I love chocolate!!
There I said it, and you know what else I love... coconut. And when you put them together it equals a binge eating scenario of Bounty bars.
I know, I know some of you might be saying eww yuck Shenae, but bounty bars are my life; I love them!
These are not the healthiest of chocolate bars as they are full of artificial sugars and preservatives so when I came across this clean recipe from "A Modern Way To Cook” the heavens opened up above me and sang 'Halelula'.
The recipie is so easy to follow and most thing you could easiely find in a modern day kitchen cudboard. Just throw it all into a food processor and cover it with chocolate and Bobs your uncle, it's that simple and they taste freak'n AMAZING!!
You will need:
200g of Almonds.
Two tablespoons of melted coconut oil.
Three tablespoons of runny honey or agave syrup.
The seeds from one vanilla pod or one teaspoon or vanilla extract.
150g of unsweetened desiccated coconut.
200g of dark chocolate.
Let’s do this:
Step one: Pop your kettle on to boil whilst gathering your ingredients.Then line a baking tray with parchment paper and place to the side.
Step two: Put your almonds into your food processor and blitz for around 5 minutes until they begin to turn into a soft butter. Add the honey, coconut oil, vanilla, a pinch of salt and then blitz again to combine. Finally add the desiccated coconut and blitz again until you have a rough dough.
Step three: Tip the dough into your lined baking tray and use use slightly wet, clean hands to mould into an even square.
Step four: Once you have your neat square, pop the tray into the freezer for around five mins.
Step five: Whilst your dough is setting, break your chocolate into a bowl that will comfortably sit on top of a small pan. Place the pan on the hob and add a couple of centimetres of boiling water and heat to a gentle simmer. Then place the bowl on top of the pan and let the chocolate melt away! Just make sure that the bowl doesn’t touch the simmering water.
Step six: Take your lovely almond mixture out of the freezer and cut it into 24 bars (I must have made mine super big as I only managed to make half of this amount!), then pop the bars back into the freezer
Step seven: Once the chocolate has melted, take it off of the heat and allow it to cool. This is super important as the chocolate needs to thicken, so just stir it occasionally until you feel its ready to coat the bars.
Step eight: Line a second tray with parchment paper and take the bars out of the freezer. Now for the fun part, let’s start dipping! Using two forks dips your bars into the chocolate, making sure every edge is covered, and then them place on the tray! Once you’ve coated every bar pop them in the fridge to set.
Step nine: Store them in a sealed container for up to a month. Or eat them all in one go which is what I'll probably be doing.
