Ingredients:

• 235 ml coconut milk (from a can)
• 5 tbsp maple syrup
• 4 tbsp coconut butter
• 130g desiccated coconut
• A pinch of sea salt
• 1 tsp Rawnice Pink Pitaya Powder
• 1⁄2 tsp Rawnice Blue Spirulina Powder
• 1⁄2 tsp Rawnice Dunaliella Salina Powder
• 200 g dark chocolate
• *Optional: white chocolate

Directions:

1. Add coconut milk, maple syrup and coconut butter into a small pot over medium heat. Mix gently until all the ingredients are combined and the coconut butter has melted. Turn off the heat and fold in the desiccated coconut.
   
   
2. Divide mixture between 3 small bowls. To each bowl add a different coloring
   powder.
   
   
3. Add colored batter into a 20 cm square pan (covered with parchment paper). Mix gently to create swirls. Put the pan into the freezer for at least 2 hours.
   
   
4. Melt the chocolate. Take the pan out of the
   freezer and slice the bars.
   
   
5. Cover each of the bars in chocolate (you can also drizzle some white chocolate on top at this point) and put them back in the freezer for another 20-30 minutes.
   
   
6. Take the bars out of the freezer 15 minutes before serving.