About 8 bars
- 3 tbsp mashed potatoes
- 3 tbsp organic honey (or maple syrup)
- 1 tsp vanilla extract
- 2 dl grated coconut
- 2 tbsp coconut oil
Raw Chocolate Frosting:
- ⅔ cups cacao butter, melted
- ¼ cup coconut oil
- ⅔ cup raw cocoa powder
- 4 tbsp organic honey or coconut palm syrup
- a pinch of sea salt
OR use one melted dark chocolate bar
Peel and cut the potatoes. Boil in water until done. Mash the potatoes with a fork. Put three tablespoons of mashed potatoes in a bowl. Add vanilla extract and honey. Stir. (Mushi becomes a liquid at this point!) Stir in the coconut and the molten coconut oil. The dough should be so thick that it may be lurking ball. If necessary, add grated coconut. Shape the dough into small bars on a dish. Put batons for half an hour in the freezer to solidify.
Melt the cocoa butter and coconut oil in a warm water bath. Add cocoa powder, honey and salt. Stir. Check the taste and add more sweetness if desired.
Take the coconut bars from the freezer and dip in chocolate. Store in a fridge until served.
Check out the Clean Bounty Bar VANELJA video!