Reintroduction :: Cacao (with Raw Bounty Bar recipe)

This is my third reintroduction - cacao. 

**

I did have a flare last week that was quite discouraging 

but I am pretty sure that is was caused by going overboard with 

dried fruit! I was eating dried apricots and raisins by the bowl full, as

well as dates on too high of a quantity!  The sugar content in dried fruit is high 

and I think certain sugars really set me off.  I have stopped consuming 

dried fruit all together and have seen a reduction and healing

 in the flare already so am confident that it was that and

am happy to continue on with more reintros.

Cacao is another one that I had

previously has success

in reintroducing

so let's do it

again!

I posted this

to my instagram 

last night and a few 

people said they would like

the recipe so here it is!

I found a recipe for Raw Bounty Bars a while back 

and have been tweaking it or sometime now.

This is my tweaked version ...

Ingredients:

The Coconut Inside

3 cups shredded coconut

3/4 cup coconut oil

3 tablespoons pure maple syrup

The Chocolate Outside

6 tablespoons cacao butter
(I use cacao butter buttons)
2 tablespoons pure maple syrup
4 tablespoons cacao powder

Method:

The Coconut Inside

In a food processor or high powered blender 

(I use my thermomix), blend half of the shredded coconut 

til starting to look like conconut butter.  Add coconut oil and maple 

syrup and blend again til combined. Add remaining shredded

coconut and stir with a spoon. (You want this to remain 

chunky to give it some texture.)  Line a small baking

tin or container with baking paper (I use a 

square one that's about 6x6inches) The

smaller the container, the thicker

your inside bit will be.

But anyway ...

Pop the mixture into

the lined container and put 

it into the freezer.  Do not skip this 

step ... I have done that but the chocolate

in the next step doesn't stick quite as well when this

isn't cold and a bit solidified.  BUT also don't 

leave it in there too long because if it 

freezes all the way through, it is

really hard to cut it! Just 

leave it in there

while you do

this next

bit.

The Chocolate Outside

Melt the cacao butter in a small 

saucepan on medium to low heat.  You 

don't want it to burn.  You just want it to be all 

liquified.  Take off the heat and add in the cacao powder.

Stir til no longer lumpy and then add in the maple syrup and stir.

Putting It All Together

Grab your coconut insides out of the freezer.  

Cut into whatever shape/size you want.  I tend to do 

some rectangles and some squares, I like them a bit rustic and

 am not too concerned with them being all the same.  Line a large flat 

container with baking paper (you will see why) Dip each square into the chocolate 

and put it into the container.  The chocolate will run but don't worry, it will

harden and be yummy! Continue with each square until they are all

coated with chocolate.  I always have more chocolate left 

over at this stage but I just get a spoon and spoon

it on top of each of the squares where it 

soaks in and makes them even

more delicious! I always

eat one at this

point, you

know, 

just for the

safety of those I'm

making them for! ha ha. No

really, it's because they are irresistible

and so yummy with the warm chocolate and 

the cool coconut!  But, then I put the rest in the fridge to 

set.  Once the chocolate has hardened, they are officially done.

A little note for serving ... 

the chocolate will soften and run a bit if 

they stay out of the fridge for too long.  This is 

not a bad thing, just something for you to be aware of.

Enjoy! 

xx