G.F, D.F, R.S.F, V, VG


1 cup coconut cream
3 tbsp maple syrup
4 tbsp coconut butter
1 cup desiccated coconut
1 tsp Daily Balance Powder (add more for desired colour).
1/2 cup nut butter

Chocolate coating:
1/2 cup melted coconut oil
3/4 cup raw cacao powder
1/4 cup maple syrup
  • For the bars, combine coconut cream, coconut butter, and maple syrup in a large mixing bowl. Mix well until everything is combined.
  • Once combined, add some blue spirulina and fold in the desiccated coconut.
  • Once combined, press mixture down into a square baking tin lined with parchment paper.
  • Spread an even layer of nut butter on top of the coconut base. (Note if the nut butter is too thick, heat in microwave until runny then smooth over).
  • Place in freezer to set for 2-3 hours
  • For the chocolate coating, whisk the ingredients together in a bowl until smooth
  • Once set, cut the bars into logs and individually coat each bar with melted chocolate until fully covered with chocolate (Tip: use tongs or chop-sticks instead of fingers). 
  • Place in the fridge for 30 minutes to allow the chocolate to set.
  • Store in the fridge for up to 5 days. You can also store them in the freezer, for up to 2 months! Defrost each bar before eating. 


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