Homemade Nutty Bounty Bars
Ingredients
Base
- 4x Protein Balls (@purabon choc coconut)
Centre
- 1 cup Desiccated Coconut
- 1/2 cup Coconut Flour
- 1/2 cup Coconut Cream
- 1 tbs Coconut Oil (melted)
- 1/4 cup Chopped Nuts (almonds and hazelnuts)
Ganache
- 60g Dark Chocolate
- 1 tbs Coconut Cream
- 1 tbs Coconut Oil
Preparation
Soften the protein balls in the microwave for 20-30 seconds, crumble them, and press into a lined baking tin, then set aside in the fridge.
Add all centre ingredients to a bowl and stir until combined, spread over the base, and return to the fridge or freezer to set.
Melt the dark chocolate, then stir in the coconut cream and coconut oil to make ganache, and place in the fridge to set.
Store in the fridge for up to a week or in the freezer for months.
