Homemade Lemon Bounty
Prep: 1 hour
Cook: 30 minutes
Ingredients1 ½ cups Desiccated coconut ¼ cup Coconut cream 1 tbs lemon zest 1 tbs lemon juice ¼ cup Natvia 1 tablespoons coconut oil 200g Sugar free dark chocolate
- Combine the desiccated coconut, coconut cream, lemon zest, lemon juice and the Natvia in the bowl of a food processor. Pulse until combined and the mixture sticks together when pinched between two fingers. Firmly press into a greased and baking paper lined 20cm loaf tin, smoothing the top. Place in the freezer.
- Melt the chocolate in the microwave until smooth, taking out to stir every 30 seconds. Stir through the coconut oil until it has melted and the mixture is smooth.
- Remove the coconut filling from the refrigerator and slice with a sharp knife into 10 rectangles or squares. Using two forks dip into the melted chocolate, shake to remove excess chocolate and place on a piece of baking paper. Drizzle extra chocolate over the top. Stand for 30 minutes or place in the refrigerator to chill until set. You can also keep in the freezer for a yummy frozen treat.