Recipes

Cocoa-nut choc ices

When I think coconut, I think chocolate, and I know I’m not the only one with this trail of thought! As a little child growing up, bounty bars were a favourite of mine and as they are always the last in the celebration box so I was always lucky to get most of them! Although delicous, they are full of sugar (and uneccesaary ingredients), I felt it essential to recreate this delicious chocolate bar, as they’re a firm favourite of my dads too. One thing I aimed to do was make these taste just as delicous for when chocolatey and sweet cravings kick in, but with no added sugar.

To make these vegan, simply use a vegan protein powder and a good quality dark chocolate!

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Since it’s (supposed to be) warm in England now, returning home from the gym, school or just out and about, sticky and very hot, I am always craving something ice cold. And although a glass of water with ice cubes is the perfect solution, it just wasn’t doing the trick for me – I mean you can’t get chocolate in a glass of water!!


Ingredients: Makes 12 Cocoa-nut ices (excuse the pun!)
  • 1 can of full fat coconut milk
  • 1/2 cup desiccated coconut
  • Organic coconut protein powder, I used Prana protein (any flavour would work, like chocolate, vanilla etc. Plain pea protein doesn’t taste as good though)
  • Sweetener: I used 4tbsp brown rice syrup (You can use any liquid sweetner such as honey, golden syrup, coconut nectar, date syrup etc.)
  • 4 tsp Coconut oil
  • 150g Dark chocolate

Method:
  1. Line a tray ( I used 10 cm x 15 cm) with grease proof paper.
  2. Open the coconut milk can and scrape off the cream from the top and add to the bowl, (a little water doesn’t matter) and mix this till smooth. Reserve the coconut water left for something like overnight oats or for a smoothie. TIP: to get as much as you can place in the fridge before hand
  3. To the cream add in the desiccated coconut and protein powder and mix together, sweetening to tasting with your chosen sweetener
  4. Pour this mixture into your lined tray and place in the freezer to firm up
  5. After at least three hours, but preferably over night, cut the block into 12 bites. Prepare a plate covered with greaseproof to refreeze them after covering in chocolate.
  6. Melt the chocolate and coconut oil in the microwave till completely smooth, then, using a fork or skewer, hold the coconut bite and drizzle the chocolate over (making sure there’s something to catch the drips), placing down on to the greaseproofed tray.
  7. Place in the freezer to firm up, for as long as you can wait, and enjoy! If you want a good, even coverage, cover with a second layer of chocolate.
  8. To eat, just take out the freezer a couple of minutes before, let soften a little and eat! Best served with a drizzle of nut butter or when its very hot and you need chocolate!’

 


Cocoa-nut Sundae
I recently enjoyed a Cocos-nut sundae. Chia pudding base, avocado mousse, granola, nut butter galore and two of my choc ices!!
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