Each month we invite Anel Van Der Merwe from the Kind (but Good) Food blog to create a plant-based recipe for us using CBD. On the menu this time? CBD Mint Bounty Bars. Enjoy!
CBD MINT BOUNTY BARS
(makes roughly 20 bars)
• 1 ¾ cups / 140g desiccated coconut
• ¼ cup melted coconut oil
• ½ cup macadamia nut butter
• 2 tbsp maple syrup
• ⅛ tsp fine salt (basically a pinch)
• 5 drops peppermint essence (food safe) (or to taste!)
• 200 drops (1/3 of a bottle) of 600mg Goodleaf Broad Spectrum CBD oil
Mix all of the above EXCEPT the CBD oil in a medium bowl.
Before adding the CBD oil, make sure the mixture is completely cool, as CBD oil is heat sensitive. Now add the oil and mix well.
Press into a lined loaf tin and smooth over the top. Allow to firm up in the freezer for about 20mins or until firm enough to slice without the bars breaking.
In the meantime, make the chocolate coating by either mixing ½ cup raw cacao powder + ½ cup melted coconut oil + 2 tbsp maple syrup with a whisk until completely smooth
𝐎𝐑 simply melt a bar or two of dark chocolate - your choice!
Once the coconut mixture is firm, slice into 10 short fingers (i.e. put the loaf tin in front of you so that it is landscape and not portrait. Then slice into 10 fingers from left to right - does that make sense?!).
Now slice these fingers in half to get 20 bars total.
Next dip each bar into the chocolate mix (I find using two forks is easiest here).
Allow each bar to drain a little over the chocolate mix before transferring to a baking sheet lined with nonstick baking paper/silicone mat.
Once you’ve dipped all the bars, dip them again (they should set quite quickly if you’ve had them in the freezer).
I’d definitely double dip if you make your own chocolate. But if using a pre-made chocolate bar you might not need it!
Sprinkle with a dash of sea salt for extra flavour.
Store in a sealed container in the fridge.