I had been dying to make these the whole of february, now the no sugar thing is over I can finally indulge in the joy that is chocolate, but let's just say these were more of an indulgence for my mum because these were wolfed down in less than 24 hours. I've been told these are better than the real thing so be prepared to have your socks blown off.
Modified from Heathers french press
Ingredients
85g/ 1 cup of dessicated coconut
55g/ 1/6 cup of honey/agave syrup
15g/ 1 tbsp coconut oil
about 115g/ 3/4 cup of chopped dark chocolate
Melt the coconut oil then add the oil, honey and dessicated
coconut to the food processor and pulse until well combined.
Shape the mixture into balls and freeze for 10-30 minutes
Melt the chocolate and coat the coconut balls then refrigerate to
harden.
Makes 9-12
Makes 9-12
Cooking requires time and attention to detail, but with a busy schedule and being one of the greatest OTHM assignment helper, that is not feasible to do every day. But, I find this recipe to be incredibly beneficial, as it can satisfy my want for bounty mound bars and is done in only five minutes.
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