Unicorn Bounty Bars
Ingredients:
- 235 ml coconut milk (from a can)
- 5 tbsp maple syrup
- 4 tbsp coconut butter
- 130g desiccated coconut
- A pinch of sea salt
- 1 tsp Rawnice Pink Pitaya Powder
- 1⁄2 tsp Rawnice Blue Spirulina Powder
- 1⁄2 tsp Rawnice Dunaliella Salina Powder
- 200 g dark chocolate
- *Optional: white chocolate
Directions:
- Add coconut milk, maple syrup and coconut butter into a small pot over medium heat. Mix gently until all the ingredients are combined and the coconut butter has melted. Turn off the heat and fold in the desiccated coconut.
- Divide mixture between 3 small bowls. To each bowl add a different coloring
powder.
- Add colored batter into a 20 cm square pan (covered with parchment paper). Mix gently to create swirls. Put the pan into the freezer for at least 2 hours.
- Melt the chocolate. Take the pan out of the
freezer and slice the bars.
- Cover each of the bars in chocolate (you can also drizzle some white chocolate on top at this point) and put them back in the freezer for another 20-30 minutes.
- Take the bars out of the freezer 15 minutes before serving.
This recipe was created by:
@andreeasbreakfast
Andreea a.k.a the breakfast queen, is a 20-something teacher, wifey and mama from Romania. You can’t have missed her fantastic pancake stacks as they’re posted EVERYWHERE.