(vegan, raw, gluten free)
These bites are by far one of the best sweet treat I have ever made! They are such an amazing crowd pleaser too! Nobody will ever believe they are completely vegan, raw and gluten free! I love the combination of flavours between the coconut and the chocolate and the tart freshness of the Lingonberry powder.
Makes about 10-12 slices
4 tablespoons of raw cacao powder
3 tablespoons of almond butter
2 tablespoons of of maple syrup
1 tablespoon of melted coconut oil
For the middle layer:
2 cups of shredded coconut
4 tablespoons of coconut milk (the one from the can)
2 tablespoons of melted coconut oil
4 tablespoons of Lingonberry Powder
3 tablespoons of maple syrup
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 and maple syrup. 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, Lingonberry powder, maple syrup and coconut oil into a food processor and blitz for a good minute until you have a creamy and smooth paste.
Remove the tin from the freezer. With the back of a spoon spread the pink 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 pour the melted chocolate on the top. Spread across with a spatula or the back of a spoon.
Place the tin back in the fridge and wait until the chocolate has harden up.
Remove from the fridge 10 minutes before serving. Slice it into squares and enjoy!
♥ Pretty in Pink Chocolate Bounty Bites post & recipe are by Elisa from @happyskinkitchen ♥
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