Created by famend meals photographer and blogger Murielle Banackissa, these home made bars have a phenomenal pink hue and floral aroma.
What you want:
1½ cups unsweetened shredded coconut, plus extra for topping
2 tablespoons maple syrup
2 tablespoons coconut butter
3 teaspoons rose water
½ teaspoon beet juice
1 (3.5-ounce) darkish chocolate bar, chopped
Rose petals, for garnish
What you do:
- Right into a meals processor, add coconut, maple syrup, coconut butter, rose water, and beet juice. Pulse till mixed and sticky.
- Line a plate with parchment paper. Scoop 2 tablespoons of combination and type right into a bar form. Compact properly so it doesn’t collapse. Place on ready plate, and repeat to create a complete of 6 bars. Place in fridge for half-hour.
- Utilizing a double boiler, soften chocolate. Drop a bar, one after the other, into melted chocolate and gently toss till totally coated. Place again on parchment-lined plate and garnish with shredded coconut and rose petals.
- Repeat for remaining bars after which place within the fridge till set. Retailer in fridge for as much as 5 days.
Photograph credit score: Murielle Banackissa
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