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Desserts

Raw Bounty Bars

These bounty bars are one of our favourite raw treats. They’re super easy to make - you don’t need a food processor or blender, just a bowl! Creamy and moist on the inside, smooth dark chocolate on the outside – they really are the taste of paradise!

Raw Bounty Bars

Print Recipe

Makes 10 bars

ingredients

Coconut Filling
2 cups (200g) Fine Desiccated Coconut see product
⅓ cup (80ml) Coconut Paste
2 tbsp Coconut Oil see product
⅓ cup (80ml) coconut cream
2 tbsp Coconut Nectar (or Agave Syrup Light)
Chocolate Coating
2 blocks (160g) 85% Dark Chocolate see product
2 tbsp Coconut Oil see product
1 tbsp Fine Desiccated Coconut see product

method

Step 1Place desiccated coconut, coconut paste and coconut oil into a bowl. Use your fingers to rub mixture together until it resembles breadcrumbs. Mix in the coconut cream and coconut nectar.
Step 2Line a 15cm x 15cm container or tin with plastic wrap and lightly press the mixture into the container until it’s 2 cm thick. Freeze for 30 minutes until firm.
Step 3Remove from freezer and cut into 10 bars, 3cm x 7.5cm. To create an authentic bounty bar shape, cut off the corners of each bar. Use a palette knife or your hands to smooth out the sides and corners. Return to freezer to firm up.
Step 4Melt chocolate with coconut oil in a heatproof bowl. Use two forks to dip each bar into the chocolate. Gently shake the bar to remove excess chocolate. Place on a tray lined with non-stick baking paper. Refrigerate for 30 minutes until chocolate is set.
Step 5Remove bars from fridge and sprinkle with desiccated coconut. If you have any chocolate left over, drizzle over the bars and return to fridge to set.
Step 6Store bars in an airtight container in the fridge or freezer. Remove from fridge 15 minutes before eating, so they can soften slightly - it’s worth the wait!