coco-choc bounty tarts …

Chocolate and coconut as a combination – absolutely delicious!

Recipe courtesy of Wellness with Taryn.

These tarts are a raw healthier version of the bounty bars – a chocolate bar manufactured by Mars, Incorporated.

Ingredients – sugar, desiccated coconut, glucose syrup (sources include wheat), milk solids, cocoa butter, cocoa mass, invert sugar, vegetable fat, emulsifiers (471, soy lecithin), humectant (glycerol), salt, natural flavour (vanilla extract) and peanuts. Mmm …. healthy – not!

This recipe is quick and easy.

1 cup Medjool dates, pitted
1 cup raw cashew nuts
2 tablespoons raw cacao powder
1/2 teaspoon Himalayan salt
1 1/2 tablespoons cold pressed coconut oil, melted

Coconut filling
2 1/2 cups shredded coconut (non-bleached, non-sweetened)
1/2 cup cold pressed coconut oil, melted
1/2 cup coconut cream
1/4 cup agave nectar

Chocolate drizzle
2 tablespoons raw cacao powder
2 tablespoons cold pressed coconut oil, melted
2 tablespoons agave nectar (I used maple syrup)

A little extra coconut oil for greasing the muffin tray and sticking the two mixtures together.

1) Grease your muffin tray with a little coconut oil. This will help the tarts to be removed easily. I used silicon mini muffin trays so no coconut oil was needed.
2) In a food processor add the cashew nuts. Pulse for a few seconds. Add the pitted dates, raw cacao, salt and coconut oil. Process the mixture until all is combined and sticky. You may need to stop and scrape down the sides.

*if the base is not sticky enough, add a little bit of water. I added 10 mls.

3) Remove and divide evenly into the muffin tray. Spread a little coconut oil onto the back of a spoon, and use this to press the base down firmly until level. Gently poke a few holes into the top of each base with a fork, and place into the freezer to set while you make the coconut filling.

4) For the coconut filling, place all ingredients into the food processor, and blend until everything is combined well, and a thick paste has formed.

5) Remove the muffin tray with the bases from the freezer and using a teaspoon, quickly drop a few drops of melted coconut oil over the areas where you poked them with a fork. This is to help the two mixtures stick together, by using a little melted coconut oil.

6) Quickly before the coconut oil solidifies, evenly pour out the coconut filling on top of each base. Pop back into the freezer to set.
7) The chocolate drizzle is really simple. In bain marie style, bring to boil a little water in a pot on the stove, turn off once boiled. In a glass mixing bowl (or any bowl that’s not plastic), add the coconut oil. Place the glass mixing bowl over the pot of boiling water and using a whisk, stir the coconut oil until it’s melted. Gradually add the raw cacao powder and right at the end, add the agave.

8) Remove from the heat and stir your smooth chocolate sauce. If your sauce is too runny, add a little more raw cacao powder, and coconut oil (or vice versa). The mixture shouldn’t be too warm, so spoon it into one corner of a plastic zip lock/sandwich bag.

9) Twist the end until your mixture is firm and you have a piping bag. Remove the muffin tray from the freezer, and gently drizzle your chocolate sauce over the Bounty tarts. You can go wild and decorate as you please. Have fun!

Just like a bounty bar only healthier! Guilt free too! Enjoy :)

“Coconut is one of those love-hate ingredients.” ~ Marcus Samuelsson


4 responses to “coco-choc bounty tarts …

  1. What could I use other than dates(Yuerrgh!) for the base? Good idea for a cocoholic like me!

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