Coconut lovers unite! We present the Bounty Jars of your dreams. You can’t go wrong with this healthy interpretation of a classic chocolate bar – a super-tasty and sweet coconut and banana smoothie is layered with a simple silky smooth dark chocolate sauce that makes it look spectacular. It can be prepared in no time and is a real showstopper. We tend to serve this type of smoothie as a dessert, but we are not going to stop you from indulging in it for breakfast!
Serves 2 or 4 small servings
For the Dark Chocolate Sauce
4 tablespoons cold-pressed coconut oil
2 tablespoons pure maple syrup
4 tablespoons cacao powder
For the Coconut & Banana Smoothie
1 frozen banana
50 g (2 oz/½ cup) desiccated coconut
250 ml (8½ fl oz/1 cup) full-fat coconut milk
pinch vanilla powder or extract
2 ice cubes
toasted coconut chips
Melt the coconut oil and maple syrup in a saucepan on a low heat. Stir through the cacao powder and mix until well combined and silky smooth. Set aside to cool slightly while you prepare the coconut and banana smoothie.
Put all of the coconut and banana smoothie ingredients in a blender and blend on a high speed until completely smooth.
To assemble, pour just under half of the chocolate sauce into the base of two medium-sized glass jars (as featured in the photo) or four small ones. Cover with half of the coconut and banana smoothie. Repeat with all but a drizzle of the chocolate sauce and the rest of the coconut and banana smoothie.
Finish with a drizzle of chocolate sauce as well as a sprinkling of coconut and serve straight away, while the chocolate sauce is still molten.
This is an edited extract from Green Kitchen Smoothies by David Frenkiel & Luise Vindahl published by Hardie Grant Books RRP $34.99 and is available in stores nationally.