Vegan Rainbow Bounty Bars with Natural Superfoods
Ingredients
- 160g coconut cream (from chilled coconut milk)
- 150g desiccated coconut
- 2 tbsp syrup
- 1/2-1 tsp pink pitaya
- 1/2-1 tsp blue spirulina
- 180g chocolate
Preparation
In a blender, add 160g coconut cream, 150g desiccated coconut, and 2 tbsp syrup and blend until sticky.
Divide the mix and add colors: add 1/2-1 tsp pink pitaya to one third, 1/2-1 tsp blue spirulina to another third, and leave one third white.
Shape into 12 small logs.
Cover in 180g melted chocolate and set on parchment paper in the fridge for 10-30 minutes.
