Chipotle Bounty Bars
Raw Chipotle Bounty Bars
2 cups unsweetened desiccated coconut
¼ cup coconut oil, melted
2 Tbsp. coconut nectar
1-2 Tbsp. raw honey or maple syrup
¼ tsp. fine grain sea salt
1 vanilla bean, seeds scraped
1 Tbsp. water
1/4 cup melted coconut oil
2 Tbsp. melted cacao butter
1 Tbsp of HDC Chipotle hot sauce
1/3 cup raw cacao powder
1/4 cup raw honey
a couple pinches salt, to taste
In a double boiler (or a glass bowl over a pot of simmering water) melt coconut oil. Remove from heat and add coconut nectar, honey, sea salt and vanilla seeds, whisk to combine. Set aside.
Place coconut in a large bowl and sprinkle the tablespoon of water over top, stir well. Pour the coconut oil mixture over and fold to combine, using your hands if necessary. Taste for sweetness and adjust if necessary.
Line baking pan with plastic wrap, leaving plenty of extra to hang over the sides. Press the coconut mixture firmly into place making it about 1 cm thick. Wrap edges around coconut and place in the freezer to firm, at least 30 minutes, up while you make the chocolate.
In a double boiler melt coconut oil and cacao butter. Add honey, chipotle hot sauce and whisk to combine. When completely uniform, remove from heat and sift in cacao, and add sea salt. Taste for sweetness and saltiness, and adjust accordingly.
On an open work surface, place a piece of parchment paper underneath a cooling wrack. Make space in your freezer for the wrack to fit.
Remove coconut from the freezer, unwrap and cut into equal size. One by one, place a coconut bar into the liquid chocolate and turn over a couple times to coat. Remove with a fork, allowing any excess chocolate to drip back into the bowl, then place on the cooling wrack. Repeat with remaining bars. Once all the bars have been done and they are no longer dripping, place wrack in the freezer for the chocolate to harden, about 15 minutes. Remove from freezer and repeat the process, giving each bar with one more coat of chocolate. Return bars to the freezer.