Coconut Papaya Bar
Papaya is rich in vitamins and the enzyme papain, which helps accelerate fat burning and supports protein digestion.
Pay attention to the correct degree of ripeness of the papaya - this exotic fruits tastes best when the skin glows a strong golden yellow.
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 440 mg | (11 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 5 ozs Coconut milk
- 2 Tbsps Agave syrup
- 5 Tbsps Coconut oil
- 1 tsp ground Turmeric
- 1 Papaya
- 10 ozs Shredded coconut
- 14 ozs Dark chocolate
Preparation steps
Put coconut milk with agave syrup, coconut oil and turmeric in a pot and heat over low heat for about 5 minutes, stirring occasionally. Then remove from the heat.
In the meantime peel, core and cut the papaya into pieces. Puree the papaya pulp with a hand blender.
Mix the papaya puree and grated coconut with the coconut milk, place in a flat baking dish lined with baking paper and place in the freezer for 2-3 hours.
Shortly before the end of the freezing time, melt the chocolate in a water bath. Remove the coconut-papaya mixture from the freezer and cut it into 20 bars. Cover the coconut-mango bars with chocolate and chill for at least 30 minutes before serving.