Raw Bounty Bars

These are lifesavers!
For the coconut filling
  • 1½ cups unsweetened desiccated coconut.
  • ¼ cup almonds
  • ⅛ cup walnuts
  • 1 Tbs honey
  • ½ cup unsweetened coconut milk
  • Pinch of sea salt
For the chocolate
  • 100g Cacao butter
  • 3 Tbs Cacao powder
  • 2 Tbs honey
Make the coconut filling
  1. Blend the nuts till they resemble a fine powder.
  2. In a bowl combine the nuts with all the remaining coconut filling ingredients.
  3. Line a tupperwear or baking tray with cling film and press in the coconut mixture firmly so that it is flat and even.
  4. Place in the freezer for 45 minutes *see notes
Make the chocolate
  1. After about 30 minutes of the coconut in the freezer, you can begin to make the chocolate.
  2. In a double boiler or bowl over a pot of simmering water, very gently and slowly melt the cacao butter, keep stirring it and be patient! This can take up to 10 minutes.
  3. Once the butter is melted, remove from the heat and stir in the remaining ingredients.
Make the bars!
  1. Remove the coconut mixture from the freezer and slice into 8 pieces. Round off the edges with the back of a teaspoon. (You don’t have to do this, it’s simply for aesthetic reasons)
  2. The chocolate would have cooled slightly which is what you want in order for it to thicken.
  3. Place each slice one by one into the chocolate mixture and turn ensuring you coat all sides.
  4. Place the chocolate coated slices onto wax paper and leave in the fridge for 2 hours so that the chocolate hardens.
  5. They will then be ready! They will keep in the fridge for 4-5 days.
* If you have more time or want to prepare the bars in advance then you can leave the coconut filling in the fridge overnight. The quick blast in the freezer is simply to speed up the process.
credit: leanlivingirl