With the main ingredient of a bounty of course being coconut I knew I could create something to share on here that had a healthy and more nutritious spin.
What I didnt realise though was just how easy it would be! This recipe is so simple although tasting so close to the real deal but made with natural minimal ingredients to create a vegan friendly, gluten free, & refinded sugar free bar of chocolately tropical heaven!
2 cups of decicated coconut
1 cup of canned coconut milk
3 tbsp coconut oil
4 tbsp honey
a pinch of salt
70g cacao butter
50g cacao powder
2 tbso coconut sugar
4 tbsp honey
OPTIONAL 4 tbsp almond milk
Add the coconut fillings ingredients into a saucepan on a medium heat and mix for around 5 minutes until the mixture slightly bubbles up.
Next line a small baking tray with cling film and spread the mixture out evenly across it before placing into the freezer for 2 hours.
10 minutes before you’re ready to take the coconut out of the freezer begin to make the chocolate topping by melting the cacao butter in a bowl over the top of a saucepan.
Once the cacao butter has melted add the rest of the chocolate ingredients and leave to set for ten minutes.
If you like a milkier chocolate add the almond milk to the chocolate (I added milk to half of the chocolate so I had the option of dark and milk chocolate bars)
Remove the coconut from the freezer and cut into bars before dipping into the chocolate and completely coating.
Place each bar on a plate under grease proof paper and leave to set in the fridge for 20 minutes.