Healthy Coconut Bounty Bars

I’m a BIG chocolate fan. And lately I’ve been digging into the Cadbury’s a little too much, so it was time to revisit my old favourite raw chocolate recipes. A firm favourite and crowd-pleaser being my healthy coconut bounty bars. Who doesn’t love a bounty bar, right? They’re a classic! I used to make these for friends and family and keep stocked in my fridge for chocolate emergencies (daily chocolate emergencies, oops!)

They’re super easy, delish and will become a staple to your weekly prep list I can assure you!

Enjoy!

healthy coconut bounty bars

Ingredients

Coconut part -

1 cup organic coconut cream

3 cups of organic desiccated coconut

1/2 teaspoon of vanilla paste or 1 scraped vanilla pod

3 tablespoons organic rice malt syrup

4 tablespoons organic virgin coconut oil

Chocolate -

1.5 cup organic cacao butter

1 cup organic cacao powder

1/2 cup organic rice malt syrup

Optional: dried lavender to top

healthy coconut bounty bars

Method

  1. Line a baking tray with baking paper and get yourself a saucepan.

  2. Heat the coconut oil, coconut cream, desiccated coconut, rice malt syrup and vanilla over a low heat, stirring until the oil is liquid and combined. Take off the heat and let cool slightly.

  3. Put the coconut mixture in the baking tray and pop in the freezer, make sure it’s nice and even as once these are set, we’ll dip them in the chocolate - yum! You want them to be thick enough to be chocolate fun-size bar sized, so make sure the depth of the mixture is at least 1.5cm.

  4. Give the saucepan a wash and put the cacao butter in over a low heat. Let it slowly melt and add cacao powder and rice malt syrup until combined and melted. Take off the heat and let cool slightly.

  5. Once the bars in the freezer are hard, take out from freezer and cut into chocolate fun-sized bars. Using a fork dip the bars into the chocolate mixture and let the chocolate harden. It will do so quickly as the bars are very cold.

  6. You can then dip into the chocolate again for a second, or even third coat.

  7. Pop back into the freezer on baking paper and let properly harden and set.

  8. Store in an air-tight container in the freezer and take out for a minute or two before eating. The chocolate isn’t tempered (a fickle process!) so it will melt if you leave out of fridge or freezer.

  9. Try not to eat all at once!