Ever wanted a coconut chocolate bar without all that sugar, dairy and whatever else? Want it to be all raw vegan too? No worries! My supereasy Bountiful Bars will have you satisfied as can be! I’m posting this recipe for those of you in particular who can’t get enough ‘allergy free’ stuff out there. You know, no nuts, no seeds, no stuff made on equipment where there’s nuts! Enough to drive us all a bit bonkers really…
Btw. I’m super crazy out of this world busy just now planning for the biggest raw chocolate event of my life… hence the lack of new posts lately! Thank-you to my readers who wrote in on FB saying how often they check my blog for new recipes! Don’t worry after my launch party I expect to have more time to post new inventions, and I have so many more I wan’t to share with you all. Like those Pineapple Pillows ommyyygoodness. Yeah! We’ll get there.
So onto the recipe:
200g raw organic creamed coconut (such as the Artisana brand)
1 1/4 cups finely desiccated coconut (freshly scraped mature coconut would be a dream)
2 tablespoons raw organic coconut oil
2-3 tablespoons coconut nectar or raw light agave
Pinch vanilla powder
To make filling: Melt creamed coconut in a bowl over boiled water until soft and workable. Add in all other ingredients, mix well. Set in bar shaped moulds in the fridge or freezer until firm. Coat with raw chocolate mixture.
70+% Raw Chocolate Coating:
60g raw cacao butter, finely chopped
1 tablespoon organic raw coconut oil
1/2 teaspoon vanilla powder
1- 2 tablespoons raw dark agave or maple syrup
Pinch of sea salt (brings out the flavours)
1/3 cup raw cacao powder or organic cocoa powder
To make chocolate: Melt finely chopped cacao butter and coconut oil in a bowl over another bowl of boiling water. When melted, remove from heat and whisk in all other ingredients until velvety smooth. Coat chilled coconut filling in raw chocolate. Chill Bounty-full Bars until chocolate is set. Enjoy straight from the fridge or freezer, and imagine you’re on a deserted island!