In case you haven’t noticed – for the last months I have been so in love with a vibrant pink fruit from Thailand called Pitaya or pink dragonfruit that I use it in a lot of my desserts and cakes. The color of the pink dragonfruit is sheer amazing and I love to use it to color my sweets naturally.
I always envy people living in hot parts of the world who have access to fresh tropical fruit. It’s so hard to come by fresh pink dragonfruits here in Germany (and if I do manage to find some they are so tasteless). So after doing a bit of research I found a really good way of getting my hands on high quality dragonfruits. I was really excited to find out that the lovely people from the Koro Drogerie sell slices of dried pink dragonfruit by the bulk – so the very next day I ordered a big batch for myself. When they arrived I was super excited and started to experiment with my newly discovered ingredient. As mentioned before, the dried dragonfruit come in slices and they are rather chewy but taste wonderfully. So in order to make them soft again I usually soak them in warm water for 10 minutes or so and they are perfect to use in smoothies and desserts.
The first recipe I would like to share with you using the dried dragonfuit slices are these hemp bars with a crunchy cocoa nibs layer and pink dragonfruit topping. Isn’t the color just stunning!? Looking at these I really wish I had a cafe so I could share these with lots of people. As you can tell on the photos I made a whole batch of different bars. I will share the the recipes for the other bars (a yellow mango raspberry cream bar and the hemp peanut butter cream bar) with my next posts.
Bottom Hemp Layer
- ½ cup hemp seeds
- ½ tsp baobab powder (optional)
- 1/8 cup coconut flour
- ¼ cup creamed coconut (melted)
- Pinch of salt and vanilla
- 2 tbsp coconut water
- handful of cocoa nibs
Pink Dragonfruit Layer
- ½ cup coconut water
- 70 dried pink dragonfruit by Koro Drogerie (if you have access to the fresh one omit the coconut water)
- 2 tbsp coconut cream
- 1 tsp maple syrup
- 1 cup cocoa butter (melted)
- 3 tsp cocoa powder
- Pinch of salt & a pinch of ground vanilla (optional but worth it)
- 3 tsp maple syrup (or more if you prefer it sweeter)
Assembling the hemp layer could not be easier – simply mix all ingredients in one bowl. You will end up with a sticky but workable dough. Push the dough into a lined loaf tin. I only used half of the tin so my bottom hemp layer would be quite thick. If you prefer a thinner bottom layer simply press the dough into the whole loaf tin. Now take roughly a handful of coca nibs and press them into the dough creating a crunchy chocolate layer. Transfer to the fridge for 10 minutes while preparing the pink dragonfruit layer. Grab your blender and add the dried dragonfruit, coconut water and maple syrup and blend until smooth. Now remove from the blender and carefully fold in the coconut cream. Transfer to the freezer for 30 minutes. Release the bars from the tin by pulling up the parchment paper. Cut the bars into pieces with a sharp knife. Prepare the chocolate coating by mixing all the ingredients. Dip the bar into the melted chocolate coating and let the chocolate harden. Decorate as desired and enjoy!