We enjoyed the nourishment of Chocolate Bounty Bars at morning tea time which, contrary to what the name might suggest, were packed with powerful antioxidants from the chocolate. The dates provided a good source of iron, nuts for protein, vitamin E and healthy saturated fats for good heart health and zinc to boost the immune system. Eaten with gusto and guilt free!
90 g macadamia nuts
100g shredded coconut
4-6 medjool dates (I used only 4 as I don’t like things too sweet)
1 teaspoon vanilla bean paste (I used pure vanilla essence)
1/4 cup coconut milk
200g dark chocolate
Place all except the chocolate into blender and blend until combined adding a little more coconut milk if too dry.
Shape into little bars and place on tray lined with baking paper into fridge to firm up.
Melt chocolate in double boiler and dip each bar to coat using a fork so you can let the excess chocolate drain off. Place on tray, sprinkle with extra coconut if you like and place back in fridge to set.
Delicious and won’t last long!!
Print friendly version: Chocolate Bounty Bars
Recipe from Lisa Guy and found in Wellbeing Eat Well Magazine