©2017 by wildhoneyandlemon. Proudly created with Wix.com

WILD HONEY AND LEMON

Bounty Bars

April 30, 2018

If you love coconut as much as I do, this one is for you .. Ive been trying to get this recipe right in a long long time.. not taste-wise, but more like texture-wise, and I feel like this batch turned out pretty nicely. Mixing it in the food processor really made the difference in comparison to my last tries .. it really helped the mixture stick together a lot better than usually, and therefore made it easier to work with. 

 

So here you go:

 

Ingredients:

  • For the coconut layer:

  • 200g shredded coconut

  • 1/3 cup + 1tbsp of coconut oil

  • 3 tbsp of agave/maple syrup or honey if not vegan

  • A pinch of salt

  • 1/2 tsp vanilla powder (optional)

The chocolate coating:

  • 6 tbsp coconut oil

  • 4 tbsp agave or maple syrup

  • 3 tbsp of cacao powder (or more if you preder it thicker)

 

Directions:

  1. Put all ingredients into a food processor and blend until the coconut is covered with the wet mixture (you don’t want it to be smooth though..)

  2. Line a baking tray with Aluminium foil, and pour in the coconut mixture (I like to use a rectangular cake tin, but it doesn’t matter)

  3. Press in firmly, until about 1 cm thick, then put into the freezer for around an hour

  4. In the meantime prepare the chocolate 

  5. Combine all ingredients and check for sweetness and thickness

  6. Take out the coconut base, cut into desired shape, then coat with the chocolate

  7. Put into the freezer again for a couple of minutes to set.

 

Please reload