Ingredients:
- 1 cup (235ml) light coconut milk
- 5 tbsp maple syrup
- 4 tbsp coconut butter or creamed coconut
- Pinch of salt
- 2 cups (110g) desiccated coconut
- 1 tbsp Arctic Power Berries blueberry powder (or other blueberry powder)
- 200g dark chocolate, melted
Method:
Prepare the Mixture:
- Pour the light coconut milk into a saucepan.
- Add the coconut butter (or creamed coconut), maple syrup, and a pinch of salt.
- Heat the mixture on low heat, stirring continuously, until the coconut butter is fully melted and everything is well combined. Be careful not to boil.
Combine with Coconut and Blueberry Powder:
- Remove the saucepan from the heat.
- Stir in the desiccated coconut and blueberry powder until everything is evenly mixed.
Press into Tin:
- Line a loaf tin with parchment paper for easy removal.
- Transfer the mixture into the loaf tin and press it down firmly using the back of a spoon or a spatula to ensure it's compact and even.
Freeze:
- Place the loaf tin in the freezer and let it chill for 2-3 hours, or until firm.
Slice and Coat with Chocolate:
- Once the mixture is set, remove it from the tin and slice into 12 bars.
- Melt the dark chocolate in a heat-proof bowl. You can use a microwave in 20-30 second intervals or melt it over a pan of simmering water (double boiler method).
- Dip each bar into the melted chocolate, or drizzle the chocolate over the bars, ensuring they are coated evenly.
Set the Chocolate:
- Return the coated bars to the freezer for an additional 30 minutes to allow the chocolate to set.
Enjoy:
- Once the chocolate is firm, your Blueberry Coconut Bars are ready to enjoy!
Storage:
- Fridge: Store the bars in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, keep them in the freezer. Let them sit at room temperature for 15 minutes before serving for the best texture.
Feel free to adjust the sweetness or blueberry powder according to your taste. Enjoy your delicious, homemade treats!
