Pink and White Candy Squares

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Pink and White Candy Squares
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Health Score:
5,6 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
320
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie320 kcal(15 %)
Protein1.34 g(1 %)
Fat28.92 g(25 %)
Carbohydrates18.11 g(12 %)
Sugar added0 g(0 %)
Roughage1.87 g(6 %)
Vitamin A0.31 mg(39 %)
Vitamin D0 μg(0 %)
Vitamin E0.23 mg(2 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.55 mg(5 %)
Vitamin B₆0.09 mg(6 %)
Folate7.12 μg(2 %)
Pantothenic acid0.27 mg(5 %)
Biotin0.18 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C3.15 mg(3 %)
Potassium157.49 mg(4 %)
Calcium9.66 mg(1 %)
Magnesium22.92 mg(8 %)
Iron0.91 mg(6 %)
Iodine0.76 μg(0 %)
Zinc0.68 mg(9 %)
Saturated fatty acids24.8 g
Cholesterol0 mg

Ingredients

for
30
Ingredients
3 cups Shredded coconut (plus extra to decorate)
¾ cup Coconut milk
cup Coconut oil
¾ cup Raspberries
2 tablespoons Stevia
1 teaspoon vanilla extract
How healthy are the main ingredients?
Coconut milkRaspberryStevia

Preparation steps

1.
Grease a 15cm x 25cm |6" x 10" tin and line the base with non stick baking paper.
2.
Put the desiccated coconut into a mixing bowl.
3.
Heat the coconut oil, coconut milk, vanilla stevia in a pan over a low heat and stir until melted and combined.
4.
Remove from the heat and pour into the coconut. Mix well.
5.
Press half the mixture into the tin and freeze until just firm.
6.
Blend the raspberries to a puree, in a food processor until smooth. Press through a sieve into the remaining coconut mixture and mix well.
7.
Press the pink mixture on top of the white mixture. Freeze for about 30 minutes until firm.
8.
Sprinkle with coconut and cut into squares.