• Alana Steicke

Raw Bounty Bars


INGREDIENTS

  • 1 cup shredded coconut

  • 2 tbsp coconut cream

  • 2 tbsp honey (or maple syrup for a vegan alternative)

  • 1/2 cup cacao butter

  • 1 tbsp cacao

  • 1 tbsp carob

  • 2 tbsp coconut sugar


METHOD

In a high-speed blender (ie a Vitamix), blend the shredded coconut, coconut cream and honey together until the mixture holds shape. Form 10 little rectangular shapes and place these on a tray. Transfer to the freezer.


Melt the cacao butter over low heat on the stove. Add the cacao butter into a blender with the coconut sugar, cacao and carob. Blend on high to break up the crystals for 30 seconds. (Alternatively, add everything into the cacao butter and keep it on the stove for 5 minutes; the crystal may remain formed this way).


Once the coconut rectangles are frozen dip them into the chocolate using a fork. Place them back onto the tray and into the freezer for 3-10 minutes. Repeat this 2 more times for a thick chocolate coating.


Store in the fridge 🍫


*Note, a food processor may be required if your blender is not overly powerful.

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