Ingredients (8-12 pieces):
125 g of grated coconut
Solid portion of 1/2 canned coconut milk (high coconut content, 60% +) - refrigerated for 12 hours,
the cream and the liquid are split in two, so the cream can be carefully drained from the top of the can
1/4 pc. Organic Spirulina Powder
2-4 Ek. Agave syrup (according to taste)
1 pinch of salt
For chocolate coating:
100 g of dark chocolate
20 g of coconut oil
Instructions:
1. Put all the ingredients in a shredder and shred until a homogeneous one is formed
into a mass.
2. Put in the refrigerator for 30 minutes to make it easy to shape, then make it for approx. 2x5 cm-
rods and you press them on a tray lined with parchment paper to get a “Bounty” shape.
3. Return the formed bases to the refrigerator for 2-3 hours or to the freezer for 30 minutes to
solidify.
4. Melt the ingredients of the coating in the microwave or on the stove and roll in the coconut
sticks in the chocolate using a fork.
5. Place them on a grille to drain down, then place them in the fridge for another 10
minutes to allow the chocolate to freeze. Ready!
