Remember our girl crush from awhile back, fellow Kiwi lass Hannah Horton? This multi-talented lady runs a kickass whole foods blog, Health Yeah!, and today ladies and man pirates, is the first recipe Hannah has generously shared with us as part of an ongoing series of Salty Salivations.
The aptly named (and perfect post-surf treat):
Homemade Bounty Bar
*Words and imagery by Hannah Horton
I`ve got awesome news – eating clean does NOT mean missing out on the best things in life!
It never ceases to amaze me how the plant world has an answer for every naughty food craving you ever had. Today we`re flipping my personal favourite, the Bounty Bar, on it`s head with an all natural, 6 ingredient recipe (and three of those six are derived from coconut!).
This recipe is super easy, and so close to the real thing – but better! Plus, you get to avoid all these weird things that are pumped into a standard bounty bar:
- White sugar
- Glucose syrup
- Emulsifiers – Soya Lecithin (possible GM) & E471 Lactose
- Processed dairy inputs
- Glycerol Salt
Here`s what you`ll need to make the bounty bar of your life:
- 2 cups desiccated coconut, sulphate-free is best
- 1 cup of coconut milk (use the full fat one)
- 3 Tbsp coconut oil or coconut butter
- 4 Tbsp of 100% pure maple syrup, coconut syrup or date paste (adjust to taste)
- A pinch of sea salt (important to get all the natural flavours out of the coconut milk and flakes)
For the chocolate coating:
- 250g dark chocolate, I used Green & Black`s 85% but 70% would be fine
Or, make your own chocolate coating:
- 5 Tbsp of organic coconut oil
- 3 Tbsp of raw cacao powder
- 2 tsp of coconut syrup or maple syrup
In a saucepan, mix the coconut milk, coconut oil & your natural sweetener. Heat gently over a low element, stirring until it is well blended and dissolved.
Stir in the desiccated coconut. Spoon this mixture into a container lined with baking paper and press firmly down.
Cool it right down in the fridge, until it becomes firm. When set, cut into bars and then place in the freezer to completely harden. This will make them more manageable when you coat them with chocolate.
In a double boiler, gently melt your chocolate over hot steaming water.
Remove melted chocolate from the element and, using a spoon and a bit of skill….cover your cold coconut squares with melted chocolate! Make sure your coconut bars are freezing cold, and keep your chocolate sitting over the hot water while you work to keep it from thickening.
Once completely covered in chocolate, place the bounty bar on a sheet of baking paper until the chocolate sets. Store in the fridge and ENJOY!
For more delicious, earth- and body-friendly recipes, head over to Hannah`s site, Health Yeah!