|240 g||coconut cream (the solid part of the coconut milk can)|
|40 g||coconut oil|
|60 g||rice syrup (alternatively, agave syrup or honey)|
|1/4 TSP||vanilla, ground|
|For the glaze:|
|200 g||chocolate, dark (cocoa at least 80%)|
|20 g||coconut oil|
approx. 25 Min.
approx. 1 hour.
/ Calories p. P.:
In order to win the solid coconut cream, two coconut milk cans overnight in the fridge.
The chilled coconut milk cans open and the coconut water drain. The coconut water for cooking (Porridge, curries, etc.) or for Smoothies. With a spoonful of the cooled coconut cream and scrape from the cans.
Coconut cream, coconut oil, rice syrup, salt and vanilla in a saucepan and place on low heat and Stir briefly to heat until the coconut cream and the coconut oil will be liquid. The grated coconut add and stir.
A 20 x 20 cm baking tin with cling film lay it out, so that it overhangs on the sides, or a silicone mold for latch use. The coconut batter into the mold and fill the mixture and press down firmly. Then the Form to set for at least 1 hour in the refrigerator or for 30 minutes in the freezer.
Coconut mass from the refrigerator and into equal-sized bars cut. The break chocolate into small pieces and together with the coconut oil over a Bain-Marie to melt.
A piece of baking paper under a quenching grids. A latch after the other in the chocolate until all are covered with chocolate. With a fork take out and let it drip, and the chocolate-covered lay the bars on the grid.
As soon as the chocolate-covered bar no longer drops, you will need to Cure again for about 30 minutes in the refrigerator The finished bars in an airtight container in the fridge.
The healthy Bounty bars taste to me is much better than the Original! Of course, the self-made Bounties are plentiful and it is two pieces, full and happy. But the fat in coconut products is healthy and naturally sweetened treats you can treat yourself well.
Healthy coconut bars with chocolate
From: Mrs Flury, Length: 3:38 Minutes