Hooray! A Healthy Bounty Bar recipe that is dense, coco-nutty and without the sweet stuff. I reckon these will be a hit in the office or as a weekend treat for the family. These bounty bars have a little secret in them; I find it quite successful and completely out of the ordinary. I've tried black beans in Brownies (recipe is in my cookbook), avocado in a mousse, beetroot in a cake and zucchini in a bread. Weird, but delicious! This time we are trying out mashed potatoes in Bounty bars. Please try it, it's magnificent!
- Coconut filling
- 3 Tbsp mashed potatoes
- 3 Tbsp rice syrup or maple syrup
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 2 Tbsp coconut oil or butter
- 3 Tbsp coconut cream
- 250 g dark chocolate, I used 85% but 70% will do just fine
- Or, make your own chocolate coating:
- 5 Tbsp organic coconut oil
- 3 Tbsp raw cacao powder
- 2 Tbsp coconut nectar or maple syrup
- pinch of salt
- Or, try with cacao butter:
- 1/4 cup melted coconut oil
- 2 Tbsp melted cacao butter
- 1/3 cup raw cacao powder
- 1/4 cup coconut nectar or raw honey
- a couple pinches of salt, to taste
Inspiration from Vanelja.
Peel and cut the potatoes. Cook until done and transfer three tablespoons of mashed potatoes in a bowl. Add vanilla extract and sweetener. Stir in the coconut and the melted coconut oil. The dough should be so thick that it may be lurking ball. If necessary, add grated coconut. Shape the dough into small bars on a dish. Put in the freezer while you make the chocolate.
Melt the chocolate or cocoa butter and/or coconut oil in a warm water bath. Add cocoa powder, sweetener and salt. Stir. Taste it; add more sweetness if desired.
Take the bars from the freezer and dip them in chocolate. Store in a refrigerator until served.
This post is also available in: Sl