- Power crunch chocolate coconut for free#
- Power crunch chocolate coconut full#
- Power crunch chocolate coconut series#
Some bars have just 10 grams of protein per serving, which is fine if you’re using the bar as a healthy snack. The higher the protein content, the longer you’ll go before feeling hungry again. There are a few things to keep in mind as you browse the many available protein breakfast bars on the market.īegin by examining the protein content in the breakfast bar. Protein bars are excellent as a meal replacement since they provide both nutrition and hunger control. When life gets busy, you’ll want to opt for a protein bar for breakfast. You may have only a few minutes to get to work after rushing the kids out the door to catch the bus. I must confess that Chocolate Coconut Crunch is never around for more than three days in our greedy household.īut I see no reason why, stored in an airtight container, it shouldn’t keep at least five days.Ī rich, biscuity chocolate treat, I love Chocolate Coconut Crunch as an easy dessert or sweet snack with a cuppa.Ĭut into elegant little squares, I think it would make lovely petits fours to go with coffee and/or brandy too.It’s not always possible to whip up a healthy breakfast from scratch. To give everyone a generous portion, I cut it into nine.īut go for twelve if you like, or even smaller squares. Using a sharp knife, you’ll need to press down firmly to cut through the crispy biscuit base.
When the topping is chilled and set, transfer the Chocolate Coconut Crunch to a board. If the room is at all warm, then this is best done in the fridge. Then just spread it over the completely cold Chocolate Coconut Crunch.įinally, sprinkle over more desiccated coconut and put somewhere cool until the topping is set. Heat on high in bursts of thirty seconds, stirring between each burst. I find the easiest way to do this in a microwave. To get this lovely glossy confection, all you do is melt dark chocolate with a little butter. One thing the chocolate ‘concrete’ of my schooldays definitely didn’t have, besides coconut, was a smooth, rich chocolatey topping. But, left until completely cold, it becomes appetizingly crunchy and crispy. You’ll know when it’s ready as the bake will be slightly pulling away from the sides of the tin.Īt this stage, there will still be a little bounce if you press the top. It should take around 20-25 minutes to get firm. Once you’ve spread the mixture into a lined 20-centimetre square baking tin, it’s ready to bake. Simply melt some butter in a saucepan then stir in sifted self-raising flour, a pinch of salt, and cocoa powder.Īlso in there are desiccated coconut, sugar, and finely chopped dark chocolate. You’ll find a detailed recipe card here: Jump to Recipe With a few extra bells and whistles, including dark chocolate inside and melted chocolate topping, I think it’s positively grown-up.Ĭhocolate Coconut Crunch really couldn’t be easier to make. However, my Chocolate Coconut Crunch is crispy rather than tooth-crackingly hard. Trying to break into it with your spoon, shards would often go shooting across the table! We’d have it for dessert, and always with pink custard at my school. Sometimes called ‘chocolate concrete’ this was a very hard chocolate biscuit. Then, once the bake was done and cooled, I realised that it was similar to a dessert very familiar to eaters of school dinners in the 1970s and 80s.
It was only once I’d begun cooking that I was surprised to find it had no eggs. I didn’t know quite what to expect from the title though.
I first made it almost a year ago when looking for an easy, chocolatey recipe. The recipe that inspired my Chocolate Coconut Crunch was ‘Chocolate Coconut Slab’. Perfect when you want something simple but good. I have a quite a collection now, including the three Farmhouse Kitchen books. After eating my sandwich, Farmhouse Kitchen was one of the programmes I’d watch with Mum before walking back to school.
Power crunch chocolate coconut for free#
Unless it was during one of the periods where I was eligible for free school meals, I’d come home for lunch. The book was published in 1978 when I was at what we’d now call primary school.
Power crunch chocolate coconut series#
I came across a version of it in the second Farmhouse Kitchen cookery book: a tie-in from the 1970s TV series of the same name.
Power crunch chocolate coconut full#
I’m afraid I can’t take full credit for this lovely, easy bake. Just melt some butter then stir in flour, cocoa powder, desiccated coconut, sugar and chocolate pieces.īake for twenty-five minutes, leave to cool and spread over chocolate melted with butter.įinished with a sprinkle of coconut, Chocolate Coconut Crunch is an effortless, sweet treat. With simple ingredients, it can be put together in ten to fifteen minutes. Chocolate Coconut Crunch is an easy, egg-free bake with a biscuity chocolate-coconut base and rich, melted chocolate topping.
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