Mint slice the paleoish way! (GF, DF)

I’ve been wanting to make these for a while and in fact had made the coconut mint pattie a few weeks ago and had them in the freezer. I just hadn’t got around to either making paleo chocolate or just dipping them in melted chocolate. I’d eaten a number un-dipped, but as I was making rocky road the other day I thought I’d dip the few I had left!

The original recipe comes from Food Matters recipe I’d pinned on Pinterest a while ago but as I already had the chocolate (Lindt covouture) melted I just dipped in that. It did make for a crisper shell than the true paleo version, but certainly what earns the paleoISH description. I think next time I’ll add a little peppermint essence to the chocolate too. Delicious.

paleo/raw bounty bars

I have thought about making these for a while and then as cacao is not AIP friendly forgot about them. The other day I had lunch at the Paleo Cafe with my friends Sharon and Lyn and Sharon brought out her secret stash of bounty bars for us for dessert! I was re-inspired to give them a go. Glad I did!
Coconut Filling

• 1 Tbsp cacao butter (melted)
• 1/3 cup coconut oil
• 1/4 cup maple syrup (or to taste)
• 1/2 cup coconut milk
• 2 cups desiccated coconut
• pinch salt

1. Blend all ingredients in a blender or food processor until just starting to come together as a paste but don’t over process as you still want to have some of the texture of the desiccated coconut.
2. Press into rectangular container lined with baking paper (I used 15cmx22cm) or into rectangular shape. Freeze until solid.
3. Remove and cut into pieces (I cut mine into 18 but you could certainly make them larger or smaller)

Chocolate sauce

• 3/4 cup cacao powder
• 3/4 cup coconut oil
• 1/2 cup maple syrup (or to taste)
• 1 tsp vanilla extract (optional)

1. Place all ingredients into a saucepan and gently stir over medium heat until combined. Cool but don’t refrigerate before dipping.

To assemble

1. Dip each piece of the coconut centre into the chocolate sauce and lay out on baking paper. Put in the fridge/freezer until set and repeat at least twice to get a decent coating of chocolate.
2. Trim the ‘drippy’ edges of each bar with a sharp knife.
3. Bounty bars do need to be kept in the fridge (or freezer) and remove just as you want to eat them as the chocolate sauce will melt at room temperature in warmer weather.

Makes 18
Any leftover chocolate sauce can be kept in a jar in either the fridge or at room temperature.