7 ingredients transformed in 20mins. A healthy twist on the old favourite Bounty Bar.
SERVES 8
INGREDIENTS
1 1/4 cup shredded coconut
1/3 cup coconut yoghurt
1/3 cup of Xylitol (sweetner)
1tsp vanilla extract
1 pinch of salt
1/2 cup of dairy free choc chips
1tsp coconut oil
METHOD
Process the shredded coconut, xylitol and salt in a food processor. Blend for a good minute and then add the coconut yoghurt and vanilla extract. Blend again.
Scrape down the sides with a spatula and blend again until all ingredients are well combined. If the mixture is too wet add more shredded coconut and if it is too dry and more yoghurt.
Take out about one heaped teaspoon of the mixture and form it into a rounded bar shape. keep it small and use your hands is easiest.
Place all the coconut bars on a plate and freeze for at least 45mins or until firm.
Melt the chocolate either in a glass bowl over boiling water or in the microwave.
Deep each bar in the. chocolate sauce and freeze again for about 15mins.
Store the leftovers in the fridge or in the freezer.
