PINK BOUNTY BARS

Bounty fans here is a new take on the epic bar. In pink! With lemon! Pink food is my lockdown theme for the second year in a row. The lemon – why not? These chocolate covered or drizzled bars are super easy to make. I’m sure you got desiccated coconut, coconut oil, honey, a chocolate bar, and a squeeze of lemon juice at home. I hope you’ll enjoy this coconut, slightly zesty, but rich in flavor treats. This is love in the shape of a bar. For every day.

15 min or less + chilling the mixture for 15-30min
6 ingredients
makes 5-6 mini bars

ALL YOU NEED

for the perfect tart pastry

1 cup (90g)  coconut, semi-fine, desiccated
2 tbsp (30ml) coconut oil, melted
2 tbsp (30ml) mapple syrup or honey
1-2 tbsp lemon juice
60-80g dark chocolate of your choice
1/3 tsp beetroot powder

Sprinkle some magic on top

edible flowers: roses or spring blossoms
salty flakes (optional)

HOW TO MAKE

Mix all ingredients.
Refrigerate for 10 min, necessary to form the bars.
Form each piece of art by pressing the dough. Rolling the “dough” won’t work!
Melt the dark chocolate in a double boiler method. Dip part of the bars and drizzle the rest with the remaining chocolate. For the chocolate covered beauties, allow the chocolate to set and drizzle some chocolate on top for a nice effect.
Add some magic by sprinkling edible flowers of your choice, maybe salty flakes or even chopped nuts like pistachios for an extra festive look.
Best to keep refrigerated. You can double or triple the recipe and store these Pink bounty bars for up to 2-3 weeks in an airtight container in the fridge.

I can’t wait to see your creations and inspirations.
Tag me on Instagram when you make it so I can celebrate you!

DELICIOUS NOTES:

Be playful with the decoration!