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
Place the coconut milk in the refrigerator overnight.
Remove the next day and scoop out JUST the coconut cream, NOT the coconut water.
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.
Add to a bowl with dried coconut and mix. It needs to be creamy and hold its shape.
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.
Melt dark chocolate over a double-broiler and then coat the bars with chocolate.
Sprinkle with dried coconut and some extra lime zest!
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/