I made these a while ago but totally forgot to put the recipe up! Bad Nancy!
These are delish – a great alternative to a traditional “Bounty” bar and FAR healthier! They’re made with raw chocolate so they’re full of antioxidants and the coconut centre is pure coconut, nothing else!
You will need some sort of mould for this – it can be any shape and any size you like! I’ve gone for a rectangular one as I happened to have one in my cupboard but anything will do.
For the chocolate you will need:
1 cup Cacao butter (melted)
1 cup Raw Cocoa powder
1/3 Cup Maple syrup (or other liquid sweetener)
For the filling you will need:
A few tbsp desiccated Coconut (adjust quantity to taste)
Coconut butter – the amount will depend on the size of your chocs so start with a small amount and it’s easy to make more as needed. You need to make sure you use a whole coconut flesh butter, rather than coconut oil. I used the Artisana brand.
Start with the chocolate. Mix the cacao butter, cocoa and maple syrup together and ensure there are no lumps. Pour a small amount in to the mould – remember you are filling this so don’t fill the mould – probably aim for a third of the mould. Save enough to cover the filling later. You will probably find that it settles at the bottom leaving the sides with only a very thing layer. This is ok – just pop it in the fridge for now. After about 5 mins check it and as it’s beginning to solidify just swirl the mould around so the chocolate coats the sides too. Place back in the fridge until set hard (15 mins should do it).
Now prepare the filling. Just melt the coconut butter gently in a warm pan, stirring all the time. Add as much desicated coconut as you want to get the desired texture and then pour in to the chilled moulds. Place back in the fridge immediately until this has set (at least 15 mins)
Cover the top with more of your raw chocolate mix (you may need to re-warm it if it’s started to set). Pop straight back in the fridge until properly set – 30 mins or more.
These are best kept in the fridge until you want to eat them and then remove them and allow them to warm very slightly at room temperature for a few mins before serving. I made my chocolate layers just a little bit thick… but I quite like that! 🙂