Raw Chocolate Bounty Bars
When I made these a week or so ago, I posted a few pics of these on social media and had so many people ask for the recipe.
So here it is.
They are definitely a healthier option than any commercial chocolate bar.
I like to cut them up into bite size pieces and wrap them in foil. That way, they last a lot longer and I can take a small square to work to have with a cup of green tea after lunch.
ingredients
3 cups shredded coconut
1/2 tsp vanilla paste
pinch sea salt
1/4 cup coconut oil
2-3 tbs maple syrup
1 cup (200ml) organic coconut milk
for choc topping
1/4 cup coconut oil
1/4 cup cacao powder
2-3 tbs maple syrup, rice malt syrup or raw honey
1 tbs cacao butter
method
Add all ingredients into a bowl( except for the coconut) and whisk until well combined.
Next, add coconut and stir through until all the pieces are well coated with the wet mixture.
Pour mixture into a lined lamington tray which has been greased with coconut oil or lined with baking paper.
Smooth the surface as best you can with a spatula or the back of a spoon and place in the freezer to set.
Meanwhile, make the chocolate topping by melting the coconut oil and cacao butter in a pot over a low heat. Add the sweetener and cacao powder and stir until combined.
Remove from the heat and wait until it has cooled a little and started to thicken ( about 10 min). Then simply remove the tray containing the coconut mixture from the freezer and pour over the chocolate topping. Place back into the freezer for at least an hour ( or overnight).
To slice into bars (or squares) simply remove from the freezer and leave on the bench for 5 minutes to make it easier to slice.
Wrap pieces in foil or store in an airtight container in the freezer.
If you follow a paleo lifestyle then you will know that these kinds of treats are to be consumed on special occasions only and are definitely not an everyday kind of food. Better yet, make them when you know you have a few people over and share them.
Enjoy in moderation.
So here it is.
They are definitely a healthier option than any commercial chocolate bar.
I like to cut them up into bite size pieces and wrap them in foil. That way, they last a lot longer and I can take a small square to work to have with a cup of green tea after lunch.
Raw Chocolate Bounty Bars
3 cups shredded coconut
1/2 tsp vanilla paste
pinch sea salt
1/4 cup coconut oil
2-3 tbs maple syrup
1 cup (200ml) organic coconut milk
for choc topping
1/4 cup coconut oil
1/4 cup cacao powder
2-3 tbs maple syrup, rice malt syrup or raw honey
1 tbs cacao butter
method
Add all ingredients into a bowl( except for the coconut) and whisk until well combined.
Next, add coconut and stir through until all the pieces are well coated with the wet mixture.
Pour mixture into a lined lamington tray which has been greased with coconut oil or lined with baking paper.
Smooth the surface as best you can with a spatula or the back of a spoon and place in the freezer to set.
Meanwhile, make the chocolate topping by melting the coconut oil and cacao butter in a pot over a low heat. Add the sweetener and cacao powder and stir until combined.
Remove from the heat and wait until it has cooled a little and started to thicken ( about 10 min). Then simply remove the tray containing the coconut mixture from the freezer and pour over the chocolate topping. Place back into the freezer for at least an hour ( or overnight).
To slice into bars (or squares) simply remove from the freezer and leave on the bench for 5 minutes to make it easier to slice.
Wrap pieces in foil or store in an airtight container in the freezer.
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