Coconut 'Bounty' Bars
You know you have chosen the right lifestyle when you can make your own Bounty bars from only a handful of ingredients AND eat them without feeling guilty, because they are healthy! Yes, healthy, homemade and equally, if not more delicious, than real Bounty bars. What's more, all my non-gluten intolerant, dairy intolerant, sugar free friends loved them too! That's always a good sign that they taste GOOD. Bounty Bars....Gluten free, grain free, refined sugar free, dairy free and vegan (if you use maple syrup). Need I say any more. This recipe is from the awesome Hannah on the blog Health Yeah, which I discovered only a few short weeks ago. Hannah has an amazing collection of simple and delicious recipes, many of which I am sure to be trying in the near future. I recommend checking it out when you get the chance. Without any further ado, here is the healthy Coconut 'Bounty' Bars recipe:
Ingredients: Coconut Filling-
- 2 cups organic, desiccated/shredded coconut
- 1 cup organic coconut milk (full fat, not lite!)
- 3 tablespoons organic coconut oil/butter
- 4 tablespoons organic honey, maple syrup, coconut syrup (your choice)
- A pinch of salt (I didn't have this, but it is meant to help bring out the flavours)
- 250g organic dark chocolate
- 5 tablespoons organic coconut oil
- 3 tablespoons raw cacao powder
- 2 teaspoons honey, maple syrup, coconut syrup (again, your choice)
Method: 1. In a saucepan mix coconut milk and coconut oil with sweetener, heat gently and stir until well combined. 2. Stir in the coconut and salt. Press this mixture into a lined baking tray, make as flat and evenly spread as possible. 3. Place in fridge (or freezer if you're impatient), until it becomes firm but not completely set. Take out and cut into bars, then return to freezer to freeze completely. 4. Either melt chocolate in a bowl over a saucepan of simmering water, OR, melt together coconut oil, cacao and sweetener until liquid consistency. 5. Remove coconut bars from freezer and cover them in chocolate one at a time, placing on a piece baking paper once covered. Place in fridge to set. Be patient...then enjoy!
And then I had this brainwave....Blend in some cherries to the coconut filling and you have Cherry Ripe. MIND = BLOWN! That recipe will be featuring soon, with my mum (aka Cherry Ripe addict), as the guinea pig.
Have a wonderful day, keep healthy, Erica xx