CLEAN BOUNTY BAR
4 cups of desiccated coconut
3 cups pitted dates
150 grams of dark chocolate (Cadbury Old Gold 70% works ace with this recipe)
1⁄2 cup melted coconut oil
Blitz the coconut and dates together in your food processor in 2-3 batches until you have a fine crumb. About 20-30 seconds is a pretty good time for each batch to blitz (each batch has roughly 2/3 coconut and 1/3 dates).
Stir in the melted coconut oil and mix well, until all dry ingredients become wet.
Pour into a slice tray lined with greaseproof paper and press down firmly with the back of a spoon or the palms of your hands. Sprinkle with coconut and set in freezer roughly for an hour (or fridge for 2 hours).
Melt the 150 grams of dark chocolate. You can melt in a double boiler. I usually boil my kettle and pour water in bottom bowl, then place my smaller bowl inside, break up the chocolate and stir.
Once your slice is set, chop into bars or bite sized pieces and lay out onto a large tray with baking paper.
When dipping and decorating, I usually bottom dip the whole lot first and then drizzle to decorate. Lay back into your greaseproof paper to set and freeze or refrigerate to set.
Skip the chopping and dipping, and just drizzle the melted chocolate on top once you have pressed the slice into the pan.
To save time, chop up your chocolate, mix through your slice BEFORE adding in your coconut oil (to stop your whole slice turning brown) and there you have a yummy, super duper easy slice with maximum flavour to boot!