If you are a fan of bounty bars you will definitely love these. I decided to add a fudgy chocolate bottom layer because you can’t ever have too much chocolate right? If you want to make even more indulgent you can also add extra melted chocolate in the base. I love adding some buckwheat groats for an extra crunch but feel free to leave them out.
For the bottom layer:
4,5 dl (2 cups) of ground almonds
3 tablespoons of almond butter
1 tablespoon of melted coconut oil
5 tablespoon of maple syrup
2 tablespoons of buckwheat groats – optional but add a lovely crunch
Optional, to make it extra chocolately: add to the base 30-40gr of Goodio Coconut chocolate- melted
For the middle layer:
4,5 dl (2 cups) of shredded coconut
1 can of full fat coconut milk chilled in the fridge overnight (please don’t skip this part)
2 tablespoons of melted coconut oil
3 tablespoons of maple syrup
For the coating:
100 g of melted Goodio coconut chocolate
Line a brownies tin with some parchment paper.
Make the first layer: in a bowl mix together the ground almonds, almond butter, coconut oil, raw cacao powder, maple syrup, melted chocolate and buckwheat groats (if using). Mix all the ingredients together until you have a smooth mixture. Spread the chocolate mixture into the brownies tin and press it down with your hands. Place the tin in the freezer while you are making the other layers.
To make the coconut layer place the shredded coconut, coconut milk, maple syrup and coconut oil into a food processor and blitz for a good minute until you have a creamy and smooth paste. Make sure to use only the thick part of the coconut milk which should be at the top of the tin. Don’t use the watery part, you can use that for curries and smoothies.
Remove the base from the freezer. With the back of a spoon spread the coconut mixture on top of the chocolate layer. Place it back in the freezer for at least 1 hour to firm up.
For the final chocolate layer: Heat a pan full of water on a medium heat. Cover it with a ceramic or glass bowl. Place the chocolate in the bowl and let it melt gently.
Remove the tin from the freezer and cut it into slices. Dip the bites into the melted chocolate. Place them on a baking sheet to set. To speed up the process you can also place the bars in the fridge or freezer. Enjoy!
Store any leftovers in an airtight container in the fridge or freezer for few weeks.
Recipe by Elisa Rossi