Pink Bounty Bars

INGREDIENTS:

• 200 ml coconut milk
• 2 tbsp coconut oil, melted
• 3 tbsp maple syrup
• 200 g shredded coconut
• 3 tsp Organic Dragon Fruit Powder
• 200 g dark or milk chocolate

INSTRUCTIONS:

1. Place all ingredients except chocolate into a blender and blend until well combined. If the mixture is too wet, add more shredded coconut. If it’s too dry, add more coconut milk.
2. Take out about 1 tbsp of the mixture and form it into a rounded bar (similar to the shape of Bounty bars) with your hands. Do this until no coconut dough is left.
3. Place all coconut bars onto a plate and freeze for at least 45 min or until firm.
4. Use a double boiler to melt the chocolate.
5. Dip each coconut bar into the chocolate and freeze again for about 15 min. Enjoy!

Raw Chocolate Dragon Fruit Fudge

INGREDIENTS:

• 1/2 cup Organic Dragon Fruit Powder
• 1 1/2 cup organic cacao powder
• 1 1/2 cups organic coconut sugar
• 1/4 cup organic coconut oil refined, melted
• 1 cup organic pecan pieces
• Some organic cacao nibs for topping (optional)

INSTRUCTIONS:

1. Line an 8×8 pan with parchment paper on all sides. Set aside.
2. In a food processor, mix all ingredients well until it forms into a ball.
3. Pour the dough in a pan, spread the surface evenly, and top with dragon fruit powder and cacao nibs.
4. Let it freeze in the freezer for about an hour until it’s firm.
5. Take out of the fridge 15 minutes before serving.
6. Cut into square pieces and enjoy!

INGREDIENTS:

• 3 large egg whites, room temperature
• 180g superfine sugar
• Pinch of cream of tartar
• 2 tbsp Organic Dragon Fruit Powder

INSTRUCTIONS:

1. Preheat the oven to 200 degrees F.
2. Place the egg whites in a large, clean mixing bowl, and add the cream of tartar.
3. Whip the whites on medium speed until foamy and just beginning to turn white.
4. While continuing to whip, add in the sugar very slowly (about 1 tsp at a time).
5. Stir in the pomegranate powder.
6. Turn the mixer up to high speed and whip until the meringue is glossy and very stiff.
7. Transfer the meringue to a clean piping bag fitted with a star tip, and pipe 1-inch diameter kisses onto a parchment-lined baking sheet.
8. Bake the meringues in the warm oven for 2 hours, or until light and crisp (do not brown).
9. Cool and store in an airtight container.