Page 31 - Fresh Magazine

root & branch reborn

GLUTEN-FREE
BEAUTIES
These chocolate and
coconut beauties are
vegan and gluten free
too. Just check the
label on the chocolate
bar to ensure it’s gluten
free. Enjoy!

The Happy Pear riff on Bounty bars

MAKES 12

4 tablespoons maple syrup Place the maple syrup, coconut oil freezer. Spread the coconut mixture After 20 minutes the coconut mixture
3 tablespoons coconut oil and vanilla extract in a pan set on a onto the lined tray and form it into should now be firm enough to cut
1 teaspoon vanilla extract medium heat and stir occasionally, a square roughly 10cm x 10cm and into solid bars. Place the square on
200g desiccated coconut until the oil has melted. 2.5cm high. Place the baking tray in a cutting board and cut into 12
75g ground almonds Place the desiccated coconut, ground the freezer for 20 minutes to harden. squares with a large knife. Use a ladle
pinch of salt almonds and a pinch of salt in a Meanwhile, place the chocolate in a to pour the melted chocolate over
200g 70% dark chocolate each bar, turn them over to coat the
mixing bowl and stir to combine. heatproof glass bowl set on top of a
Once the coconut oil mixture has all pot of boiling water, making a bain entire bar.
melted together, add it to the dry marie. Just make sure the bottom of Place the chocolate-covered bars
ingredients and mix thoroughly. the bowl doesn’t touch the water. Stir back on the lined baking tray. Pop
Place a sheet of non-stick baking occasionally until it melts to a nice them in the fridge for 10 to 15
paper on a baking tray, ensuring the consistency. Alternatively, you could minutes to allow the chocolate to
tray is small enough to fit in your melt the chocolate in the microwave. cool and harden.
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