Budget friendly treat; Chocolate covered Walnuts with sea salt

ImageThe other day I had some leftover melted chocolate from making Homemade Bounty bars; and thought it would be a shame to throw it out. I took a good look into my cupboards and that`s when I found a container with walnuts. Enter idea. Why not mix the walnut with the chocolate and then sprinkle some sea salt? It turned out amazing! the texture of the walnut combined with the sweet chocolate, and the addition of sea salt. Oh my, that`s good! It`s the easiest thing to do; it really is a frugal, budget-friendly treat. And to make things even better. I could use the tin container the walnut was originally in, to keep the treats. I`ll actually be taking these with me tomorrow, when I`m leaving the country. With the tin container having a plastic lid, it`ll be easy to handle and they won`t get damaged in my cabin luggage.

Ingredients:

  • Chocolate
  • Walnuts
  • Coarse Sea salt

Instructions:

Melt chocolate/or use already melted, mix with walnuts, spread it out on a tray or a pan. sprinkle sea salt. put it in the fridge for a couple of hours. Then break it up in suitable pieces. Voila! bon appetit!

ImageImageand if you`re wondering, yes, “valnøtter” is Norwegian for walnuts!

Heavenly Homemade Bounty bars

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These tasty Bounty bars are a lot healthier than the store-bought bounty; by the fact that its homemade, there is no unnecessary additives such as salt, glucose syrup, glycerol, emulsifiers, nor whey powder in it, as there are in store-bought bounty, and a lot less sugar. By using dark chocolate, it gets a very rich flavor and combined with pure ingredients; you won’t be able to eat more than a couple of bites. So you won’t eat as much, and it’s a much better alternative than store-bought. I made these yesterday, and I have to be honest with you. It was the best bounty bar I have ever tasted!

Ingredients

50 g /1.7 oz coconut oil

3 oz demerara sugar (raw sugar)

3.4 oz whipping cream

3.4 oz light coconut milk

200 g / 7 oz dried shredded unsweetened coconut

200-400 g / 7-14 oz dark chocolate (depends on the size of the bar)

Instructions

Heat the coconut oil on low heat. Add sugar and whipping cream. Let the sugar melt. Then add coconut milk and the dried coconut.  Mix well. Put it in the fridge or freezer to cool off until it got a firm texture. Image

This is when it gets messy. Use a tablespoon and take big portions in your palms and squish it tightly. Try to shape it into long bars. When you`re done, put it into the freezer over night.

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Next day: use a sharp chopping knife and cut the big bars into smaller pieces. Put back into the freezer. Melt chocolate and get everything ready.

ImageTake the coconut pieces out of the freezer and dip one by one into the melted chocolate. Since the coconut is frozen, the chocolate will cool off quickly. When you`re done, put them into the fridge for a couple of hours. Enjoy!

ImageNote: depending on how big the sizes are, how much chocolate you need vary. I wanted small portion sizes so I used more chocolate. If you want bigger bars, then you won`t need as much to cover the bites.

Question: I`m used to the metric scale, so I use dl and grams mostly, but I try the best I can to convert the ingredients into other units of measurement. However, I`m not sure when to use oz and when to use cups, because sometimes it seems a bit unprecise to use cups when the ingredient measures requires more precision. When should I use the different measurement units?

Productive days in the Kitchen

It was quiet in here yesterday, because I was busy in the kitchen, baking two different kinds of portion bread and then making bounty bars. When it was all done I was a bit tired, and realized I hadn`t eaten anything since breakfast. I know, it`s not good for me. It`s just that when I get into baking-mood, I entirely forget to eat. So after being a busybee in the kitchen for 6 hours, and finally having got some dinner, I collapsed on the couch and stayed there all night.

I`ve also been quite busy in the kitchen today as well, I made caramels, for the first time ever, sprinkled with sea salt (!!!) and wheat tortillas. But all this means for you is that I now have 5 new recipes to share with you;

Homemade Bounty BarsBounty Bar

Crescent RollsImage

Triangle Bread with Pumpkin seedsImage

Wheat TortillaImage

Caramel with Sea SaltIMG_3510

healthier bounty bars

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This christmas I`m making homemade treats like caramels, burnt almonds (caramelized almonds) and bounty bars, to give to my BF`s parents and sister. At the moment, I`m sitting restless on the couch waiting for the coconutmass to cool down and get just the right texture in order to be shaped into small bars. I hope they will look something like the picture above, only not as white, since I used demerara sugar. If everything goes as it should, I`ll add pictures and recipe tomorrow and let you know how it went!

Wallowing in Self Pity…

Well, not exactly. Just feeling a bit “under the weather”. Woke up feeling absolutely horrible, but after some painkillers and some well deserved dark chocolate bites, I`m starting to feel better. Though, the thought of opening my textbooks and studying phonetics doesn`t exactly thrill me. After yesterday`s exhausting exam, and a long walk around town, I think I need to just take it easy today. And eat some more chocolate.

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