Bounty Bars – The Healthy Way

My mum always makes coconut pyramids for Passover which are yummy but of course they use sugar so I thought I’d whip these beauties up as an alternative Passover (and any other time) treat.

They are gluten free, dairy free, sugar free, egg free and vegan.

Ingredients

2 cups desiccated coconut
¼ cup ground almonds
½ cup coconut oil
The cream from the top of a can of full-fat coconut milk
¼ cup maple
1/4 tsp vanilla powder

Chocolate coating:
1/2 cup cacao powder
1/2 cup maple syrup
4 tbsp almond or cashew butter
1/2 cup coconut oil

Method

Melt the coconut oil then mix all the coconut ingredients in a bowl.

Line a baking tray (I use a square silicone one) with cling film, leaving enough hanging over the edges, then press the mixture into it. Remember, they need to be cut into fairly substantial bar sizes once set so keep the thickness and don’t fill the whole tray if it’s too big. Put this in the freezer for half an hour.

Make the chocolate coating while it’s in the freezer by melting all the ingredients in a saucepan over a gentle heat.

Take the coconut mix out the freezer and cut into bars, then dip them into the chocolate and place on a plate and put in the fridge to set for 30-60 minutes.

Store in an airtight container in the fridge.

Love & health,
Lauren

Unicorn Donuts

Well here’s something different! I’ve been obsessed with unicorns since I was a little girl. They were the stuff of fairytales with fairies and pixies and dragons and other such mystical creatures which may have been inspired by a different sort of reality, perhaps other realms? Or perhaps were thought up by wonderful people with extraordinary imaginations. Either way they seem to be all the rage at the moment so here I am jumping on the bandwagon with my healthy version of donuts, unicorn themed!

Ingredients

1 tbsp ground flax seed mixed with 1.5 tbsp water
1 tbsp coconut oil, melted
1 cup buckwheat flour
½ cup ground almonds
¼ cup almond milk
1 tbsp almond butter
6 tbsp maple syrup

Frosting:
Cream from the top of a can of coconut milk

Food colouring options: beetroot powder, matcha powder, blueberry powder, blackcurrent powder. You can use conventional food colourings if you want but make sure they are natural ones!

Method

Preheat the oven to 180°C and lightly grease a donut tin with coconut oil.

First make the flax egg by mixing the ground flaxseed with water and leave to set for 15 minutes.

Melt the coconut oil in a saucepan over a gentle heat then add it to a mixing bowl and add the rest of the ingredients and mix until incorporated. If too thick add some more almond milk, if too runny add some more ground almonds.

Spoon into the donut tin and smooth down with your fingers.

Bake for 10-12 minutes depending on your oven but check at around 8 minutes. These don’t take long to bake and you don’t want them dry!

While they are cooling make the frosting by adding a spoonful of the coconut cream to a plate, then adding one of the food colourings and mixing lightly, leaving some white showing, then do the same on another plate with another spoon of the cream and another one of the colours, etc, until you have used all 4 colours.

When the donuts are completely cool, remove from the tin and add each of the colours to 1 quarter of the donut and serve immediately.

Love & health,
Lauren