Raspberry Bounty Bars
A healthy and delicious homemade version of Bounty bars with a raspberry twist. These bars are made with simple, wholesome ingredients and are perfect for a guilt-free treat.
Equipment
- 1 Food Processor
- 1 8x8 inch baking pan or similar size
- 1 Parchment Paper
Ingredients
Coconut Filling
- 2 cup unsweetened shredded coconut
- 0.5 cup coconut cream full-fat, refrigerated overnight
- 0.25 cup raspberry jam sugar-free, if preferred
- 2 tablespoon coconut oil melted
- 1 tablespoon maple syrup or other sweetener, to taste
Chocolate Coating
- 1 cup dark chocolate chips at least 70% cacao
- 1 teaspoon coconut oil
Instructions
- In a food processor, combine the shredded coconut, coconut cream, raspberry jam, melted coconut oil, and maple syrup. Process until a smooth, slightly sticky mixture forms.
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Press the coconut mixture evenly into the prepared pan. Use your fingers or the back of a spoon to create a smooth surface.
- Place the pan in the freezer for at least 1 hour to allow the coconut layer to firm up.
- In a heatproof bowl set over a simmering pot of water (double boiler), melt the dark chocolate chips and coconut oil, stirring occasionally until smooth.
- Remove the coconut slab from the freezer using the parchment paper overhang. Cut into 8 equal bars.
- Dip each bar into the melted chocolate, ensuring it's fully coated. Place the chocolate-covered bars back on the parchment paper.
- Return the bars to the freezer for another 15-20 minutes to allow the chocolate to set completely.
- Remove the bars from the freezer and enjoy! Store any leftover bars in the refrigerator or freezer.
Notes
For a vegan version, ensure the dark chocolate chips and raspberry jam are vegan-friendly.