Bounty Bars
Line an 8x8 inches pan with parchment paper and set aside.
- Cook50 min
- Total50 min
- Serves8
- LevelIntermediate
Ingredients
- 2 cups unsweetened flaked coconut
- ½ cup natural coconut yoghurt
- 2 tbsp. sweetener substitute
- 1 tsp. vanilla essence
- 3oz (85g) sugar-free chocolate chips
- 8 whole almonds
Preparation
- Line an 8x8 inches pan with parchment paper and set aside.
- Pour water in a large pot and bring it to a boil, reduce the heat and top the pot with.
- A metal bowl, make sure the water does not touch the bowl.
- Add the chocolate chips to the metal bowl, once the half of the chocolate.
- Is about to melt, remove from the heat, and stir until completely melted.
- Put the coconut, coconut yoghurt, sweetener, and vanilla into a food processor, process into a chunky paste.
- Scoop out some mixture, place on whole almond in the middle and shape the mixture into 8 rectangle bars and place onto the prepared lined parchment baking tray.
- Cover the baking tray and place in the refrigerate about 2-3 hours or overnight to firm.
- Place the bars, one at a time into the melted chocolate, with the help of a form coat the bars evenly.
- Lift out the bars from the melted chocolate, gently tap on the bowl to drain off the excess chocolate.
- Place onto the baking sheet and refrigerate for 1-2 hours until set, enjoy!
