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Delicious Bounty Bars with Cashew-butter
Coconut Bounty Bars just take 30 minutes to make and taste delicious.You can use freeze-dried raspberries, blueberries or other flavors to combine with. Put it in the fridge or freezer if you want it as icecream.
Prep Time 30 minutes
Servings
pieces
Ingredients
BOUNTY BARS
BOUNTY BAR
Prep Time 30 minutes
Servings
pieces
Ingredients
BOUNTY BARS
BOUNTY BAR
Instructions
HOW TO DO
  1. In a food processor add coconut flour, freeze-dried raspberries, coconut milk ( only use the creamy part) and agave syrup. Mix until combined, scraping down the mixture with a spatula if necessary.
  2. Shape the mixture into approx. 10 bars and arrange them on a baking tray covered with parchment. Set in the freezer for 10-15 min. Take a spoon and arrange some of them with cashew butter on top, and back in the freezer for 5 minutes. Use 10 wooden sticks to put in each bar.
  3. In the meantime melt the chocolate in a bowl over a pan filled with simmering water. Once melted allow to slightly cool. Dip evenly each bounty into melted chocolate or use a spoon and arrange on a cooling rack. Make sure you put some parchment paper beneath the rack to catch the chocolate in excess. decorate each bar with either freeze dried raspberries, salt, coconut flakes or licorice powder.
  4. Allow your bounty bars to set before serve. I stored it for 15 minutes in the freezer. Store in the fridge for up to 5 days.
SÅDAN GØR DU
  1. Hæld kokosmel, frysetørret hindbær, kokosmel ( brug kun det cremede fra dåsen) og agave sirup op i en foodprocessor. Miks det hele til det er godt kombineret, skrab siderne ned med en spatel.
  2. Form dejen til ca. 10 bar, og arranger dem på en bageplade beklædt med bagepapir. Put dem i fryseren i ca. 10-15 minutter. Arranger med en ske cashewsmør på toppen af nogen af barerne. og sæt dem tilbage i fryseren i 5 minutter. Brug 10 træpinde og sæt i hver bar.
  3. I mellemtiden smeltes chokoladen i en skål, i et vandbad af kogende vand. Når det er smeltet lad det køle lidt af. Dyp hver bounty i den smeltede chokolade eller brug en ske og arranger dem på et køleelement, beklædt med pergamentpapir.
  4. Lad Bounty barerne sætte sig inden du serverer dem. Jeg opbevarede dem i fryseren i 15 minutter. De kan holde sig i op til 5 dage i køleskabet.
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