Monday 12 March 2018

"Bounty" Bars

Bounty bars

I love taking something which is considered a "naughty treat" and putting a healthy twist on it. Whilst there's arguably nothing wrong with the odd indulgence, I like to show that following a healthy lifestyle needn't be about depriving yourself- quite the opposite! Since I've switched my eating habits, I actually prefer the flavour of whole foods based on natural ingredients. Case in point? These "Bounty" Bars. Bounty was always the chocolate bar I could take or leave, despite enjoying the concept of coconut and chocolate, whereas I simply can't get enough of these tempting treats which taste so so good! They're pretty easy to make too so I hope you'll give them a go.

Three great health benefits: boosts mood, good source of fibre, anti-inflammatory

Makes 10
Keep refrigerated

For the Coconut Centre:
2 cups desiccated coconut (I always use unsweetened)
1/2 cup coconut oil (liquid)
2 tbsp maple syrup
For the Chocolate Coating:
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup cacao powder

1) Place the desiccated coconut in a food processor, along with the coconut oil, and whizz for 5 minutes. Stop the food processor every minute or so to scrape down the sides and also to prevent the motor from overheating. After a couple of minutes, add the maple syrup and continue to whizz.
2) Form the coconut mixture into "bars" of your desired size. I opted for miniature bars, approximately the size of medjool dates. Refrigerate overnight to set.
3) Make the chocolate by melting together the coconut oil, maple syrup and cacao powder in a small saucepan over a medium heat on the hob. Remove from the heat and set aside to cool slightly to thicken but not set completely.
4) Dip the coconut bars into the chocolate, ensuring each bar is evenly covered. Refrigerate for at least an hour to set.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

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