Name: Raw Bounty Bites
Prep time: 20 min
Total time: 20 min
Yield: 20
Cuisine: Western
Ingredients: 1/4 cup coconut oil, melted; 1 cup coconut milk; 4 tablespoons maple syrup; 1 teaspoon vanilla extract; 1/4 teaspoon sea salt; 3 cups organic shredded coconut; 1/4 cup coconut oil; 1/8 - 1/4 cup organic maple syrup or honey (depending on how sweet or bitter you like your chocolate); 1/4 cup cacao powder

Raw Bounty Bites are the perfect healthier version of the classic chocolate bar. And they tick all the boxes - gluten free, dairy free, refined sugar free, egg free and nut free!

I have come up with what I think is a much healthier version of the popular chocolate bar - Bounty!

These raw bars were a winner with my children, Giselle and Josh, and also a suitable option for people that have dairy, gluten, egg and nut allergies or intolerances.

I suggest coating them twice to ensure that you get a nice thick chocolate coating around the coconut centre.

Yield: Makes 20

Raw Bounty Bites

This is the perfect healthier version of the classic chocolate bar. And it ticks all the boxes - gluten free, dairy free, refined sugar, egg free and nut free!

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

Coconut Filling

¼ cup coconut oil, melted
1 cup coconut milk
4 tablespoons maple syrup
1 teaspoon vanilla extract
¼ teaspoon sea salt
3 cups organic shredded coconut

Chocolate coating ( x 2 for thicker coating)

¼ cup coconut oil
⅛ - ¼ cup organic maple syrup or honey (depending on how sweet or bitter you like your chocolate)
¼ cup cacao powder

Instructions

Prepare coconut mixture. Add coconut oil and coconut milk to a medium size bowl and whisk to combine well (you want to make sure that there is no separation between the oil and milk). Next, add the honey, vanilla essence and sea salt and mix well. Then, add the shredded coconut and mix until well combined.
Set mixture. Pour the mixture into a lined square baking dish and place in the freezer for approximately 60 minutes to set. Take out and cut into squares and freeze for another 30 minutes.
Make raw chocolate. To make the chocolate coating, melt the coconut oil in saucepan on low heat. Once melted, add the maple syrup (or honey), whisking until well combined. Then add the cacao powder, stirring well until well mixed through.
Coat the coconut bars. Take the coconut squares out of the freezer, dip each piece into the chocolate sauce and placed on a wire rack on top of lined baking tray (make sure the tray fits in your freezer). Freeze until the chocolate has hardened (approximately 30 - 60 minutes)
Optional double coat. Prepare another batch of chocolate coating and dip the raw bounty bars a second time and freeze again (approximately 30 - 60 minutes)