Coconut Chocolate Fruit Bars
- 1- 15 oz can coconut milk, unsweetened
- 1- 15 oz can coconut cream, cream skimmed
- 2-3 tbsp maple syrup
- 3 tbsp hemp seeds
- 1 cup fresh blueberries, sliced
- 1 cup fresh strawberries, sliced
- ¾ cup pistachios, roughly chopped
- ¾ cup dark chocolate chips
- 1 tbsp coconut oil
- ½ tsp cinnamon
- ½ cup dark chocolate chips, melted
In a large mixing bowl, combine the coconut milk, maple syrup, and skim the cream out of the coconut cream can. Using a mixer, combine until smooth.
Stir in the hemps seeds, 3/4c of blueberries, 3/4c strawberries, and 1/2c pistachios (save the rest for topping).
Spread parchment paper on a baking sheet. Pour half of the coconut-fruit mixture on the parchment paper and spread evenly with ~3/4-inch thickness.
In a small saucepan, melt the 3/4 cup chocolate chips and coconut oil. Once melted, stir in the cinnamon. Drizzle the chocolate over the coconut-fruit mixture on the baking sheet. Place in the freezer for 5-10 minutes.
Take out of the freezer and spread the rest of the coconut mixture over the chocolate layer and top with the rest of the blueberries, strawberries, and pistachios. Freeze for at least an hour.
Once frozen, cut the bark into individual squares. Melt 1/2c chocolate chips and using a spoon drizzle over each individual square. Serve or store in the freezer.