VEGAN HIBISCUS BOUNTY BAR
2 Cups desiccated coconut
½ Cup coconut flour
¼ tsp salt
1 Cup coconut milk
1/3 Cup coconut oil
1/3 Cup maple syrup
2 tsp Meraki Superfoods Organic hibiscus Powder
200g 70% (or more) Dark chocolate
Add all ingredients (NOT the coating chocolate) into a pan and cook over a medium heat.
Once all the ingredients are melted and the mixture is well combined remove from the heat.
Next line a 20 x 15cm loaf tin with parchment paper and transfer the mixture, spread with a spoon until the mixture is compacted and even. Place in the freezer for 2 hours.
Remove from freezer and slice into equal size bars (8-10). Melt the chocolate and dip in each bar to cover fully.
Refrigerate to allow the chocolate to set.
Store in fridge for up to 4 days