recipes

Bounty Bars

Bounty Bars Juicy Lucy Recipe

These babes freeze like a dream in a lunch box, ready for any mid week chocolate cravings, or midday, or mid weekend. You catch my drift?

Ingredients
Makes 12 mini bars

200g Dessicated Coconut
1 can Coconut Milk (full fat, solids only, water drained off)
3 Tbsp Honey (or Maple Syrup if Vegan)
250g Dark Chocolate 70%, melted (or vegan Chocolate/Cacao & Coconut Oil glaze)

Blitz the coconut meal in a food processor for about a minute to release the oils and make it a bit finer in texture, then add the milk solids and sweetener and blitz until combined into a dough. Press into an 8 inch cake tin lined with cling film in the bottom and up the sides with a good bit of overhang, enough to cover over the surface. Freeze for 10 minutes, then turn out, using the cling film to keep it together, onto a chopping board, and slice into bars with a hot knife. Coat with melted chocolate and top with some coconut shavings or a little dessicated coconut. 


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