Raw bounty bars are the bomb-dizzle! Not only are they the healthy vegan-friendly version of the original bounty bar. They are actually really simple to make and no baking is required!
For many reasons bounty bars takes me back to my childhood. A nostalgic memory of road trips around Europe in the car and petrol station stops where if we had been on tip-top behaviour we were sometimes treated to a bounty bar, we would get two packets which usually consisted of two chocolates in each and we would share them between us.
Even now when I get one it does take me back home. After a little trial and error I am so pleased to have recreated this childhood treat and come up with a vegan version. Good for you in moderation and no added nasties or preservative. You have to keep these little numbers in the fridge or freezer.
These would be the perfect little sweet treat to bring out this Festive season, where no cooking is required. Let me know if you try it.
Hope you enjoy
Makes 8-10 bars
1/2 Cup Organic Coconut Milk
1 Cup Shredded Coconut
3.5 Tsp Raw Honey (or maple syrup if vegan)
1/2 Cup Cacao Powder
2 Tsp Vanilla Paste
- Add shredded coconut, coconut milk, 1.5 tsp honey (or maple syrup if vegan), 1.5 tsp coconut oil and 1 tsp vanilla paste to food processor. Blitz until lightly combined.
- Remove from food processor, line a shallow baking tray with baking paper then squidge and press your coconut mix into tray (should be about 1.5cm thick). Place in freezer to cool for 30 minutes.
- In a bowl add 1/2 cup coconut oil, 2 tbsp honey (or maple syrup if vegan), 1 tsp vanilla paste and cacao powder. With spoon or spatula blend well until well and truly combined. If coconut oil is a little hard, gently melt over the steam from a boiling kettle. Mix until smooth and slightly runny consistency.
- Cut your frozen shredded coconut into whatever size slices you like. Dip each piece into runny cacao coating. Place back on baking paper lined tray. Pop back in the freezer until your will serve or store in freezer proof box.