Frozen mounds bar

Frozen mounds barIt has been a rich summer. Rich in sun, rich in good food & wine and most importantly rich in quality time with family and friends. Frozen mounds bar – or bounty as they are called here in the Nordics – has been one of my preferred cool treats. It is low in sugar and high in deliciousness.

Mounds Bar

  • 1/2 can of coconut milk – only the fat (discard the water or use for something else)
  • 2 tbsps coconut oil
  • 5 1/4 oz / 150 gr shredded coconut
  • 2 tbsps acacia honey or other sweetener
  • 1/2 tsp vanilla extract
  • Dash of salt
  • 5 1/4 oz / 150 gr 70% chocolate

Procedure

  1. Melt the coconut fat and the coconut oil with the sweetener.
  2. Add vanilla extract, salt and shredded coconut and stir gently to combine.
  3. Prepare a small square cake pan with plastic wrap. Press the coconut firmly into the pan.
  4. Cool in the fridge or freezer for 1-2 hours.
  5. Chop and melt the chocolate. I usually melt chocolate in the microwave.
  6. Cut into desired shapes and dip in the melted chocolate.
  7. Store in the fridge. Delicious both room temp, cool or frozen.

 

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