Vegan bounty rocks
You need this:
- 150 grams coconut grater
- Greensweet liquid stevia coconut
- pure coconut oil (for example Royal green)
- organic skimmed cocoa powder
This is how you make it:
Melt the jar of coconut oil in a tub of hot water to form liquid oil. Stir about 100 ml of water and about 10 drops of Greensweet liquid stevia Coconut through the grated coconut and let it stand for a while. Line a plate with baking paper. Squeeze out a little coconut grater at a time and carefully place these mounds on the plate. Stir about half a coffee cup of cocoa powder through 200 ml coconut oil, add about 10-15 drops of Greensweet liquid stevia coconut and stir. Wait for the oil to solidify again.
Once the chocolate has set back a bit, pour it over the mounds of grated coconut on the plate. Let this dry for some time.
It is best to store the rocks on a tray at a room temperature of 16 degrees. They are also very tasty from the freezer! Freeze them 24 hours before consumption. Also keep cold in the fridge for cool rocks. These are nice on warmer days.
Source/photos: Monique van der Vloed