Well hello! I tell you something, I am so excited about this recipe not only because this is going to be a total winner, but also because I finally got to taste and got creative with coconut butter. Coconut butter has been on my wish list ( sad I know, but I can't help it, food excites me) for a while but I just wasn't sure which one to go for, what brand, how much to spend, what if I didnt like it etc.
Luckily my twitter friend Julian also known as the peanut butter king from Funky Nut Company has decided to venture out and made his own coconut butter. The best bit is I am the first one to test it, taste it and cook (with) it! I can reveal it is fantastic. It comes in a solid form, harder than usual coconut oil or your regular butter. It melts within seconds, it is thick, creamy and tastes amazing. Do I need to say more? I don't think so.
I decided to combine it with chocolate and create Clean Bounty slices, because Bounty in my "pre-clean eating days" used to be my favourite and I really miss it. Here is the recipe, but be warned my lovely readers this stuff is highly addictive!!! Just one tip before we get on with the recipe. If your melting the butter on the hob do it over a very low heat otherwise it might get very thick especially once you've added the sweetener. Even though I am not fan of microwaves, in this case it just might work better and prevent over heating. Remember coconut is so good for you. It is antibacterial, helps to relieve digestive problems, improves the appearance of your skin and hair, helps to improve heart health and helps to reduce bad cholesterol and raises good cholesterol. Coconut is superfood!
1 cup coconut butter, melted
2 tsp of vanilla extract or 1 vanilla pod
2 tbsp extra virgin coconut oil, melted (I used LucyBeeCoconut oil)
2 tbsp of brown rice/maple syrup, or honey (I used Crazy Jack Organic)
For chocolate topping
1 cup of dark chocolate min. 70% make sure no sugar or nasties added or alternatively dark chocolate chips
¾ cup of unsweetened almond milk
Melt coconut butter in a small saucepan over a very low heat. Add coconut oil, vanilla and your preferred sweetener. Next get a freezer safe dish and line it up with aluminium foil. Pour in the coconut butter mixture and place in the freezer to set. Now for the chocolate layer. Very simply just melt the chocolate together with almond milk until smooth and pour over cooled coconut butter. Sprinkle with crushed walnuts and pop back in the freezer until the chocolate layer is solid.
Cut the bars into squares and serve.Store in the refrigerator or freezer