Low-Carb Raspberry Coconut Ice Bars

Step 1Place 3 cups of the coconut in a high powered blender and process on high until it forms a smooth paste, scraping down the sides as you go. This can take anywhere from five to ten minutes, depending on your food processor. Alternatively, use ready-made coconut butter and start from step 2.

Step 2To the coconut butter, add the coconut cream and erythritol and process until combined. Remove half of the mixture and set aside.

Step 3To the half still in the food processor bowl, add the vanilla extract and blend until combined. Then add ¹/₂ cup of the remaining desiccated coconut and pulse to combine.

Step 4Pour this half into a lined tin (about 24 cm x 12 cm/ 9.5 inch x 5 inch) and press down. Place into the freezer while you prepare the top layer.

Step 5Add the remaining half back to the food processor bowl and add the raspberries. Blend until combined. Add the remaining coconut and pulse until combined.

Step 6Pour on top of the first layer and press down. To get a smooth top layer, place a flat knife under running hot water for a few seconds, and then use to smooth out the layer while still warm.

Step 7If using, scatter the crushed frozen raspberries over the top layer and gently press down. Place in the fridge to set, for at least an hour.

Step 8Once set, cut into 18 squares, about 4 cm/ 1.5 inch each.

Step 9Store in a sealed container in the fridge up to a week.
For longer storage, place in the freezer up to two months.