Coconut and Chocolate Paradise Bars

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Paradise Bars

These are the ultimate chocolate-dipped treat. This recipe is my twist on the well-known chocolate bar: all the ingredients are wholesome, raw, full of nutrients and so much better for you! What’s not to love?

Nurturing Nutritional highlights

Free From

GLUTEN-FREE (GF), DAIRY-FREE (DF), NUT-FREE (NF), VEGETARIAN* (V), VEGAN* (VV).

Coconut – contains lauric acid and capric acid which are anti-viral, anti-bacterial, anti-parasitic & anti-fungal. Also supports heart health in its raw form; coconut and their oils do not deserve their outdated reputation as a bad fat (beware hydrogenated versions of any oils are proven to contribute to hearth disease). Coconut’s medium-chain fatty acids are easily used as an energy source rather than stored as body fat which may help speed up metabolism and may promote weight loss.

Raw honey – this retains all of the healthful benefits of honey as it has not been pasteurised, filtered or clarified like commercial honey has. Benefits of raw honey include increased anti-oxidant effects, energy, wound healing, and it is believed to have anti-cancer properties.

Chocolate – rich in flavonoid antioxidants helpful for a healthy heart, reducing blood clotting and managing cholesterol levels. Cacao in chocolate contains substances that yield feelings of love and euphoria – hence why many people feel better after eating chocolate!

Makes 24 bars

Ingredients

  • 300g desiccated coconut
  • 6 tbsp coconut oil (optional)
  • 3 tbsp raw honey
  • 11⁄2 tsp vanilla extract
  • a pinch of sea salt
  • Dark chocolate from my recipe
  1. Line a 20 cm square tin with baking parchment.
  2. Place 200g of the dedicated coconut in a blender (or Vitamix) and reduce to a paste.  Add the raw honey, vanilla, salt and 2–4 tablespoons water if you like a softer centre.
  3. Mix in the coconut oil (if using) and the rest of the desiccated coconut evenly to create a doughy consistency.
  4. Pour the dough into the prepared tin. Press the mixture down with the back of a spoon to make it level and set in the fridge for 15 minutes until hard.
  5. Turn the tin of coconut mixture out onto a chopping board and slice into 6 horizontal slices by 4 vertical. 7 Place them onto a baking tray lined with baking parchment and keep in the freezer while you prep the chocolate.
  6. Make the chocolate according to my recipe here. The chocolate will be to runny when you first make it so let it cool to room temperature without it hardening to give a thicker coating to the paradise bars – stir occasionally.
  7. Dip the squares into the chocolate and cover all over. Place back on the baking paper and pop in the freezer to harden
  8. Eat from the fridge or store in a cool picnic box

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