Golden Milk Bounty Bars with the flavours & colour of golden milk. No refined sugar, only honey to sweeten to pot.
The other day I found that my local shop has started to sell fresh turmeric, which I’m chuffed about as it’s not something I come across everyday.
The idea of making these bites comes from the golden milk drink, which is a milk based drink infused with turmeric and various spices. As I had some fresh turmeric at home, I wanted to incorporate the turmeric to my baking, and then these bites were created. They taste like a bounty, but with a hint of golden milk, so they are flavoured with ginger, cardamon, vanilla and black pepper. The black pepper is added as it has shown to improve the bioavailability of curcumin, the compound in turmeric which has many healthy benefits such as being anti-inflammatory.
And the turmeric gives these bites a lovely yellow colour, giving them a festive touch.
And beware, if you’re dealing with fresh turmeric, USE GLOVES! The turmeric will stain and it will take a few days for the stains to go away…
Other than being tasty, they are good for you, have a beautiful colour and they are covered in chocolate! What more could you ask for for a easter sweet treat?
Golden Milk Bounty Bites
- 1/2 cup coconut cream the solid part from a can
- 3 tbsp coconut oil
- 0.5 tbsp grated fresh grated turmeric
- 1 tsp ginger grated
- 4 black peppercorns
- 4 cardamon pods
- 1/2 tsp vanilla bean powder
- 3 tbsp honey
- 1.5 cups desiccated coconut
- 100 g 70% dark chocolate
- Place the coconut cream and oil in a pan and heat on low-medium heat (don't let it cook, it should just get warm)
- Add the turmeric, ginger, black peppercorns, cardamon pods and vanilla. Stir and let simmer on low heat for 3-5 min.
- Remove from pan and leave to cool until lukewarm.
- Strain the coconut milk/oil fusion in a sieve into a bowl.
- Add the honey and desiccated coconut and stir.
- Line a form (approximately 6" x 3") with grease proof paper and pour the mixture into it, and even out the mixture with a spatula
- Place in the freezer for 60 min. Take the frozen mixture piece and cut into squares. Place back in the freezer.
- Melt the chocolate in a bain marie (water bath). Take the frozen coconut squares and dip each individual square in the melted chocolate and place on greaseproof paper to cool and for the chocolate to go hard.
- Keep the squares in the fridge. Can be frozen.