Coconut Bark with Rosewater, Pistachios, and Raspberries

Lee Holmes is a bestselling cookbook author, whole foods chef, certified holistic health coach, food and nutrition coach, Lifestyle Food Channel Healthy Eating Expert, and award-winning blogger at Supercharged Food. Lee’s delectable gut-healthy recipes are full of nutrient-packed ingredients, and are free of gluten, wheat, yeast, and processed sugar.

When it comes to sweets, nothing says love like a healthy, delicious, guilt-free treat that makes your tastebuds and your gut happy. With antioxidant-rich pistachios and raspberries (also a great source of prebiotics) and coconut cream loaded with healthy fats, this is the perfect edible gift to say “thank you” for all the relationships in your life!


Serves 4

• 2 ounces of coconut butter
• 14 fl oz additive-free coconut cream
• 2 tablespoons rosewater, optional (can be purchased or made, recipe below)
• pinch of Celtic sea salt
• 1 teaspoon alcohol-free vanilla extract
• handful of raspberries
• handful of pistachio kernels, roughly chopped

Line a baking tray or baking sheet with baking paper. Melt the coconut butter in a bowl sitting over (but not touching) boiling water. Add the coconut cream, rosewater (if using), salt, and vanilla, and stir to combine. Pour onto the prepared tray and scatter over the raspberries and pistachios. Freeze for at least 30 minutes or until solid. Remove from the freezer and break into shards or chop into squares. Store in an airtight container in the freezer.


• 3 cups filtered water
• 3 large unsprayed roses, petals only, white bases removed
• 1/2 teaspoon lime juice

Prepare the rosewater the day before. In a heavy-based saucepan, bring the water to a boil. Add the rose petals and lime juice, then turn off the heat, cover, and allow to infuse overnight.
 The next day, strain the rosewater into a large jug. Discard the petals.

Posted in Recipes, Supercharged