Ok I'm not kidding, these are possibly the most delicious thing I've ever eaten. And I should warn you that you may end up eating the entire batch once you've tried the first one! They are SO much tastier than the bounty bars you buy from the shops. They're sweet but not sickly, they're SUPER coconutty, and because they're raw, you're getting all of the nutritional benefits from the ingredients. Now if you do somehow manage to save any (yeah right), they'll keep in the freezer in an airtight container for a month or so, or the fridge for a couple of weeks. I actually store mine out of the fridge in my kitchen drawer as they're a little softer when eaten at room temperature. The cacao butter in the chocolate also means they don't melt!
I really hope you enjoy these as they're one of my absolute favourite recipes (yet another one from the amazing Hemsley sisters, so do check out their book 'The Art of Eating Well' if you like these!).
Raw Bounty Bites
Makes 32 pieces
For the coconut filling
- 200g bar creamed coconut
- 150g desiccated coconut
- 6 tbsp coconut oil
- 3 tbsp maple syrup (or your choice of sweetener)
- 1 1/2 tsp vanilla essence
- 2 tbsp water
- Pinch of salt
For the chocolate coating
- 200g cacao butter
- 1 cup raw cacao
- 3 tbsp maple syrup (you could also use agave, raw honey or other liquid sweetener)
- 1 tsp vanilla essence
- Pinch of salt
- Put the packet of creamed coconut into a bowl of warm water until it's melted into liquid form (squish it around a little to help it along)
- Combine the melted creamed coconut, coconut oil, maple syrup, vanilla essence and a pinch of salt in a bowl
- Add the desiccated coconut and 2 tbsp water and mix until a dough forms
- Press the coconut mixture down firmly into a tray lined with baking parchment and score the top gently so you can see your 'bites'
- Leave it to set in the fridge while you melt the chocolate
- To make the chocolate, melt the cacao butter in a bowl over some hot water, then stir in the raw cacao powder, maple syrup, vanilla essence and pinch of salt
- While you leave this to cool slightly and thicken (10-15 minutes), chop up your bounty bites and place them back in the freezer on lined baking trays. TIP: I'd recommend spreading these out over two trays as you'll need more space once you've coated them in chocolate, and the original tray you pressed he mix into won't be big enough
- When the chocolate is a little thicker, use two spoons, or forks (whatever you find easier) to dip the bites into the chocolate, then place back onto the cold lined trays. You'll find your own rhythm with this, but I leave the bites in the chocolate for 10-15 seconds or so until the chocolate builds up around the coconut so you get a nice thick coating
- If the chocolate gets too thick simply pop it back over the heat to melt it a little and repeat the same process
- You'll probably have some chocolate left over, so why not make a mini chocolate bar like this fruit and nut
- The bites will only take 30 mins or so to set and you can store them in the freezer, the fridge or at room temperature depending on how long you need them to keep (freezer for 1-2 months, fridge for 2-3 weeks, room temp for 1 week)
These have impressed a lot of my friends, especially the ones who are sceptical of this 'raw food stuff'! So, give them a go... you'll never buy another bounty again!
Abi Manders is a mum, health coach, yoga teacher, business woman and complete and utter foodie. In a previous life Abi ran global corporate events, operated at a million miles an hour and used yoga to find balance in this crazy world we live in. Since having her little boy and studying with the Institute for Integrative Nutrition, her journey has veered towards a healthier way of living. Abi believes we all have the power to heal ourselves, and that one step at a time we can make small changes to our diets and lifestyle that will have big effects on our health and happiness.