After a month of yoga, kichiri and papaya in Rishikesh in northern India, I was sitting in front of a stall in New Delhi.
There were several Bounty bars on the counter in front of me. I wasn’t overly fond of it, especially after I’ve completely changed my diet and stayed far away from processed sweets. And yet there I was, consumed with a craving for this Bounty bar. The first bite brought a single thought to mind – cacao combined with coconut can potentially become the ultimate superfood candy! A few days later I entered the kitchen of the Cacao Bar in Costa Rica, determined to make the chocolate bar I envisioned. To this day, the superfood version of the “Bounty” chocolate bar that I’ve made is one of the Bar’s greatest hits, and it has been upgraded to include other tastes such as spirulina and acai.
SERVINGS: 30 bars
DIRECTIONS:
Process the coconut flakes and cashews together in a food processor for one minute at high speed until you get a sand-like texture.
Add the nut butter, maple, coconut oil and salt and process for two more minutes until you get a dough-like texture.
Place the mixture on the countertop and divide into three equal parts. Put the first part aside. Return the second one to the food processor, add the acai powder, mix for about a minute and remove from food processor.
Return the third part into the food processor, add the spirulina powder and mix for about a minute.
Wet your hands and arrange each of the three different “doughs mixtures” into rectangular-shaped silicone molds and freeze for about half of an hour.
To prepare the coating, melt the cacao butter over a double boiler, add the cacao powder and maple syrup and mix until you get a smooth texture.
Leave the chocolate mixture over the double boiler so it remains in a liquid form.
Remove the “Bounty” bars from the freezer and dip them one by one in the chocolate mixture. Lift each one up for a few moments and allow the excess chocolate to drip back into the bowl.
Place the coated bars on a baking rack and refrigerate them for at least 30 minutes before serving.
Filling
- 2 cups coconut flakes ½ cup cashews
- 1 tbsp. nut butter
- ½ cup maple syrup
- 2 tbsp. coconut oil (liquefied)
- a pinch of Himalayan salt
- 1 tbsp. spirulina powder
- 1 tbsp. acai powder
Coating
- ¾ cup (3.5 oz) cacao butter, sliced
- ⅔ cup (1.7 oz) cacao powder
- 3 tbsp. maple syrup
