Raspberry Coconut Bark Recipe


This makes a yummy fat bomb recipe.

Makes: 12 servings

Prep: 10 min

Cook: minutes


Dried raspberries (frozen) – ½ cup

Coconut butter – ½ cup

Coconut oil – ½ cup

Shredded coconut (unsweetened) – ½ cup

Swerve sweetener (powdered) – ¼ cup


  1. Powder the frozen berries in a food processor. Leave aside.
  2. Combine the rest of the ingredients in a saucepan over low flame, stirring frequently until melted.
  3. Pour half the pan mixture into a baking pan lined with parchment paper.
  4. Mix the powdered berries into the remaining pan mixture, stirring well.
  5. Spoon the raspberry mixture over the coconut mix in the baking pan and swirl it using a knife.
  6. Freeze until you can break into pieces.

Nutrition Information per serving: 234 Cal, 23.56 g total fat (10.3 g sat. fat), 6.56 g carbs, 4.11 g fiber, 1.72 g protein.

Raspberry Coconut Bark


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