Process:
All ingredients, except for dyes and chocolate, mix in a bowl until combined – best to knead the mass with your hands.
Divide the coconut mass into three parts – add one of the three dyes to each. On the entire baking sheet lined with baking paper, alternate the different colors of the paste until a rainbow mosaic is formed. Level the top with a spoon, cover the baking tray with cling film and put in the freezer for 1 hour.
After this time, remove the baking tray and divide the mass into about 20 bars with a knife. Prepare the topping. Melt the chocolate in a water bath or in a microwave oven. Place the bars on a baking tray (secure the bottom under the grill with baking paper) and pour melted chocolate on the top of the bars.
Put the bars on baking paper and put them in the fridge for a moment. If the chocolate has curdled, remove the bars and sprinkle them again with the chocolate on the other side (the bottom side) and cool them again in the refrigerator. If you want, you can add chocolate to your Bounty at the end, creating chocolate patterns.
Ingredients:
Servings: Square Slices – approx. 20 large bars
400 ml coconut cream.
350 g of coconut flakes.
8 tablespoons of unsweetened coconut paste , but you can also grind 200 g coconut flakes into a paste in a blender).
6 tablespoons of maple syrup.
Superfoods from @theorganiclabs: Pink Pitaya, Blue Spirulina, Purple Potato..
for the topping: 200 g of melted dark chocolate.
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