Move over bounty bars, there’s a new healthy coconut bar in town! This little beauty of a recipe comes from nutritional therapist Christine Bailey. It’s no bake, and one of the few recipes that doesn’t need a food processor, so if you haven’t got one then this recipe is for you! Prepped and ready to eat in under an hour. I’ve tweaked the recipe slightly, switching dark choc for a raw chocolate mixture of my own- just to make them extra healthy 😉 It’s went down a treat with the family so give it a go for yourself – Perfect with a cuppa!
For the coconut filling
2 cups Dessicated Coconut
2 scoops Vanilla protein powder
100g Coconut Yoghurt
1 tsp Vanilla Extract
80g Coconut Oil, melted
For the raw chocolate
100g Coconut Oil
60g Cacao Powder
2 tsp Vanilla Powder
4 tbsp Maple Syrup (50ml)
- In a mixing bowl, combine the coconut filling ingredients (Dessicated coconut, vanilla protein powder, yoghurt, vanilla extract and melted coconut oil)
- Line a brownie tin with cling film or baking parchment . Press mixture into tin and place in the freezer to set for approximately 30 mins.
- In the meantime make the raw chocolate. Melt the coconut oil in a bain marie. Once melted add all the other ingredients and stir until you have a nice smooth chocolate.
- Remove coconut mixture from the freezer and chop into small bars. Dip bars into chocolate mixture then place onto a cooling rack to set. Store bar in a tupperware box in the fridge for up to one week.