Are you a bounty hunter? If every Chirtsmas you find yourself pillaging the celebrations box for the very last bounty bars, then this recipe is for you! Delicate, cool coconut, encased in rich chocolate.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Melt the coconut oil and cacao butter in a saucepan, over a low heat.
Blitz the sweetener, collagen, vanilla and coconut in a food processor to combine.
With the blender still running, pour in the melted oil and butter. Taste and adjust sweetness if needed.
Press the mixture evenly into a small container lined with parchment paper. Place in the freezer for 60 minutes.
Remove the coconut slab and slice into 12 bars.
Gently melt the chocolate and pinch of salt in a bowl over simmering water.
Dip the coconut bars into the melted chocolate until fully coated. Set aside on a plate. Repeat until all of the coconut bars have been coated in chocolate. Place in the fridge to set and enjoy as you wish!