Enjoy the wonderful benefits of the superfruit baobab in this easy and sweet dessert!
6.5tbspoff-boil water(1/3c + 1T)
10tbspcoconut oil(1/2c + 2T)
juice of one lemon
1/2cupfrozen raspberriescoarsely chopped
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.