Coconut Bird Bars

If you’re giving sugar the swerve, these coconut bars will help you on your way. Naturally sweet in flavour, coconut is packed with nutritionally dense, super food acids. High in fat, a little goes a long way and a small serving is often enough to curb those cravings.

Happily simple to prepare, I always have a stash in my fridge which is raided regularly by my husband and kids alike. When I hit on a healthy formula that everyone enjoys, I know that I’ve a winner on my hands.

Gluten free, added sugar free, vegan, nut free.

Source

250g coconut oil, melted

500g desiccated coconut, toasted until golden

125g dark chocolate, I use 75% cocoa solids

40g cocoa nibs

Sea salt to taste

Lined tray bake tin

Action

Pour the melted chocolate into your lined tin and distribute evenly. This will form the base of your bar. Scatter with cocoa nibs for texture and crunch. Set to one side.

Combine the desiccated coconut with the melted coconut oil and a good pinch of salt. Give a thorough stir through to ensure all the coconut is evenly coated with oil, much as you would if making flapjack.

At this stage, you might add grated lime zest, fresh cherries or a teaspoon of vanilla paste – coconut is a deliciously versatile flavour to play around with – make the formula yours.

Tip the soft, coconut rubble onto the chocolate base and carefully even out for a level surface and edges.

Set for at least two hours in the fridge and once the bar is firm, cut into portions. As the bars can soften at room temperature, store and serve fridge cold.


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