Lime-Infused Bounty Bars
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20 small bars
 
Ingredients
  • 1 can full fat coconut milk
  • 3 tbsp coconut oil
  • 1-2 tbsp sweetener (I used ½ maple and ½ agave)
  • a big pinch of sea salt
  • fresh lime zest (I wish I had used more, so decided to add a bit on top)
  • 2-3 tsps fresh lime juice
  • 1-1/2 cups dried coconut, plus extra for sprinkling afterwards
  • 200 grams or 1 bar dark chocolate (at least 70%)
Instructions
  1. Place the coconut milk in the refrigerator overnight.
  2. Remove the next day and scoop out JUST the coconut cream, NOT the coconut water.
  3. Add the coconut cream to a saucepan over medium heat with coconut oil, sweetener of your choosing, salt, lime zest and lime juice. Melt together and adjust seasoning.
  4. Add to a bowl with dried coconut and mix. It needs to be creamy and hold its shape.
  5. Add to a parchment-lined cooking sheet and place in the refrigerator for a couple of hours. Remove and cut and form into small bars.
  6. Melt dark chocolate over a double-broiler and then coat the bars with chocolate.
  7. Sprinkle with dried coconut and some extra lime zest!
  8. Place back into the freezer and remove a few minutes before serving.
Recipe by Gold&Thyme at https://www.goldandthyme.com/lime-infused-bounty-bars/