Raspberry Bounty Bars
A healthier take on the classic Bounty bar, infused with the bright flavor of raspberries.
Equipment
- 1 Food Processor
- 1 8x8 inch baking pan
- 1 Parchment Paper
Ingredients
Coconut Layer
- 2 cups shredded coconut unsweetened
- 0.5 cup coconut cream
- 0.25 cup freeze-dried raspberries powdered
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Chocolate Coating
- 1 cup dark chocolate chips 70% cacao or higher
- 1 teaspoon coconut oil
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a food processor, combine the shredded coconut, coconut cream, powdered freeze-dried raspberries, maple syrup, and vanilla extract. Process until a sticky dough forms.2 cups shredded coconut, 0.5 cup coconut cream, 0.25 cup freeze-dried raspberries, 2 tablespoons maple syrup, 1 teaspoon vanilla extract
- Press the coconut mixture evenly into the prepared baking pan.
- Place the pan in the freezer and chill for at least 2 hours to firm up.
- Once the coconut layer is firm, melt the dark chocolate chips and coconut oil in a double boiler or microwave in 30-second intervals, stirring until smooth.1 cup dark chocolate chips
- Remove the coconut slab from the freezer using the parchment paper overhang. Cut into 12 bars.
- Dip each bar into the melted chocolate, ensuring it's fully coated. Place the dipped bars back on the parchment paper.
- Return the bars to the freezer for another 30 minutes to allow the chocolate to set.
- Store the Raspberry Bounty Bars in an airtight container in the refrigerator or freezer.
Notes
For a vegan option, ensure your dark chocolate is dairy-free.
Freeze-dried raspberry powder can be found online or at specialty stores.
Adjust the amount of maple syrup to your desired sweetness.
Freeze-dried raspberry powder can be found online or at specialty stores.
Adjust the amount of maple syrup to your desired sweetness.