Chocolate covered bounty bar anyone? A great sweet treat to make with the kids especially over the summer break. Just be sure to keep them in the fridge – I doubt they will last longer than 5 minutes on the counter in this heat (unless they’re all devoured that is!)
Ingredients:
– 100g desiccated coconut
– 1 can tinned coconut milk (discard the water, only use the cream – I use the one by @natcofoods as it contains 80% coconut)
– 3 tablespoons maple syrup
– 100g dark chocolate, melted
Method:
– Blitz the desiccated coconut, coconut cream, and maple syrup in a food processor
– Once all the mixture starts coming together roll into 2 inch long shapes
– Chill in the fridge for 15 mins
– Remove from fridge and dip in chocolate, place on a wire rack (you may want to put it on a baking tray to catch any excess chocolate)
– Chill until hard in the fridge for about 20 mins or so
– Store in an airtight container in the fridge for up to 1 week … A N D E N J O Y ! ! !
Shumailla Creates 