Recipe: Raw Bounty Bars

Rich, decadently sweet chocolate covered coconut treats.

This recipe is a raw, vegan, gluten free and optionally refined sugar free version of a Bounty Bar.

Are you a fan of Bounty Bars?

Up until recently, Bounty Bars were one of the last chocolate bars I would choose. Just before Turkish Delights and about even with Cherry Ripes. Maybe my tastes have evolved or maybe I'm a real adult now. Either way..give me a Bounty Bar or Cherry Ripe any day now (vegan, of course) and I'm sweet.

I discovered this recipe by chance when I was experimenting with a recipe for peppermint patties. That peppermint patty experiment turned into a recipe for Peppermint Bounty Bars and inspired further kitchen adventures in the form of these Raw Bounty Bars and Healthy Cherry Ripe Bars (coming soon).

Makes 20 bars

(Or 50 small patties) 

INGREDIENTS
Filling
- 4 cups desiccated coconut (or shredded coconut for more chew)
- 3/4 cup coconut oil
- 4 tablespoons coconut cream, chilled
- 4 tablespoons rice malt syrup
- pinch of salt

Coating
- 2 blocks Whittaker's Dark Chocolate
Optional: Make it refined sugar free by making your own chocolate from scratch by melting and mixing equal parts of coconut oil, raw cacao powder and maple syrup.

RECIPE
1. In a food processor, blend all filling ingredients for a few minutes until combined. 

2. Firmly pack the filling mixture into a lined tin. Store in the freezer until set.

3. Once set, cut into desired shapes then coat with melted dark chocolate (I melted and coated in two batches, melting 1 block of Whittaker's dark chocolate at a time in the microwave for 1.5mins) before placing the bars on a baking paper lined tray. Sprinkle desiccated coconut over bars before the chocolate sets. Refrigerate until set.

If you tried this recipe I'd love to hear from you. Use the hashtag #chelseycrafts on Instagram or post in the comments form below.