+Images from The Great New Zealand Baking Book copyright © Lottie Hedley Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:SnacksPrep Time:0 - 15 minsServes:5 - 6By:Olivia ScottIngredients2 cups coconut oil, softened to liquid ½ cup maple syrup 1 cup raw cacao powder 1 tsp vanilla bean powder or paste ½ tsp Himalayan sea salt 1 tsp ground cinnamon 2 tbsp pumpkin seeds 4 tbsp pistachios, chopped 3 tbsp freeze-dried raspberriesInstructionsLine a baking tray with non-stick baking paper. Place liquid coconut oil in a bowl and stir in maple syrup and cacao powder. Use a fork to ensure there are no lumps. Once smooth, pour into lined baking tray. Sprinkle with pumpkin seeds, pistachio and freeze-dried raspberries. Place in the refrigerator for 30 minutes to set. To serve, use a large knife to cut into squares, or break apart with your fingers. Store refrigerated in an airtight container for up to 1 month.