So here's a special treat from Baby Duka to you. This bootlegged Bounty bar - vegan, raw and really simple to make. Makes everyone in the office happy ☄🍫🌴
🔸1 cup of desiccated coconut
🔸1/4 cup coconut oil
🔸3 soft dates or 1 tbs syrup
🔸1/3 cup coconut flower
The Deluxe version: put the desiccated coconut in a food processor. Process until the coconut is like butter (basically turning it into coconut butter). Then fill in the rest of the ingredients in and mix with a fork.
The Street version: mash it all together with a fork in a bowl. Keep going till its smooth.
Put in container and put in freezer for 10 minutes while you prep the coating:
🔸4 tbs cocoa butter or 4 tbs coconut oil
🔸3 tbs cocoa powder
🔸1 tbs syrup (can do without)
Warm a pan until it's warm then turn off. Pour oil or cocoa butter in pan so it turns into liquid. Pour in bowl and slowly mix w cocoa powder.
Finish: Dip filling in coating using two forks. Put in fridge for 10 minutes. Give them a 2nd layer and 10 more minutes in fridge 👌
Oh hey coconut lovers this ones for you! 🌴 Your favourite bounty bar with a caramel twist 🙌 The website is now live so get ready for nutritious recipes at your fingertips + a health & wellbeing blog ⚡️ Recipe in bio above, this recipe was inspired by the amazing @blissfulbasil check her out #bountybar#raw#refinedsugar
Avete una mezz'oretta libera? Allora dovete preparare i #bounty fatti in casa 👉 mangiapositivo.com/recipe/bounty-fatti-in-casa-light
Solo 3 ingredienti, li potete conservare il freezer e usare all'occorrenza! #mangiapositivo
After 25 years of label reading, checking, asking, preparing, medication taking, explaining and fearing I've officially been cleared of my nut allergies. Now for a quarter century of catch up eating, starting with a #Hapi#BountyBar Slice. And after all this time, turns out I don't even like the taste of peanuts.
Bounty bar bites. Mix 50g dessicated coconut with 15g maple syrup, 10g melted coconut oil and a pinch of salt. Portion using moulds or ice cube trays. Turn out, freeze for 10 mins. Enrobe in melted dark chocolate and you're done. #vegan#bountybar#bites#homemade#YUMMM
The recipe for these 💖RASPBERRY BOUNTY BARS💖 is now up on my YouTube channel (direct link in bio) Make sure you subscribe to my YouTube channel for many more vegan and gluten-free recipes - your continuous support means so much to me 🙂😘❤️ Have a lovely night 🌙✨💖
Lunedì, nuova #ricetta . Ho provato anche io i #bounty fatti in casa, una versione molto più sana e semplicissima da preparare. Solo 3 ingredienti 😍
Qui trovate il procedimento, tante curiosità e i consigli della Nutrizionista @gheo_food 👉 mangiapositivo.com/recipe/bounty-fatti-in-casa-light
Happy Sunday everyone 😃💜 hope you're having a lovely day so far 🌸✨ I just wanted to share with you a shot of a recipe video I'm editing right now for these 💕RASPBERRY BOUNTY BARS💕
I know a lot of you loved my Blueberry Bounty Bars so I wanted to shoot a video with a slight variation using fresh raspberries instead 😋💖 The recipe will be on my blog and YouTube channel tomorrow so make sure you ❤️SUBSCRIBE❤️ to my YouTube channel so you don't miss it! Click the link in my profile to head over to my YouTube channel (and why not watch a few videos while you're these 😉💕) Who's excited for this recipe??? 😍😍 Lots of love and hugs to you all 😘😘 Nadia xx
✨ BLOG - http://nadia.link ✨
✨ YOUTUBE - http://nadia.link/yt ✨
Raw Vegan Bounty Bars Bars:
3 cups shredded unsweetened coconut (225 g/ 8 oz)
¼ cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
½ tsp vanilla powder or 1 tbsp unsweetened vanilla extract
1 cup coconut cream (240 g/ 8.5 oz) - you can make your own
¼ cup extra virgin coconut oil (55 g/ 1.9 oz)
5 oz 85-90% vegan dark chocolate (140 g)
1 ½ oz cocoa butter or coconut oil (42 g) If you don't have powdered Erythritol, place some granulated Erythritol in a food processor or a coffee grinder and pulse for a few seconds. Toast the coconut in the oven at 350 F/ 175 C for 5-6 minutes. Remove from the oven and let it cool down for 10 minutes. Mix the toasted coconut, Erythritol, vanilla, coconut cream and coconut oil. If the mixture is too sticky, place it in the fridge for 10-15 minutes before forming the bars. Using your hands, create 12 bars and place on a tray lined with baking mat or parchment paper. Place in the fridge for 30-60 minutes. Meanwhile, melt the dark chocolate and cacao butter in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, mix well and turn off the heat. Set aside to cool down before using it for coating. Use a wooden stick to hold the coconut bars so you can coat in dark chocolate mixture from all sides. Place on a tray lined with baking mat or parchment paper. Drizzle any remaining chocolate on top. Place in the fridge for 30-60 minutes before serving. Keep refrigerated, especially if you use coconut oil instead of cocoa butter (coconut oil melts at room temperature). Enjoy !
Un'anteprima della ricetta che troverete lunedì su mangiapositivo.com: #Bounty fatti in casa!
Una versione leggera, fresca e preparata con 2 ingredienti oltre il cocco-cocco-bello! Super buoni 😍 #mangiapositivo
Heading to one of our favourite cities, Edinburgh, tomorrow. So we are making sure we have lots of healthy snacks to keep us going🏃🏼. These tasty treats are made with the coconut pulp left over from making coconut milk, coconut oil, lemon juice, lemon zest, raw honey and some cinnamon. The topping is 85% chocolate melted with coconut oil and poured on top. Leave in the fridge to set. Excited for our trip!!