Recipe: chocolate coconut bars
They’re the classic chocolate treat made healthy. One that can be made at home with simple ingredients. This is also the recipe that inspired former Black Stick and mum Gemma McCaw to get baking this past weekend and share the results on social media.
Stuff asked Auckland wholefoods refillery Good For if it was willing to share the secrets of its Bounty bar ‘‘reimagining’’, and it was more than happy to oblige.
2 cups desiccated coconut
cup coconut cream 3 tablespoons maple syrup 1 teaspoon vanilla extract 3 tablespoons coconut oil (melted) 1 block (250g) of dark chocolate
Put the coconut, coconut cream, maple syrup and vanilla extract in your food processor and mix for 30 seconds. Add the coconut oil and mix for another 15 seconds.
Pour the mixture into an ice tray, or roll into balls, then freeze.
Leave in the freezer for at least an hour, or until the mixture is set, then melt the chocolate using a double boiler.
Once the coconut balls are set, remove from the freezer and put them on a baking rack. Dip the coconut bits into the dark chocolate (I used a big spoon to do this), covering them totally and rest them back on the baking rack.
Once they’re all coated, put them on a dish and return to the freezer for about 15 minutes to set. Once set, take them out and enjoy.
Wholefoods refillery Good For has branches in Auckland’s Ponsonby, Parnell and Takapuna. A new store is set to open in New Lynn this month. Individual store hours vary. Visit goodfor.co.nz.
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