Have you ever made coconut chocolate bars by yourself? Did you know that you can easily prepare them in raw food quality?
We’re happy to present here this very tasty raw treat.
RAW COCONUT CHOCOLATE BARS
for about 30 pieces
- 4 cups shredded coconut
- 1 heaping tablespoon rice syrup
- 1 tablespoon erythritol
- 3 tablesoons coconut oil
- 2oz melted cocoa butter
- 2 tablespoons almond butter
- 2 tablespoons cocoa powder (raw food quality)
- 2 tablespoons sweetener (coconut blossom or date syrup)
- Finely grind shredded coconut in a blender until a smooth paste forms.
- Melt coconut oil in a water bath and mix with rice syrup and coconut paste.
- Line a rectangular mold (about 6×9 inch) with parchment paper, pour coconut mixture into the mold and press it down well with your fingers or a small roller.
- Cool for 1 hour, lift out of the mold by the paper and cut into rectangular bars.
- Melt the cocoa butter in a water bath.
- Put all ingredients in a bowl and mix with a whisk or hand mixer.
- Slowly dip bars in the chocolate glaze and place on a grid or rack.
Of course, you can sweeten these bars with any sweetener of your choice.
Which sweetener is the best?
Honey (not vegan) consists of one molecule of glucose and one molecule of fructose, just like table sugar, but it also contains many minerals, vitamins and amino acids. When buying, make sure that the honey has not been heated.
Rice syrup is obtained from whole rice grains or rice flour and contains no fructose. Instead, it’s a special form of glucose that must first be converted by the body and thus causes the blood sugar level to rise more slowly than “normal” glucose. Rice syrup still contains some minerals such as potassium, iron and magnesium and tastes slightly malty-nutty. Its sweetening power is only half that of household sugar.
Dried fruits such as dates, raisins or figs provide a natural fruity sweetness, but with a specific taste of their own. Dates are the most neutral in taste. Soaked in a little water and then mixed, you can make a delicious date paste. The great thing is that dried fruits have an alkaline effect! Unfortunately, they’re not ideal for the coconut paste of these Bounty bars, as they should remain white.
Maple syrup, the thickened sap of the maple tree, is only slightly processed. It has a strong flavor of its own, so it’s not our first choice for these bars.
Coconut blossom sugar, like table sugar, consists of sucrose (composed of one part glucose and one part fructose). It’s made from the nectar of the coconut palm. It brings lots of nutrients and has a low glycemic index, but unfortunately, if you care about keeping the coconut filling white, not optimal for these Bounties.
Agave syrup is mostly fructose. Fructose has little effect on the glycemic index, but it goes straight to the liver through the blood and is converted to fat there.
Erythritol is a sugar alcohol consisting of four carbon atoms with a 70% sweetening power compared to that of sugar, but without the alcohol effect.
Depending on taste preference, we alternate for each recipe. We’ve pretty much said goodbye to agave syrup, as too much fructose is very stressful for the liver and can therefore be responsible for poor liver values and joint pain.
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