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Sour cherry coconut bars

So so excited to share these with you guys (well share – recipe that is, the eating is all done by me *wink) Theyre seriously next level delicious and so incredibly easy too.

To make them Ive taken a wicked little shortcut and used Mt Elephant scrumptious Sour Cherries, Cacao and Almond Superfood Protein Ball Mix to make the base (you literally just combine the packet mix with water and voila!) and then made a simple coconut layer on top.

Let that set, make a home made chocolate or melt a good quality dark to coat and youre done! Theres so much sustenance in these delish bars as theyre packed with wholefood ingredients whilst hitting the sweet, and slightly decadent spot too! I think youll LOVE.

SOUR CHERRY COCONUT BARS

Makes 12 bars

Gluten free : Dairy Free : Plant based

Sour cherry layer:

1 packet MT ELEPHANT SOUR CHERRIES, CACAO, ALMOND SUPERFOOD PROTEIN BALL MIX

3 tablespoons (60ml) boiling water

1 tablespoon (20ml) maple syrup

Coconut layer:

1 1/2 cups (120g) desiccated coconut

1/4 cup (65ml) coconut oil, melted

2 tablespoons (40ml) maple syrup

1 teaspoons (5ml) vanilla extract

pinch sea salt

Chocolate coating:

1/3 cup (85ml) coconut oil

1/3 cup raw cacao powder

3 tablespoons (60ml) maple syrup

To make the sour cherry layer: Combine all ingredients in a food processor and blitz until a dough forms. Press into a lined loaf tin and place in freezer to set.

To make the coconut layer: Add all ingredients to food processor and blitz to form a dough, press firmly over the top of the sour cherry layer and place in freezer to set for 2-3 hours. When ready to coat, remove from the freezer, trim the edges of the slice so the pieces are nice and even (of course eat the edge bits!) and slice into 12 bars. Place back into freezer whilst making the chocolate.

To  make the chocolate and coat the bars: Melt coconut oil in a small saucepan on very low heat (you don’t want to heat the oil, just melt it). Remove from heat then whisk in the raw cacao powder and maple syrup. Take the bars out of the freezer, lay out a chopping board covered with greaseproof paper and coat each side of the bar in chocolate then place on the covered board. There will be some run off but don’t worry too much. The chocolate should solidify once it hits the bar as the bars have been frozen. Do a second layer of chocolate just on the top of the bar and sprinkle with extra desiccated coconut (if you like!) immediately so it sticks. Place back in the fridge to set for 30-40 minutes. Trim the chocolate run off from the edges and enjoy! Store in fridge for 1 week or freezer for 1 month.

+This is a partnered post with Mt Elephant, all thoughts and opinions expressed are the author’s own. 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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