Check ingredients To a food processor, add coconut, maple syrup, coconut butter, 2 teaspoons of rose water and beet juice. Pulse until combined and the mixture sticks together.
Taste and add more rosewater if desired, 1 teaspoon at a time.
Form mini bars of about 2 tablespoons of the mixture using your hands. Make sure to compact it well so that it does not fall apart.
Place on a parchment lined plate. Repeat to create a total of 6 bars. Refrigerate for 30 minutes.
Melt dark chocolate over a double boiler.
Drop a bar, one at a time, into the melted chocolate. Carefully move around to ensure it is fully coated.
Place back on parchment lined sheet and decorate with shredded coconut and rose petals.
Repeat for the rest of the bars.
Place in the fridge until set. Enjoy!
Store in the fridge for up to 5 days.
Common Questions & Swaps:
What if I don’t have coconut butter? I think you could swap the 2 tablespoons of coconut butter with 1 tablespoon of full fat coconut milk + 1 tablespoon of melted coconut oil.
Can I replace the maple syrup with another sweetener? Sure, I feel like agave or brown rice syrup would work well here.
Can I use sweetened shredded coconut? I think so, but I would leave out the maple syrup and add 1 tablespoon of coconut butter.
Can I use another type of chocolate? Yes, use your favorite one.
Can I leave out the rosewater? Totally, I just added it to add a floral flavor and to support my Valentine’s Day theme. Also, add as much rosewater as you prefer. Some people (like my mom!) are rather sensitive to rosewater and don’t like too much of it. I personally love love love it, so I put about 3 teaspoons total in my bounty bars.
