Crunchy Bounty Bars - Places & Spaces
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Crunchy Bounty Bars

What happens if you put my 3 favorite ingredients in a giant pot and casted a spell on it? Well you get Crunchy Bounty Bars. Happy, healthy, tropical, chocolate bars that will make you dance in your kitchen in nothing more that your underwear while eating them.

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This all happened on a morning when I was making breakfast. Something with serious super cereal. Because it was raining cats and dogs, I decided to top it all of with some tropical fairy dust; desiccated coconut, roasted buckwheat and chocolate. As if I was on a tropical island. Although it did reminded me of a candy that I really hated. It was super sweet chocolate bar with a humongous amount of sugar and… coconut. Let that be the thing that I really, really hated that stuff when I was a kid. (warning: word vomit) If I could jump in to my time machine I travel back and tell at my mini-me that, coconut, is one of the many things she is gonna love when she gets older. Probably mini-me would raise and eyebrow and tell me to go back to the future.

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These crunchy bounty bars are not only (may I say) utterly delicious, but also packed with healthy fats and fibers from the desiccated coconut. Fibers are need it to aid the bowel and because coconut oil contain medium-chain fatty acids, it is easier for you body to break it down but it also stimulates your body’s metabolism. Instead of being stored as fat it is directly transported towards your liver to be converted into energy. By adding some date syrup to sweeten things up, it automatically adds some extra iron (good for anemia),vitamins, minerals, and dietary fibers aswell as the sweetness. We all know that dates are an excellent energy booster.

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Ok, I have a confession to make.. I added the buckwheat in a small panic attack because I did not have a rack to drip off the excessive chocolate. So, I roasted buckwheat kernels, crushed them, spread them out on a piece of parchment paper and was planning to put the bars face up on the kernels. Till I discovered that you could also use some bamboo skewers.

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Anyway a few notes before you get started. (things that make me totally look blond)

1. DO NOT, I repeat DO NOT, put the frozen coconut bars in the warm chocolate mixture, the warmth will break the oil in the bar. And they will fall a part. Coconut oil has a melting point of +/- 30 degrees.
2. Let the mixture cool down till it the liquid has thicken up, so that it will stay better on the bars.
3. If you use a mold like I did to form the bars, do not put them back in when coated. Leave them on the skewers an pop them in the freezer. Don’t worry, they won’t fall off, if you leave the chocolate to harden a little bit they will stay where ever you leave them. Just do it with a little love.
4. Make enough space in your freezer! If it’s not big enough, buy another one.

Crunchy Bounty Bars
Makes 20 small bars

Filling
1 cup | 150 gr unsweetened desiccated coconut
1/2 cup | 25 gr coconut flakes
1/3 cup | 70 ml melted coconut oil
3 tbs date syrup (If you are a sweet tooth, add another tablespoon)
pinch of salt

Coating
1/3 cup | 70 ml melted cacao butter
3 tbs | 40 ml melted coconut oil
2 tbs date syrup
4 tbs raw cacao powder

Crunch:
1 cup buckwheat kernels (roasted)
2 tbs unsweetened desiccated coconut

Roast the buckwheat kernels on high heat in a skillet till they are slightly turned golden. Set a sight to cool down and give it a good crush. Add the coconut and mix well.

Mix the melted coconut oil with the date syrup. Place coconut in a large bowl and pour the coconut-date mixture over and use a spoon, fork or your hands to combine. If you are a really sweeth tooth, you can add another tablespoon of syrup.

If you have a mold, press the coconut mixture tightly into the forms (I had one with 20 small bars). Put in the freezer for at least 30 minutes to firm up. If you don’t have a fancy mold, line a baking pan (27x18cm) with plastic film. Make sure you have enough to hang over the sides. Press the coconut mixture firmly into place. Wrap the sides of the plastic film that sticks out around the coconut and place the pan for at least 30 min in the freezer to firm. Note: You can also do this a day before hand.

In a glass bowl over a pan of simmering water melt coconut oil and cacao butter. Add the date syrup and whisk to combine. When the mixture is become uniform, remove from the heat and add the cacao. Adjust according to taste. Let it cool down a bit. Find a surface where you can go Jackson Pollock on it. Place a piece of parchment paper underneath your rack (or bamboo skewers).

Grab the bars from the freezer. If you used a mold, pop them out on the surface. If you used a baking tray: unwrap the film and cut into bars of equal size. You can make them as big or small as you want. Make sure the chocolate is cooled down a bit. One by one, place a coconut bar into the chocolate mixture and turn over couple time to make sure that is coated. Put on your rack to drip off the chocolate. Repeat with remaining bars. Once all the bars have been done and the chocolate has firm up a bit, place rack in the freezer for about 15 minutes to let the chocolate completely harden. Remove from freezer and repeat the process, giving each bar with one more coat of chocolate. Return bars to the freezer for another 15 min.

Spread out the roasted buckwheat on a piece of parchment paper. Grab the bars from the freezer. Dip in the bottom of the bars in to the left over chocolate and press the into the buckwheat so that the bottom is covered. Set a side to cool and repeat with the left over bars. Since the bottom is covered you can put them into a baking tray and pop them back into the freezer to firm up completely, for at least one hour.

Then remove bars from the freezer and store in an airtight container. You can keep them in the freezer for up to two months. From experience, they won’t last that long 😉

Enjoy! PS: Before you take a bite, click HERE.

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