Ok I must admit that I haven’t been a very consistent over the past month. A lot has happened and I learned that I won’t be able to continue my pastry/baking studies in France. But I’ve got no time to be sad about that. Life keeps moving on and I believe that when something doesn’t go the way we want, it’s showing us the way to another lesson that needs to be learned. That’s why I never stop searching for new ideas, exploring and developing my wishes and goals. And let’s say that I’ve got something else in mind that is every bit as exciting as the first plan was. During the past month there have been many things that I wanted to share with you guys, so let me start making up for my absence with the recipe for my yummy sweet homemade…
I used to love them back in the days. That sweet coconut and soft chocolate that just melts in your mouth. My boyfriend often brings them home and you probably understand my frustration after reading the ingredient list and finding out that these awesome treats are not vegan. Not a big surprise, but to avoid that happening again I decided to make this timeless bar my way. The recipe contains only 4 ingredients and all of them are easy to find in a store. It’s incredibly easy to make and you can even eat some chocolate while ”working”. Win win!
4 INGREDIENT HOMEMADE BOUNTY BARS
2 cups coconut flour
50g brown sugar
1 can coconut milk (refrigerated over night)
500g dark vegan chocolate
flavourless oil (optional)
1. Open refrigerated coconut milk and pour out the water. You won’t be needing it, but don’t just pour it down the drain, you can use it for a smoothie later on. After that you should be left with about 200ml of snowy white coconut cream. Let the cream warm up to room temperature and combine it with sugar. Make sure all of it is dissolved in the cream and combine it with coconut flour. Now take a small tray with higher edges and wrap it in plastic foil. Spread your coconut mixture inside.
2. Take about 150g of chocolate and melt it. I always do it in the microwave mixing it every 20 seconds to avoid it burning. Here you can add a teaspoon of oil if you want your chocolate to be softer. Pour it on the coconut and spread it around evenly. Put it in the freezer for about 20 minutes.
3. Take it out of the tray and unwrap it. Cut it into bars and melt the remaining 350g of chocolate. Spread it generously over the top and sides of each bar. It should make about 24 bars that you should keep in the fridge in an airtight container.
Enjoy the yumminess !