LloydsPharmacy have collaborated with nutritional therapist Pamela Ryan, to launch ‘The Healthonist’ this summer – a brand dedicated to healthy eating and specialising in nutritional therapy! This is week 2 of Pamela’s recipes with us and she will be providing plenty more scrumptious but healthy recipes over the next few Saturdays!
“My approach is inspired by Hippocrates who famously said “Let thy food be thy medicine” and I believe passionately in the medicinal benefits of whole unprocessed food for multiple health problems from reducing inflammation, supporting hormone health, improving fertility and dealing with blood sugar and metabolic disorders. Most importantly I love food and believe it should be celebrated, shared and enjoyed”.
You can also pop into your local LloydsPharmacy for a free printed version of this recipe and more… enjoy!
Lets face it, we all crave something sweet and chocolaty from time to time. These homemade coconut bars are a low sugar, healthier version of the infamous “Bounty” and taste just as delicious for an occasional guilt-free treat.
(Makes about 20)
You will need:
- 140g unsweetened desiccated coconut
- 1 bar creamed coconut (I use Biona).
- 6 Tbsp coconut oil (melted)*
- 2 Tbsp nua naturals coconut palm sugar
- 1 teaspoon vanilla powder/vanilla extract
- 120g dark chocolate (85% cocoa solids)
- In a large bowl combine the desiccated coconut and creamed coconut (Tip! In colder weather, the creamed coconut will be solid at room temperature so you can soak the packet in hot water to melt it before adding to the mixture).
- Melt the coconut oil over a gentle heat and add the coconut sugar and vanilla powder / extract. Let the coconut sugar dissolve and then pour the mixture into bowl with the creamed and desiccated coconut.
- Mix well to form quite a soggy ‘dough’.
- Line an 8 inch square tin with parchment and press the mixture down into the edges (if you have a larger tin don’t worry, you can press the mixture out to a rough 8 inch square and it will hold). Set in the fridge for about 20 to 30 minutes until hard.
- Turn the tin of coconut mixture out onto a board, peel away the parchment and slice into small bars. Place the bars back onto the baking dish and into the freezer.
- Meanwhile melt the chocolate in a glass bowl over a saucepan of hot water (make sure the water isn’t touching the bowl).
- When the chocolate is melted remove the bowl from the heat and leave it to cool very slightly before dipping the frozen coconut bars into the chocolate, coating the entire bar (use to small spoons or forks….or lick fingers!).
- When all the bars are coated, place them back in the fridge to set. You can drizzle any excess chocolate over the top using a small teaspoon and return to the fridge again.
- These bars will keep in the fridge for about a month if stored in an airtight glass container. Will they even last that long??!
* You can find Optima Organic Raw Virgin Coconut Oil and Nua Naturals products in your local LloydsPharmacy.
PAMELA RYAN | NUTRITIONIST | CORPORATE NUTRITION + YOGA