1 cup coconut peanut butter (or any nut butter you like)
4 tbsp coconut oil
3 tbsp agave syrup (or birch or maple syrup)
1 tsp vanilla extract
1/4 tsp salt
1 1/4 cups shredded coconut (desiccated)
1 cup raspberry jam
1 tsp freshly grated lemon zest
1 tsp freshly squeezed lemon juice
1/4 cup shredded coconut (desiccated)
1 tsp agave syrup (or birch or maple syrup)
1/2 cup dark chocolate chips, to melt and drizzle
1/2 cup chopped pistachios, to garnish
Candied rose petals, to garnish
Line a 7 inch-by-7-inch pan with parchment paper, and set aside.
In a small pot over medium heat, melt the coconut peanut butter and coconut oil. Add the agave syrup, vanilla extract and salt, and stir to combine. Remove the pot from the heat, and stir in 1 1/4 cups of the coconut. Press 3/4 of the mixture into the bottom of the prepared pan to form an even crust.
To the remainder of the mixture in the pot, add the raspberry jam, lemon zest, lemon juice, 1/4 cup of coconut and the agave syrup. Mix until combined, and spread in a smooth, even layer over the crust. Place in the fridge to set for 3 hours (overnight is best).
When the squares have set, drizzle the top with melted chocolate, and sprinkle with chopped pistachios and candied rose petals. Slice into squares, and enjoy.