Superfood Unicorn Bounty Bars
February 16, 2018 (2 years ago)
You will need:
- 1 can coconut cream (400ml)
- 4 cups The Wholefood Pantry Desiccated Coconut
- 6 tbsp The Wholefood Pantry Maple Syrup
- 8 tbsp coconut butter (for DIY see note)
- Velvet Latte
- Mermaid Latte
- 250g The Wholefood Pantry Vegan Belgium Dark Chocolate Buttons
Mix together the maple syrup, coconut cream and coconut butter until combined, then add the desiccated coconut and mix through.
Portion the mixture into three bowls. To one bowl add 1 tsp of velvet latte, mix in through the desiccated coconut to make the pink colour.
To the second bowl add 1/2 teaspoon of Velvet Latte and 1/2 – 1 teaspoon of Mermaid Latte, mix in to make the purple colour.
To the last bowl add 1-2 tsp of Mermaid Latte to make the blue colour.
(You can add more or less for colour vibrancy of your choice, but the more you add the stronger the chai flavour).
Line a medium sized tray with baking paper, then dapple spoonfuls of mixture onto the tray, placing the different colours next to and on top of each other until all of the mixture is used up. Press down with a spatular or back of a spoon to flatten it all out. Cover with cling wrap and place in the freezer for 3 hours or until hard.
Once the coconut mixture is set in the freezer, melt the dark chocolate buttons in a heat proof bowl over a bot of boiling water.
Allow the chocolate to cool slightly. Slice the coconut mixture into slices to make bars or squares to make bites, then dip into each bar into the melted chocolate, gently shake excess melted chocolate back into the bowl, place on a tray lined with baking paper and put in the freezer for 10 mins. Then dip all the bars into the chocolate again to create a thicker coating, and refrigerate until hard – about 30 mins.
Note: To make your own coconut butter, simply place 2 cups of desiccated coconut into a food processor or nutribullet and blend until it becomes a liquid.
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