There is something about pastel colors that makes me so happy when I look at them.
They remind me of the summer, of sunsets and beautiful skies, caribbean houses, smoothies, ice cream and the ocean.
While dreaming about my next tropical destination, I got the idea to combine these pastel sensations into the perfect healthy tropical treat: rainbow bounty bars.
The combination of coconut and chocolate is without a doubt one of the greatest culinary inventions ever.
Previously I made these healthy vegan bounty bars and then these beautiful coconut fruit bliss balls which taste like the inside of a bounty bar with a hint of fruit.
But these rainbow bounty bars are a whole different level because.. look how pretty they are!
And that’s not all – these delicious treats are made from 100% natural food coloring and packed with nutritious ingredients.
Vegan, refined sugar-free & gluten-free and colored with fruit juice, spices and superfood powders.
What else can a health conscious bounty bar lover who is crazy about anything rainbow and unicorn wish for? Nothing. Seriously nothing really.
I made these with 2 kinds of chocolate coating: mylk and white chocolate. They both have a base of organic cocoa butter.
Rainbow bounty bars
Coconut filling:
2 cups / 200 grams shredded unsweetened coconut
1 cup / 250 ml coconut milk
2 tbsp coconut oil
2 tbsp maple syrup or coconut nectar
Natural coloring:
baby pink & pink: pitaya juice or beet juice / beet powder
yellow: mango juice & turmeric
blue: butterfly pea flower
purple: butterfly pea flower & pitaya juice or beet juice / beet powder
green: spirulina
Mylk chocolate coating:
1/4 cup / 60 ml melted raw cacao butter
1/2 cup / 125 ml coconut oil
1/2 cup / 50 grams raw cacao powder
2 tbsp maple syrup or coconut nectar
pinch of sea or himalaya salt
White chocolate coating:
3/4 cup / 180 ml melted raw cacao butter
1/4 cup / 60 ml coconut milk
2 tbsp maple syrup or coconut nectar
pinch of sea salt or himalaya salt
Colorful sweets
1. Mix the ingredients for the coconut filling in a food processor.
Divide them into separate bowls and mix in the natural food coloring. 1 tsp – 1 tbsp for the fruit juices depending on the color intensity you want and about a quarter of that of the turmeric and spirulina as they are very strong.
Use your hands or molds to make the bars and put them in the freezer to set.
2. Melt the cacao butter slowly au bain marie.
Mix in the rest of the ingredients for the mylk chocolate coating.
Do the same in a different bowl for the white chocolate coating.
This mix will cool off faster because of the coconut milk. You can slow down the cooling process a bit by using room temperature coconut milk instead of chilled.
3. Dip the coconut bars into the chocolate coating. Put them in the fridge to set, then dip a second time and store in the fridge for at least half an hour.
The only thing left to do is to serve, share and enjoy these colorful rainbow bounty bars!
I only link to products that I love, would use myself and have researched. Thank you for your support!
Pin this:
Leave a reply