Time for a chocolate bar reinvention and today it’s these Blue Spirulina Chocolate Bounty Bars. Chocolate and Coconut go together perfectly and Bounty Bars are a perfect example of this union. So there is no need to reinvent the wheel to recreate these chocolate bars – just small tweaks and additions.
Breaking down the recipe
For these Blue Spirulina Chocolate Bounty Bars, I didn’t want to add any extra sugar to the coconut mixture, so it’s just desiccated coconut and blue spirulina that I mixed with coconut milk, maple syrup, and vanilla essence.
The peanut butter can be replaced with any nut butter you like, but it’s a good idea to mix with a little bit of melted coconut if it’s not spreading well.
Finally, for the chocolate, I used 70% Lindt dark chocolate – but any good quality chocolate will work just as well.
Make these Blue Spirulina Chocolate Bounty Bars in advance and pop them out of the freezer 15 minutes before serving.
Blue Spirulina Chocolate Bounty Bars
For the bar
- 160 ml coconut cream
- 1 Tbsp maple syrup
- 1 Tbsp coconut oil
- 1/4 tsp vanilla essence
- 1 cup desiccated coconut
- 1 tsp blue spirulina powder
- 1/3 cup peanut butter
- 1 tbsp coconut oil
For the chocolate coating
- 1 tsp melted coconut oil
- 100 g dark chocolate
- For the bars, combine coconut cream, 1 tbsp coconut oil, and maple syrup in a large mixing bowl. Mix well until everything is combined.
- Once combined, add blue spirulina powder and fold in desiccated coconut.
- Once combined, press mixture down into a square baking tin lined with baking paper.
- Melt 1tbsp of coconut oil and mix into your peanut butter and then spread an even layer of peanut butter on top of the coconut base., flattening out with the back of a spoon
- Place in freezer to set for 2 hours.
- Once set, start the chocolate coating. Melt chocolate in the microwave for 30 seconds and then add in the coconut oil, mixing well until all the chocolate is melted.
- Cut square coconut mixture into bars and individually coat each bar with the melted chocolate