Preparation time: 10 minutes
Cooking time: 1 hour
½ cup coconut butter
½ cup vegetable oil
½ cup raspberries, dried
¼ cup sugar
½ cup coconut, shredded
1. In your food processor, blend dried berries very well.
2. In a bowl, mix oil, coconut and sugar and spread half of this mix on the
bottom of your Slow cooker.
3. Add raspberry powder, spread, top with the rest of the butter mix,
spread, cover and cook on High for 1 hour.
4. Cut into pieces and serve.
Nutrition: calories 234, fat 22, fiber 2, carbs 4, protein 2