½ cup coconut butter
½ cup coconut oil
½ cup raspberries, dried
¼ cup Swerve
½ cup coconut, shredded
In a food processor, blend dried berries very well.
Heat up a pan with the butter over medium heat.
Add oil, coconut and swerve, stir and cook for 5 minutes.
Pour half of this into a lined baking pan and spread well.
Add raspberry powder and also spread.
Top with the rest of the butter mix, spread and keep in the fridge for a while.
Cut into squares and serve.
Preparation time: 10 minutes
Cooking time: 5 minutes
Calories 234, fat 22, fiber 2, carbs 4, protein 2