Cho­co­latey co­conut treats mi­nus the guilt

Central and North Burnett Times - - EASY EATING - With Dan and Steph Mul­heron

CO­CONUT oil is be­com­ing more pop­u­lar in bak­ing, cook­ing, beauty and more. We use quite a lot of co­conut oil at our res­tau­rant and at home in dif­fer­ent recipes. The flavour it brings to dishes is lovely, it has a high temp thresh­old and has so many health ben­e­fits.

It also is used as a set­ting type of agent as its so­lid­i­fies when it is cold, like that of fat or but­ter.

One of the recipes we use it in, is cre­at­ing quick and easy choco­late bars like co­conut rough.

If you are af­ter some­thing healthy but tastes naughty be sure to give this a whirl in the kitchen this week.

They are great to have in the fridge if you get a sweet tooth but with­out the calo­ries. They will last about a week in the fridge and you can have a piece ev­ery day with­out feel­ing guilty.

Not naughty choc co­conut bars

IN­GRE­DI­ENTS: ★ 100ml of co­conut oil ★ 2 tbs of honey ★ ½ cup of good qual­ity co­coa powder ★ 1 cup of al­mond meal ★ 1 ½ cups of shred­ded co­conut METHOD: Line a 30 x 19cm rec­tan­gle cake tin with bak­ing pa­per.

In a bowl, com­bine al­mond meal, co­conut and co­coa powder. Melt to­gether co­conut oil and honey un­til runny and then pour into dry in­gre­di­ents mix well to com­bine

Press into your pre­pared tin and then re­frig­er­ate for at least 30 min­utes be­fore cut­ting into bars.

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