We all know that coconut and chocolate go really well together. When I was pregnant with Felix, my treat for the day was often a “bountilicious” from The Health Emporium – my local organic grocer. Given they were about $5 a pop, to try and save some money, I decided to create a version of my own. Think bounty bar without any of the nasties.
4 cups shredded coconut
4 tablespoons water
1½ teaspoons vanilla bean paste or extract or 1 teaspoon vanilla essence with ¼ teaspoon of vanilla bean powder
½ cup coconut oil, melted
½ teaspoon Himalayan salt
⅓ cup coconut nectar (or try maple syrup)
200g dark chocolate broken up - at least 70%
In a food processor add the coconut and water. Blend for a couple of seconds. Add the vanilla, coconut oil, salt and coconut nectar and blend again until nicely combined and sticky. Taste. Add more coconut nectar if you want it sweeter.
Line a square baking tin - approximately 21cm, with baking paper.
Press the mixture firmly into the tin so it is evenly spread out then pop it into the freezer.
Meanwhile, add a tablespoon of coconut oil into a small saucepan over a low flame and when melted, add the 200g of chocolate. Stir until the chocolate has melted. Take the coconut out of the freezer and pour the chocolate over the top, tilting the tin to spread it evenly. Pop back into the freezer for an hour or so. When you’re ready, take out and cut into squares or bars with a sharp knife. I like to eat mine frozen so I pop them back in the freezer.