RAW BOUNTY BARS
Makes: 20 bars
Raw / Vegan / Paleo / Gluten-free / Dairy-free / Refined Sugar-free
Who isn't a fan of bounty bars? I can't imagine there would be anyone, coconut and chocolate are a match made in heaven! Alas, when you know all about the deleterious effects of dairy, store bought denatured and highly refined sugary chocolate, preservatives (the list goes on) one can't enjoy them any more. So, my mission to create that same taste, but with organic raw and nourishing ingredients began. It didn't take long to perfect it, and I certainly didn't mind the few 'not quite' batches made before they were just right!
These are gorgeous presents wrapped in some cellophane and fair trade twine, or to have on hand for guests or when you're feeling like a healthy yet decadent little treat.
Make sure you make the filling first, as by the time it has had long enough in the freezer your chocolate will have solidified
RAW BOUNTY BARS
2 cups organic fine desiccated coconut
1/4 cup coconut butter, recipe here
2 tablespoons coconut oil, melted
1 good sized tsp of vanilla powder, or a scraped vanilla pod*
1/4 cup dark coconut nectar, maple syrup or yacon. (Don't touch agave!)
a small handful raw cashews, about 3 Tbsp
pinch of pink salt
- Pop all ingredients in a food processor and pulse until combined. Make sure you don't over process, you want to look for a fluffy bounty filling consistency, not butter.
- Press filling into an 8x8 inch pan lined with baking paper and set in freezer for 30 minutes. Finger licking is compulsory.
- Begin making your chocolate after your filling has been chilling for 20 minutes.
*You can use vanilla essence if you don't have powder or a bean handy, but reduce the liquid sweetener to accommodate so the filling isn't too moist
You can use this basic chocolate recipe to create raw chocolates too. To this recipe you can add nuts or dried fruits to create your own favourites.
1/2 cup cacao butter (coconut oil will work too)
1/2 cup raw cacao powder
4 tablespoons of coconut nectar, raw honey or maple syrup
- Melt the cacao butter over a bath of warm water.
- Once melted, blend the butter with cacao powder and sweetener.
- Shape coconut filling with your hands to form 2 inch long bounty bar shapes and place on a plate. Once they are all formed, pop them in the freezer for around an hour.
- Make your chocolate about 5 minutes before you are about to remove the filling from the freezer. Pour your chocolate into a bowl, deep enough to dip the bar into.
- With a fork, pick up one bounty at a time in the middle of the bar you have formed underneath.
- Lower the filling into the chocolate mixture until coated, then raise out of the chocolate and give it a little shake to remove any extra chocolate.
- Place on a plate lined with some baking paper. The chocolate will set fairly quick as the filling is frozen.
You can also half dip the bars if you like, this looks really pretty and you can then dip the chocolate covered bar into some finely chopped nuts while the coating is still soft for something really special!
Enjoy right away or store refrigerated in a container. These keep for months, if they last that long!