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Golden harvest coconut macaroon-style cereal bar
Serves 10
Dessert
- medium
- 30 min
- 20 min
Coconut, dried fruit, cornflakes... Composed in the spirit of our Golden harvest creation, this cereal bar is an encounter between the deliciousness of coconut rock and the crunchiness of sand roses. A real ally for breakfasts as well as the tastiest snacks!
Ingredients
- 10 g of
- 60g raisins
- 3 dried figs
- 2 egg whites
- 35g coconut oil
- 20g coconut sugar
- 100g grated coconut
- 35g coconut chips
- 40g unsweetened corn flakes
- 3 cl maple syrup
- 100g milk chocolate
Instructions
- Preheat the oven to 180°C.
- Infuse the in 20 cl of water at 90°C for 5 minutes.
- Chop the figs into small pieces and leave them and the raisins in 10 cl of infusion for 10 minutes; drain them and leave to one side.
- Whisk the egg whites, the melted coconut oil, the coconut sugar, 90g of grated coconut, coconut chips and the soaked figs and raisins.
- Half-fill the financier moulds with this mixture.
- Roughly grind the corn flakes and mix them with the maple syrup.
- Place a teaspoon of corn flakes with maple syrup on each coconut macaroon base. Press down with the spoon to ensure the two preparations stick together. Place in the oven for 20 minutes.
- Roast the remaining grated coconut: set aside.
- Melt the milk chocolate in a bain-marie.
- After removing them from the oven, dip each cereal bar in the melted milk chocolate, then in the roasted coconut powder. Leave aside on baking paper.
- Enjoy when the chocolate has set.
Tasting and storage suggestion:
Your cereal bars will pair perfectly with a Golden harvest latte, which you can make by placing 8g of the infusion in a mug of hot coconut milk for 5 mins.
These delicious bars can be stored in an airtight metal box for up to three days.
These delicious bars can be stored in an airtight metal box for up to three days.