Vegan raw chocolate & yacon mini Bounty (low IG)

STEP 1 : INGREDIENTS

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• Raw chocolat cover
• 3 tbsp. of yacon syrup
• 1 tbsp of coconut oil
• 90 g of raw cocoa liquor (100%)

• Coconut base

• 6 to 7 tbsp of raw shredded coconut
• 3 tbsp of coconut milk (fat)
• 1/2 banana
• 1 tbsp of almond butter
• 3 tbsp. of yacon syrup
• 1 tbsp of coconut oil
• 1 tbsp of yacon powder
• 3 drops of vanilla extract (alcohol-free)

• Optionnal: 1 tbsp of lucuma or 1 tspn of carob, toppings : shredded coconut raw cocoa nibs

STEP 2 : RECIPE

Mix coconut with coconut milk, white almond butter, 1 tbsp of coconut oil, 3 tbsp of yacon syrup, half banana, carob and yacon powder (sweetens and helps gets all ingredient hold together).

Spread the mix 3 cm high on a tray a pâte with a square/rectangular (bottomless) inox mold d'un moule carré en inox sans fond or just shape a rectangular/square by hands and leave it int he fridge for at least 30 min. or 15 min. in the freezer.

Meanwhile, in a bain marie melt the raw cocoa liquor with 1 tbsp of coconut oil, when melted, add 3 tbsp ofyacon syrupand stir well.

Get the coconut base out of the fridge and cut 4x4 cm squares.

Place them on a grill (place a recipient under the grill to get the melted chocolate that will flow over)

Pour the raw chocolate over the square, wait 10 min. at room temperature before putting them back in the fridge for 1h.