My raspberry ripple bars not only look pretty in pink, but they also taste amazing too. I like to make these at the weekend and keep them in an airtight container to have a snack ready at hand for the rest of the week! They’ve got the perfect balance of tanginess from the raspberries and sweetness from the chocolate.
In a food processor mix everything apart from the chocolate together. Place in a lined baking tray and free for an hour.
Melt the chocolate on a low heat. Cut the frozen mix into bars and dip into the chocolate then place in the fridge to set.