Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Raw Vegan Bounty Bites

By Tuesday, December 10, 2013 , , , , , , ,

I'll be honest, I never used to like bounty bars, they were always the chocolate I left at the bottom of the box. However, my new found love of coconut led me to try and recreate the famous bounty bar, but in a more nutritious and wholesome way. These little bites are packed full of coconutty flavour and coated in a rich and creamy raw chocolate and they make the perfect little chocolate fix mid afternoon or after dinner. They also make perfect little gifts for Christmas, just make a bunch and tie them up in tissue paper and ribbon!

Makes approximately 15 bites

You will need:

For the bars:
1 cup desiccated coconut
1/4 cup coconut oil
1 tbsp agave nectar/maple syrup/coconut sugar

For the raw chocolate coating:
3 tbsp cacao butter or coconut oil
2 1/2 tbsps cacao powder
1 tbsp maple syrup/agave nectar

Put half of the desiccated coconut in a food processor and process for 15 or so minutes, until it forms a runny coconut butter, then combine with all the rest of the ingredients for the bars in the food processor and process for a few minutes until it forms a thick mixture. Either spread out flat in the bottom of a small baking tray, or roll into the desired shapes, then place into the freezer to set. Once set, either cut the slab into pieces or just remove from the freezer and  leave the balls whole.

Whilst the coconut is freezing, get to work on the raw chocolate coating. Place the cacao butter or coconut oil into a small glass bowl that is sitting in a pot of hot water to form a water bath so that it can melt. If necessary, turn the heat up under the pot to a low heat, but be careful not to get any water into the cacao butter. Once the cacao butter is liquid, add the cacao powder and sweetener, mixing vigorously to prevent any lumps.

Now comes the fun part- dip your coconut bars into the raw chocolate mixture, and then place onto a piece of greaseproof paper to set. The coldness of the coconut should make the chocolate set almost immediately so that they are ready to eat, so enjoy, or freeze to keep them in their best condition




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6 comments

  1. [ Smiles ] Cool! A delicious vegan snack that has coconut and chocolate!

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  2. Hi Siobhan,
    I just made these and they're absolutely delicious. I'll be making a lot more from your blog!
    X

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  3. I've been wondering about this for a while now - when a recipe calls for 3 tbsp cacao butter, is it pre-melted or just straight-out-of-the-tub cacao butter - as I believe there is a difference because if it is melted, it won't have as big density. Anyway, what does this recipe call for?

    Hope my question makes sense :)

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    Replies
    1. When you make raw chocolate I go for the softened value for cacao butter, so when it is creamy and you can scoop it out with a spoon but not totally melted :)

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  4. Hello Siobhan, could you give us the gram measurements of this recipe please. I really don't work in 'cups' Thank you! x

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