Bounty donuts
These coconut Bounty Donuts really hit the sweet spot when you want a nutritional snack. The combination of coconut and dark chocolate satiates your hunger for something sweet in just one small bite.
I love coconut because it possesses anti-inflammatory, anti-microbial and antioxidant properties, which work together to protect arteries from artherosclerosis and the human heart from cardio vascular disease. It also boosts the immune system, can protect against heart disease by increasing high-density lipoprotein (HDL) that collects the excess or unused cholesterol in the body for excretion by the liver. It is easily digested and does not require pancreatic digestive enzymes and bile and goes directly to the liver for conversion into energy. It stimulates metabolism, boosts energy and prevents deposition of fats thereby preventing obesity. It improves the nutritional value of food by increasing absorption of vitamins, minerals and amino acids.
Ingredients
2 cups unsweetened desiccated coconut
¼ cup coconut oil
1/3 cup coconut cream
8 drops of liquid Stevia or 1 tsp maple syrup
1 tsp vanilla extract
1/8 tsp sea salt
2 bars of 85% chocolate
1 mini donut mould tray
METHOD
In a blender add all the ingredients, bar the chocolate and pulse for 30 seconds
Press small amounts into the mini donut mould and freeze for an hour or overnight
Melt the chocolate and dip in the donuts. When you have coated them place in the fridge for 15mins to allow the chocolate set
Re-melt the chocolate and dip the donuts a second time, pop in the fridge again.
If you have any chocolate left over, pour into a piping bag or use a spoon to drizzle over the donuts
Chill in the fridge until needed. Store in an airtight container, will last up to 10 days in the fridge. Alternatively store in freezer and they will last for a month.
