Raw coconut chocolate bars

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It’s funny how I still get completely amazed by how much any raw vegan version tastes better than the processed one. So I’m not going to tell you these bars are exactly the same as any of the famous industrial ones simply because these are so much better, tastier, creamier and richer.

And deliciously healthy too. In fact there is no comparison here at all. You won’t want to eat a bunch of these at once, don’t worry about it. Real food that is so rich in taste makes all the difference. There’s no additives that constantly create that desire for just one more unnecessary bite. Actually with the fullness of flavors and boost in energy, your body gets all those good and healthy nutrients it loves so much. But some other time about health benefits of coconut and its products, cashews and real high quality chocolate, let’s go make these delicious and nutritious beauties.

You’ll need about 45 minutes for these, depending on a quantity you make.

What you need for 16 bars:

the base

  • 150g cashews previously soaked in water overnight or boiled for 10min to softens
  • 2 big full spoons of firm coconut oil
  • 75ml coconut cream
  • 70g shredded coconut
  • agave syrup to taste
  • optional: one vanilla stick beans

the chocolate coating

  • 150g dark quality chocolate with more than 75% of cocoa
  • 2 spoons of coconut oil
  • 2 spoons of coconut cream

How to make it:

Blend the cashews in the processor into a thick paste adding one at the time coconut oil, cream ending with shredded coconut and agave as much as you’d like it to be sweet. For a fuller taste pop in one stick vanilla beans. The paste should be firm enough to make the bars and if it’s not, just leave it for a few minutes in the fridge, it thickens fast as it gets cold. If you are a fun of playdough like me, than make the shapes by hand, if not just spread the paste about 1,5cm thick and cut the bars. Put them in the freezer for at least 15min to chill until well firm and cooled.

Now time for a chocolate frosting. Steam melt the chocolate and at the very end add the cream, oil and mix it into a beautiful rich and thick cream that we’re going to abundantly layer over the bars. Now, I have gone trough many messy ways trying to coat the bars until I discovered this little hack: use the kitchen metal spatula to put the bar on and right over the chocolate pot than pour spoons of chocolate in layers and gently move it to the paper layered thin to dry. To create the wavy thing on top just gently press a fork as soon as you apply the chocolate. When done put them back into the freezer or a fridge for the chocolate to thickens completely.

 

 

 

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