Recipe kindly shared by the team behind Bespoke Kitchen, Queenstown.
Discover their story here.
Bespoke Kitchen's pineapple bounty bars
This sweet snack is so quick and easy to make, and it is packed full of nourishing wholefoods. Perfect to enjoy with a cup of coffee for a delicious and nutritious treat!
- 15 mins preparation plus freezing time
- Makes 12 bars
Print
Ingredients
- 2 cups desiccated coconut
- 1 cup coconut cream
- 3 tbsp coconut oil (melted)
- 4 tbsp maple syrup
- 1/2 tsp sea salt
- 1 x 40g packet Fresh As freeze-dried pineapple chunks (see notes)
- 1 x 250g block Whittaker's 72% dark chocolate
Method
- 1Line a 17x27 cm tin with baking paper. Crush pineapple chunks using a mortar and pestle until it becomes a fine powder.
- 2In a large bowl add coconut, pineapple powder, coconut oil, coconut cream maple syrup and salt; fold together until combined and press into tin and wrap with glad wrap. Set in freezer for an hour until firm.
- 3Remove coconut from the freezer, unwrap and cut into 12 bars of equal size. Return to freezer.
- 4Melt chocolate over a double boiler, or carefully on low in the microwave. Line a tray with baking paper.
- 5One by one, place a coconut bar into the chocolate and turn over to coat. Remove with a fork, allowing any excess chocolate to drip back into the bowl, then place on the tray.
- 6Decorate with desiccated coconut while still wet before returning to the freezer.
Notes
Fresh As freeze-dried pineapple chunks can be found at selected supermarkets and health food stores, or ordered online.
