Desserts

Brain-boosting “bounty” bar

By Sari Huhtala

Back in my former life as managing editor of a business publication my idea of a quick pick-me-up snack during production crunch-time was a Coffee Crisp bar from the vending machine. No wonder I had to buy myself a futon to cradle my afternoon crash. Try this homemade “bounty” bar for the best brain fuel loaded with antioxidants.

These delectable desserts, made with shredded coconut, can be added to lunchboxes, served up as an after-dinner delight, or enjoyed as a quick snack on the run.

Coconut meat, dehydrated and shredded or fresh, is loaded with polyphenols, mainly gallic, caffeic, salicylic, and p-coumaric acids, according a 2016 study in the International Journal of Food Properties. Caffeic acid and p-coumaric are among the top phenolic acids that provide antioxidant activities in food, along with mountains of health benefits.

Since coconut meat is high in medium-chain triglycerides (MCTs) or medium-chain fatty acids, made up of mainly lauric, myristic and palmitic acids, it breaks down quickly in the body for energy, instead of storing it as fat. These homemade chocolate bars promote satiety for the long haul for a boost of energy, minus the brain fog you get from store-bought bars.

Coconut chocolate bar

  • 1 cup unsweetened, shredded coconut
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup or raw honey

Chocolate coating ingredients

  • 2 tbsp coconut oil
  • 1 tbsp cocoa powder
  • 1 tbsp raw honey
  • A couple of squares dark chocolate (optional)

Place shredded coconut, 2 tbsp coconut oil and 2 tbsp maple syrup or raw honey in a blender or food processor. Blend until creamy. Scoop out about 2 tbsp at a time and shape into a bar or log.

Place chocolate coating ingredients into a small saucepan and heat just enough to melt. Note: adding the dark chocolate squares helps keep the bars from melting quickly in your hands while eating it. Dip the coconut bar into the melted chocolate and place onto a parchment paper-covered plate. Place in refrigerator to set. Once chocolate coating has hardened, place bars into a covered container and store in fridge. Makes about 6 bars.

Sari Huhtala is the creator, publisher and editor of Alive and Fit Magazine, which was created in 2007.  She has over 25 years of experience in journalism and over 15 years of experience as a certified personal trainer and fitness instructor, and is a holistic chef, offering holistic cooking and edible wilds workshops. She is an organic farmer, wild-crafter and grandmother, who has spent over 20 years navigating a holistic, healthy path for her family. Interested in attending a ridiculously easy path to healthy eating workshop? Reach out at friends@thelaughingforest.ca 

Subscribe to our free Alive and Fit E-News!

X