Chocolate Coconut Bars
After one of our sugar free workshops, last week the group were inspiredto make small yet significant changes to their diet. The meal that they said they would struggle most with making changes to, was breakfast. Ditching the Coco-Pops, Cornflakes and Weetabix feels like a huge challenge. But it doesn’t have to be.
We can all make up our own sugar free muesli, soaks seeds and make chia pots for the car journey to school. Or whip up an omelette with kale and whizz a morning green juice in the blender. But the reality is that most of us have half an hour to get food into the kids, put uniform on, find last nights homework, have hair and teeth brushed… We are in a haze of morning madness. What are the ready-made sugar free options in the shops? Below is a list of cereals that our kids love and eat most weekday mornings.
1. Organic Porridge Oats ( any brand)
2. Rude Health - Spelt Flakes. Really light and tasty especially with a sprinkling of sultanas and banana slices.
3. Amisa- Crispy Spelt Flakes. We love these, they're crispy and tasty.
4. Doves farm- Gluten free and organic corn flakes ( NOT the Cereal flakes - these have sugar) - They are crunchy; great with added fruit.
5. Biona- Granola Honey and Hazelnut
6. Sharpham Park - Spelt Muesli
7. Rude Health - The Ultimate Muesli. Jam-packed with goodness, yum!!
Today's recipe delights everyone! Perfect for this unexpected week of sunshine.
12 tbsp cacao powder
3 tbsp maple syrup
2/3 drops of vanilla essence
200g cocoa butter ( You can use coconut oil but then use 100g and keep tasting it to check it is sweet enough)
Inside the Bounty bars
200g of creamed coconut (Biona has a great one)
85g coconut oil
150g sugar free desiccated coconut
Pinch of salt
1 tsp vanilla essence
3 tbsp raw honey
6 tbsp coconut oil
Mix the softened creamed coconut, coconut oil, honey and vanilla and salt in a bowl. When all mixed together add the desiccated coconut and then pour the gloopy, doughy mixture into a lined baking tray with a high edge. Flatten with a palate knife and let it harden in the fridge for 30 minutes. Take the coconut mix out of the fridge and cut up into bounty sized pieces and place on a lined baking tray and pop into the freezer.
Now you can make your chocolate sauce. Place the cocoa butter in aglass bowl in a small panwith a couple of inches ofhotwaterin and let it melt. Once melted add all the other chocolate sauce ingredients into the bowl and stir again over the hot water for another 5 to 10 minutes.
Remove your bars from the freezer and dip them one by one into the delicious chocolate. I used little sweet corn skewers to hold them up whilst dipping. Place into the fridge to set for another hour. Demolish!