Sometimes you just want something sweet that isn’t going to set off an IBS attack!
These bars are the perfect example of something really tasty, enjoyable, filling and nutritious. Once made they can go in the freezer, leaving one out for when you need it. They can keep in the fridge for up to a week, if you don’t get there first!
Coconut has an incredibly high mineral content which is great for soothing inflammation. So these bars can be enjoyed not only guilt free, but also knowing you are putting something good inside your gut which will effectively help to soothe your gut and keep you feeling incredibly satisfied at the same time, Win win!
| Prep Time | 25 minutes |
| Passive Time | 5 hours |
| Servings |
8 bars
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Ingredients
- 250 grams Desiccated coconut
- 1/2 tin Coconut Cream use the fatty part of a tin of coconut milk so don't shake it!
- 1 tbsp coconut oil melted
- 3 tbsp Maple Syrup
- 1 large bar Vegan Chocolate Or 75% Dark Chocolate
Ingredients
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Instructions
- Whiz the Desiccated Coconut, Coconut Oil, Coconut Cream and maple syrup together in a food processor. Scoop this into a mixing bowl with a soft spatula.
- Prepare a baking try with baking paper for step 2. Now comes the fun part! It's time to shape the bars into fat little sausage shapes and pat them into place. This can be a bit fiddly but it is worth persevering with in order to get the bars the same shape and size.
- Once you are happy with your coconut bars, place them in the freezer to firm up for at least 4 hours. I left mine overnight.
- Once frozen, melt the chocolate in a glass bowl over a saucepan. I pop my glass bowl in a sieve over a bowl of boiling water.
- Once your choice of chocolate is melted. dunk each bar making sure to coat all sides and then leave to cool on a fresh piece of baking paper, on a tray that will fit in your fridge.
- With all the bars coated in chocolate, refrigerate these for at least an hour before consuming. I chose to freeze all but one of mine, so that I didn't eat them all at once!
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