Rawnola — Meal
Meal

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Macros (per serving)

Fat

74%

(42 g)

Protein

6%

(8 g)

Carbs

20%

(26 g)

15 g Net,

11 g Fiber

511 Calories (per serving)

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Bread substitutes

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Rawnola

This weekend I planned to make bountys. At least, a healthy version of the bounty we all know. I always found this the tastiest bar and when my mother bought it, they were used up quickly. The coconut did it for me and my eternal love for coconut products was born from the first bounty. The chocolate that surrounded it was the icing on the cake! I thought it was a great plan to recreate those bars myself. With the idea in mind that I could take this to work this week. I had all the ingredients and making this snack went great until I had to make the chocolate. Normally this always happens automatically and I don't have to think about it. But yesterday it didn't work, the chocolate started to clump and I couldn't make it anymore. My cocoa was finished so instead of a real bounty I only had the filling. Beautiful shame! Because making it again was not possible (the raw cocoa was used up). But as it turned out, the stuff alone was worth a blog. This mix is so delicious that I thought it was a shame not to do anything with it. You can use it as a topping on your smoothie, as muesli on your (vegetable) yogurt and just as a snack in between. Timo and I had this crunch yesterday with some coconut yogurt and homemade raspberry jam, no bounty but this tasted very good !! You still keep the recipe for the chocolate bar from me, but for today the recipe for the filling!

Ingredients

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Medjool dates

10 g

Oatmeal (gluten free)

50 g

Shredded Coconut

200 g

Walnuts

50 g

Cocoa powder

1 Tbsp

Coconut blossom sugar

1 Tbsp

Instructions

Difficulty

Easy

Prep time

10 min

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Details

Allergens

Nuts, Chocolate

Diet

Vegetarian, Vegan, Sirtfood

Course

Side dish

Cooking equipment

Food processor

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Living the Green Life

Living the Green Life

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