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Baobab Bark with Raspberry and Chia

Enjoy the wonderful benefits of the superfruit baobab in this easy and sweet dessert!


  • 1.25 tsp gelatin
  • 1 tbsp cool water
  • 6.5 tbsp off-boil water (1/3c + 1T)
  • 10 tbsp coconut oil (1/2c + 2T)
  • 2 pinches sunflower lecithin optional
  • 1/2 tsp vanilla extract
  • 4 tbsp baobab powder
  • 2 tsp turmeric
  • 2 pinches mineral salt
  • juice of one lemon
  • 1 tbsp truvia
  • 1/2 cup frozen raspberries coarsely chopped
  • 1 tbsp chia seeds


  • Line a small glass dish or toaster oven-sized cookie sheet with foil so that the foil goes up the sides.
  • In a mug, dissolve gelatin in 1 Tbsp of cool water. Add the off-boil water, stir well, then pour mixture into a blender. Blend gelatin mixture for a few seconds, then let cool until lukewarm. (Keep mixture in the blender.)
  • To the blender, add the coconut oil, sunflower lecithin (if using), vanilla, baobab, turmeric, salt, lemon juice and truvia and blend until creamy.
  • Pour your bark mixture into your dish/pan prepared with foil and smooth to about 1/4" thickness with a spatula.
  • Evenly sprinkle the bark with chopped raspberries and chia seeds and place in the freezer.
  • Once firm, break into pieces and enjoy! 


Coconut oil can be liquid at room temperature, so this dessert bark is best right out of the freezer or you can store in the fridge if you like it extra creamy.