Well it’s fair to say this recipe contains two of my favourite things in the world of food…
Coconut & Chocolate.
Traditional bounty bars were a childhood favourite of mine but I avoided them over the years for obvious reasons (mainly the amount of refined SUGAR & general junky preservatives they pour into them).
As you can imagine, when I discovered a ‘clean version’ at my local cafe a while back, I have been excited ever since to try my hand at recreating…
So, when a girlfriend returned from Central America recently with a giant slab of beautiful RAW organic cacao just for me, I knew I had to make something special and these were it.
With VERY little ingredients, including plenty of nourishing fats, coconut nectar as the sweetener and raw organic cacao, these could even be called a healthy, raw and nourishing treat. Obviously ALL in moderation.
Other than being a little fiddly and timely, these are relatively easy to prepare.
So here goes… this batch made about 25 small bars.
1 can organic full-fat coconut cream (I used Trade Aid)
2 heaped cups of desiccated coconut (organic if poss)- could also use coconut chips and shred them yourself in a whizz.
3 tbsp coconut nectar (or pure maple syrup, brown rice syrup, light honey)
1 tbsp coconut oil (heaped)
1 tsp vanilla extract/powder
1/2 tsp salt
You can use a slab of high quality dark chocolate – about 250g (70 – 85% cacao content)
Or make your own using:
4 tbsp coconut oil
1 tbsp cacao butter
5 tbsp raw cacao powder
2-3 tbsp sweetener to taste (coconut nectar, honey, pure maple syrup)
Place in a saucepan: coconut cream, coconut nectar, vanilla and salt. Heat on very low so they just come together. Take off the heat and add the desiccated coconut, mix well.
~ Get a tray and line with baking paper (parchment), pour the mixture over the paper and bring together using the back of a spoon to press down and create a fairly square shape (easy for cutting). Place in the fridge / freezer for an hour or until firm.
~ Once firm, cut the slab into small bars or bite sized pieces. Then place back into the freezer until completely solid (another hour or two).
~ Meanwhile, prepare the chocolate. If you’re using whole chocolate, you’ll just melt over a double boiler – ensuring it stays warm and runny.
~ If making your own chocolate mix, ensure you melt the coconut oil, cacao butter and sweetener together, add the cacao and mix well…keep this mixture warm and runny also, by keeping it over a warm bowl of water.
~ When the coconut mix is ready (and solid), remove from the freezer and begin to dunk the pieces into the chocolate mix- coat fully and then place back on the baking paper ready for more freezer time. This gets a bit messy, but it’s fun (and yum).
~ If you’re chocolate is thick enough, one coat may be enough – otherwise once the first coat has hardened, bring them back out and start the dunking process all over again – this will give them a good solid chocolate coating (you’d need to make more choc).
~ Voila! Keep these in the fridge and ENJOY with your loved ones x
Let us know if you have a go making these – maybe even share your pic – tag us on instagram @i.am.company and hashtag #IAMCo so we can see your delicious creations.