We couldn't wait to get stuck into this choc-free bark at the GMB HQ. Hints of pistachios and rosewater turn this sweet treat into a Middle Eastern dream! Vegan, refined sugar free, gluten free and paleo-friendly- this dream boat dessert ticks all of the boxes!
Line a baking tray with baking paper
Melt the coconut butter in a bowl sitting over (but not touching) boiling water. Add the coconut cream, rosewater, salt and vanilla and stir to combine.
Pour onto the prepared tray and scatter over the raspberries and pistachios.
Freeze for at least 30mins or until solid. Remove from the freezer and break into shards or chop into squares. Store in an airtight container in the freezer.