Everyone in the house is coughing and sniffling. Yep, the cold is trying to take each and every one of us out. The runny noses have begun but I’m determined not to let it get me down, after all the weather is too nice.
You see in Hong Kong there is “humid sweaty/ melt your face off hot season” and then “hurry let’s go outside it’s so nice out and I’m not melting” season. Right now we are enjoying the latter of the two seasons and making the most of not running from air conditioning apartment to air conditioning shopping mall. We don’t know how long it will last so I treat each day like the heat wave might be just around the corner.
Last week was packed with park time, a trip to the botanical gardens with my little guy to see the “Mingos” and “Monkis” (aka: Flamingos and Monkeys… yes they live right amidst the buildings in Central Hong Kong- very surprising!) and even an outdoor day at a Foodie festival with my husband yesterday. With Easter fast approaching, I’m looking forward to a little more family time and also more free time to bake and create.
Yesterday, I was inspired by some beautiful chocolates to make these healthy versions of one of my childhood faves- the Bounty Bar… or was it Almond Joy? Either way, I thought these would make the perfect little treat for days with a sweet tooth. Like most of the energy and protein bars I make, I like popping these in the freezer for an after dinner go-to sweet treat. This recipe includes only 5 ingredients, doesn’t involve an oven and best of all, is super dense with good fats so it’s extra filling.
Time to make: 50 min
Note that this recipe yields about 9 mini bounty bars. I like to double the recipe for more quantity.
- 3 tbs coconut oil
- 1 3/4 cup shredded unsweetened coconut
- 2 tbs coconut milk
- 1/2 tbs vanilla
- 1 block dark chocolate (I use 85%)
- Optional (3-4 tbs sweetener such as maple syrup or honey). I don’t use this but you can add for a hint of sweet
- Optional almonds for topping
- In a food processor, combine coconut oil, coconut milk, vanilla and 1 cup shredded coconut. Blend well
- Slowly add in remaining coconut. Until mixed in well
- Shape coconut pieces into mini bars and place on non stick cooking paper. Refrigerate for 20 minutes
- While coconut bars are chilling, slowly whisk dark chocolate pieces in pot over low heat. If the consistency is too thick, you can add 1 tbs coconut oil. Whisk until smooth.
- Remove bars from refrigerator and dip into chocolate. Place chocolate covered bars onto non-stick paper (you can sprinkle with more shredded coconut or place almond on top in this step).
- Refrigerate for further 20 minutes
- Keep these bars refrigerated in an airtight container to keep fresh
I hope your week ahead is spent out enjoying the sunshine and Bounty bars wherever you are!