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Bounty Bar

Bounty Bar

Bounty Bar Blog Recipe

Shredded coconut, chocolate… Need I say more. No but I will. The contrast between the freshness of the coconut and the richness of the chocolate is perfectly divine. This is definitely one to indulge in.

Process:

Place the shredded coconut into your OmniBlend and pulse until you reach the desired consistency. Then add the rest of the ingredients and blend on low until combined and creamy. You can taste test to see if you need more sweetener or not. Then spread into a container lined with baking paper and spread evenly with a spatula about 2cm thick. Try and get them as smooth and neat as possible. Refrigerate until coconut filling is set, then carefully cut with a serrated knife into bars. Place in the freezer until very cold (this will help the chocolate coating set quicker).

To make the chocolate coating place everything in your OmniBlend and blend on medium for about 10 seconds then pour into a small deep bowl (to get the most height for the chocolate). Dip your bars into the chocolate and then place back onto baking paper. By the time you have dipped all the bars the first ones will be dry and ready for a second dip. The second dip is very important for thick enough chocolate coating. Store in the fridge. Enjoy!

Ingredients:

Coconut Filling

3/4 cup organic coconut milk
3-4 tblsp honey or maple syrup (i used honey)
3 tblsp coconut oil
2 cups organic shredded coconut

Raw Chocolate Coating

1 1/4 cup coconut oil
1/2 cup raw cacao powder
3 – 4 tblsp maple syrup
Pinch of hymilayian salt

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