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!
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.
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