Ingredients (8-12 pieces):
125 g coconut flakes
1/2 can coconut milk (high coconut content, 60%+) solids - chilled in the refrigerator for 12 hours,
the cream and liquid will separate, so the cream can be carefully spooned out from the top of the can
1/4 tsp. Organic Spirulina Powder
2-4 Tbsp. Agave syrup (to taste)
1 Pinch of salt
For chocolate coating:
100 g dark chocolate
20 g coconut oil
Preparation:
1. Place all ingredients in a food processor and blend until smooth.
into a mass.
2. Put it in the fridge for 30 minutes so that it is easy to shape, then make it into approx. 2x5 cm-
and bars and press them on a baking sheet lined with baking paper to form a “Bounty” shape.
3. Put the shaped bases back in the refrigerator for 2-3 hours or in the freezer for 30 minutes to set.
solidify.
4. Melt the coating ingredients in the microwave or on the stove and stir in the coconut
bars into the chocolate using a fork.
5. Place them on a cooling rack to drain, then place them in the refrigerator with the rack for another 10 minutes.
minutes to allow the chocolate to set. You can now enjoy it.
