Clean Bounty Bars
This beautiful gluten and vegan recipe comes from the most amazing blog, Happy Body. Run by Diana McHerron, Happy Body embodies all things natural, pure and good for the soul. This was the first recipe I made from the blog, and man are they good! You can visit Happy Body by clicking here.
The center is so rich, decadent and naturally sweet, and with the addition of the super dark chocolate, these make the perfect chocolate lovers treat! I will never, ever buy a bounty bar again, and the best part?! You have no reason to feel guilty about indulging in this perfect little sweet.
These are so easy to do, and I highly recommend making a batch and keeping them in the fridge/freezer for when you feel like a chocolate hit. I slightly differed the recipe, but the original is posted on Diana's blog :)
P.S you don't really need to share these with anyone, I won't tell heheh X
The center is so rich, decadent and naturally sweet, and with the addition of the super dark chocolate, these make the perfect chocolate lovers treat! I will never, ever buy a bounty bar again, and the best part?! You have no reason to feel guilty about indulging in this perfect little sweet.
These are so easy to do, and I highly recommend making a batch and keeping them in the fridge/freezer for when you feel like a chocolate hit. I slightly differed the recipe, but the original is posted on Diana's blog :)
P.S you don't really need to share these with anyone, I won't tell heheh X
You will need:
|
2 cups desiccated coconut (try organic if you can!)
1/3 cup pure maple syrup 1/2 cup coconut oil 1 cup full fat coconut milk pinch of salt vanilla essence |
Chocolate coating:
150g 72%-85% dark chocolate 2tbsp coconut oil freeze dried raspberries, optional extra coconut |
Method:
- Line a standard sized square baking tray/tin with baking paper.
- In a bowl, combine the maple syrup, coconut oil, desiccated coconut and coconut milk together until well incorperated. If the mixture holds it's shape and is firm, perfect! If the mix is too runny, add some more coconut. If it's too thick, just add some more coconut oil!
- Once you have reached your desired texture, transfer into your tray and pat down until you have got the thickness you want. Smooth out with a metal spoon, but leave it a little rough if you want the finished bar to look a bit more rustic.
- Cover in plastic wrap and put into the freezer for 15 minutes. Once the mixture is fairly set, keep in the tray and cut into pieces. You can make them as big or as small as you like! Cover again and pop back into the freezer for 30-40 minutes until cold and firm. The firmer the mixture the better, as it will make dipping the bars a lot easier.
- When the bars are nearly set, make the coating. Over a double boiler or in the microwave, melt the chocolate and coconut oil together.
- *Warning: This next step you may get a little dirty* One bar at a time, dip in the chocolate, cover completely and set on a greased wire rack (sat over a lined tray to catch the chocolate).
- Before the chocolate sets, sprinkle with your desired toppings.
- Enjoy straight away, or store in the fridge/freezer. Yum!
For a step by step pictorial, visit the original recipe from Happy Body here :) X
Comment Box is loading comments...
