8x8 pan with parchment paper.
- In a coffee grinder or small food processor, process dried berries until they are a fine powder. Set aside.
- In a medium saucepan over medium heat, combine coconut butter, coconut oil, shredded coconut and sweetener. Stir frequently until all ingredients are well combined and melted.
- Pour about half of the mixture into the prepared baking pan. Add the raspberry powder to the remaining mixture in the pan and stir until well combine.
- Dollop the raspberry mixture overtop the coconut mixture in the pan and swirl with a knife. Freeze or refrigerate until set and then break into chunks.
Serving size varies on how you break up the bark but I found this made about 12 servings. Each serving has 6.56 g of carbs and 4.11 g of fiber. Total NET CARBS = 2.45 g.
Food energy: 234kcal
Total fat: 23.56g
Calories from fat: 212
Cholesterol: --
Carbohydrate: 6.56g
Total dietary fiber: 4.11g
Protein: 1.72g
Merry Roy says
Hi Carolyn.
I love all your recipes but sometimes I can’t print them off on my iPad and have to hand write them. I’m fairly new to your website and I would love to get your cookbooks. Please tell me where I can get them.
Thank you Merry Roy
Merry Roy says
I love all your recipes but sometimes I can’t print them with my iPad.and have to write them by hand. I’m fairly new to your website and would love to get your cookbooks. Can you please tell me how to obtain them?
Sarah G says
I can relate to the ravenous children. Even my 2 year old eats as much as I do! So, if I make this yummy treat it will be just for me since freeze dried food is a rarity around here.
Kat says
Is coconut butter the same thing as manna or coconut cream concentrate?
Thanks for all your hard work and wonderful recipes.
Annemarie says
I can answer. I have found that coconut butter and coconut manna are the same thing 😀
Carolyn says
Yes to the coconut manna and Maybe to the coconut cream concentrate. I actually linked to the one that I used (the Let’s Do Organic Creamed Coconut) in the recipe itself.
CATRIONA says
it looks so delicious! I’m dying to make it but they don’t sell freeze dry raspberries where I am. Is there any way to do it using fresh raspberries? (maybe freeze them?)
Carolyn says
No this absolutely would not work with fresh raspberries. I am sorry about that, but it would be a gloppy mess. You could try making some raspberry puree and squeezing out the juice, and use the thick juice but I still think it wouldn’t stay very firm.
Isis says
I made these last night – even drove 20 miles for the sole purpose of getting freeze-dried raspberries because I was too excited to make the recipe to wait for my next trip to TJ’s. The bark is really yummy and different, and so simple. It’s one of those, “why didn’t I think of that?” things, lol. Also, the story about your kiddos and the snacks is TOTALLY adorable, those stinkers! I really enjoyed this post. Thanks so much for sharing!
anna says
can I used dried cranberries instead of raspberries?
Carolyn says
If you can find the freeze dried ones and crush them into a powder, sure! I know Trader Joe’s carries them.
Kelly Smith says
Recipe sounds super delicious. What could I use instead of Swerve? Powdered Sugar?
Carolyn says
I suppose if you like.
Katherine says
Would it still work if I used more coconut butter and no coconut oil?
Carolyn says
Yes, I think so, as long as you get it to fully melt.
CM says
Do you have a recommendation for Swerve substitute? I’ve not been able to find it in Canada, except for ordering online. I have freeze dried blackberries that I’d love to try this with. Thank you!
Carolyn says
You can use regular erythritol but it typically has a strong cooling sensation. however, I understand that Swerve will be in Loblaws soon!
Doris says
Thank you very much for sharing this wonderful recipe.
I substituded half of the coconut oil with white sugarfree chocolate ( Weißolade, available via amazon in Germany) and filled two chocolate bar moulds and 12 little truffle moulds. Now it`s cooling in the fridge and I hardly can`t wait to try it.
Carolyn says
Wish I could get my hands on some good sugar-free white chocolate. One that wasn’t made with maltitol!
gus says
I found this: http://www.sugarfreemom.com/recipes/sugar-free-white-chocolate-bars/
Lynette says
im having a really hard time finding coconut butter. is there a substitute for it or can i use more of another ing? i tried making the butter and im not having any luck.
Carolyn says
All coconut oil won’t work, you need something that gets a little more firm as it cools. I don’t suppose cocoa butter would be any easier to find, though.
Julius Minor says
I can’t believe these are fat bombs… I’m going to try these and link to them… Thanks!
Kimberly says
OKay, maybe I’m the only one that asks this- is it 1/2 cup of raspberries before or after you grind it up??
Carolyn says
Before you grind it.
Denise M Stroud says
Do you use the large shredded coconut or should we shred that in the food processor also?
Carolyn says
I use shredded…I think you’re thinking of flaked? You don’t want that but you may be able to grind it up more.
Christin says
Amazing! I used blueberries first, then got some raspberries. Loved both ways! And so easy!