Mmmm, coconuts! Transport yourself to a tropical island with this delicious slice! Just the whiff of coconuts makes me feel relaxed, like I'm heading to the pool bar and being waited on hand and foot.... meanwhile, back here in The Real World, I have Bountiful Bars to help me when I'm in need of an afternoon buzz or a pick me up....or simply a tropical island fantasy! Coconuts are an incredibly versatile ingredient, in fact this slice uses them in no less than FIVE ways! Fortunately, they are also very good for us and more research about the health benefits of coconuts is coming out weekly. Coconuts contain Medium Chain Triglycerides which are far easier for your liver to metabolise and as such, uses it preferentially as fuel. Coconuts are also featuring in some interesting new research around Alzheimers.
I lather the oil on after a shower; it's a wonderful moisturiser and I also add fresh coconut to smoothies to keep me satiated for hours!
Makes one large slice.
1 Cup Buckwheaties
1 Cup Almonds
3 TBSP Cacao Powder
@20 Medjool Dates
1 Cup dried Coconut
¼ teaspoon Vanilla Salt
2 Cups Cashews (soaked for 3-6 hours)
1/2 Cup Coconut Butter
2 + 1 Cups Dessicated Coconut
½ Cup Coconut Oil
¼ Cup Coconut Nectar
Approx 200 grams of melted chocolate and some coconut flakes.
Using a food processor, mix all the base ingredients, adding the dates slowly until the mixture comes together. Press this into a lined slice pan and set aside.
Blend everything, reserving 1 cup of Dessicated Coconut to mix in by hand. Then transfer to the lined slice pan and gently press down so it’s nice and even on top. Place in the refrigerator while you prepare the chocolate.
Melt in double boiler or dehydrator and pour onto slice evenly. Top with coconut flakes. Place in refrigerator to set. When firm, cut into bite sized bars.You can freeze half the slice for that emergency afternoon tea, beacuse of the high fat content it doesn't take long to thaw.