When I was invited to try raw, organic, refined sugar and dairy free chocolate from Raw Halo well of course I jumped at the chance. Founded in 2015 by Meg Haggar after giving up refined sugar in 2012, the inspiration came from her search for a good quality raw chocolate product that wasn’t loaded with additives or nasty sugar alternatives. Say hello to Raw Halo that combines superfoods with rich Peruvian cacao to create six ‘Mylk’ and six Dark healthy twists on classic combinations – just have a look below to see some of them. YUM.
I used the Pure Dark Mylk to cover these gorgeous vibrant pink bounty bars – a tasty, rich snack or dessert that is sure to please any chocoholic, especially those looking for a vegan / gluten-free / dairy-free / no refined sugar treat.
- 50g coconut flour (I used Lucy Bee)
- 75g desiccated coconut
- 1 teaspoon pink pitaya powder – optional, for the pink colour! (I used Hybrid Herbs)
- 1 x can coconut milk, chilled in the fridge overnight
- 4 tablespoons maple syrup (I used Indigo Herbs)
- Dash of vanilla extract
- 70g dark chocolate, broken into pieces (I used Raw Halo)
- 1 teaspoon coconut oil (I used Lucy Bee)
- 25g white chocolate, broken into pieces (can be dairy-free / vegan / no refined sugar)
- ½ teaspoon coconut oil
- Freeze-dried raspberries (I get mine from Sainsbury’s)
- Mix together the coconut flour, desiccated coconut and pink pitaya powder in a bowl.
- Scrape out 3 tablespoons of the thick coconut cream from the can and add to the bowl along with the maple syrup and vanilla.
- Use your hands to mix well to combine – the mixture should just about stick together and be moldable.
- Divide into 6 and shape each one into mini bar shapes – try and keep them equal! Chill in the fridge on a small chopping board lined with greaseproof paper for at least 30 minutes.
- Gently melt the dark chocolate and coconut oil then spoon over each one to cover (and down the sides!). Return to the fridge for at least 30 minutes.
- Finally, melt the white chocolate and coconut oil then drizzle over each and scatter over freeze-dried raspberries.
Chill for a further 15 minutes – then enjoy!
Keep in the fridge for up to 2 weeks.