Raw 'Healthier' Bounty Bars

​Bounty bars were the ultimate treat from my childhood.  The combination of chocolate and coconut is undeniably delicious, but when filled with preservatives and far to much proccessed white sugar, its not a treat that can be consumed regularly - or should be consumed at all. 

My recipe involves only a few simple ingredients, is super easy to make and you wont have to feel guilty about enjoying one (or five) every now and again!

Ingredients:
​200g bar of creamed coconut
6 tbsp. coconut oil
3 tbsp. brown rice syrup or maple syrup A pinch of Himalayan pink salt
11⁄2 tsp. vanilla extract
150g desiccated coconut
200g (85% cocoa solids) dark chocolate
​

1. Line a 20cm square tin with baking parchment. If it is hard, place the unopened packet of creamed coconut in a bowl of warm water to melt it through (you can massage the packet to help it along). 
2. When it’s soft all the way through, pour into a bowl and mix in the coconut oil (if its solid melt over a gentle heat first), brown rice syrup, vanilla, salt, and 2-4 tbsp. water if you like a softer centre. 
3. Stir in the desiccated coconut evenly to create a doughy consistently. 
4. Pour the dough into the prepared tin. Press the mixture down with the back of a spoon to make it level and set in the fridge for 15 minutes 
   until hard. 
5. Turn the tin of coconut mixture out onto a chopping board and slice into 
   8 horizontal by 6 vertical slices. Place onto a baking tray lined with baking parchment and keep in the freezer while you prep the chocolate. 
6. Melt the chocolate slowly in a small bowl. 
7. When the chocolate has melted, take the bowl off the heat and place 
   on a tea towel to avoid slipping. Leave it to cool a little, so that the bars 
   get a thicker chocolate coating– but don’t let it harden! 
8. Dip the frozen coconut bars into the chocolate, let the excess drop off and place back onto the cold baking tray. If the chocolate mixture 
   becomes too cold and hardens you may need to reheat gently. 
9. When you’ve finished dipping all of the bars, place the tray back in the fridge until set. Once set, seal in a container and store in the fridge until required. They will keep for about a month if kept in the fridge – or 
   longer if you keep them in the freezer.