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About This Recipe
Smooth dark chocolate coating creamy coconut and with a zing of tart raspberry, I daresay these Raspberry Bounty Bars are better than the original! There is something so satisfying about recreating your old favourite sweet treats.
I have fond memories as a child of (very!) occasionally being allowed a coconut rough bar at the supermarket.
I used to love the crispy texture of the coconut against the smooth, rich chocolate.
Since cleaning up my diet many years ago now, Bounty bars or coconut roughs are not something that feature regularly in my week.
I missed that salty, tropical coconut flavour so set out to create the perfect healthy replacement.
While creating these, I had some fresh raspberries calling out to be eaten in my fridge.
Adding them to the coconut mix turned out to be a great choice as they add a delicious, subtle sourness which is a lovely compliment to the sweet chocolate and coconut.
I'm a salty-sweet addict, so these bars had to be topped with a generous sprinkle of flaky sea salt.
If you're not a salt enthusiast, feel free to leave this out.
Raspberries offer more than just delicious tartness to these treats.
Recent studies are demonstrating anti-cancer benefits associated with the phytonutrients within raspberries.
They are also a great source of vitamin C, manganese and fibre. Learn more simple nutrition facts like these here.
Not keen on that extra nutrition? Sub out the raspberries. You could leave them out completely for a pure, unadulterated bounty bar.
Or swap them up for strawberries, blueberries or even pineapple or mango for a real tropical treat!
How To Make This Recipe
Raspberry Bounty Bars (Vegan, GF)
Ingredients
- 2 cups desiccated coconut
- 250mL can coconut cream
- pinch salt
- 2 Tbsp. maple syrup (or your favourite liquid sweetener)
- ½ cup raw, fresh (or frozen) raspberries
- 150g dark chocolate
Takes ,makes 10 bars.
Instructions
- Line a small square or rectangular baking tray or food container with baking paper
- In the bowl of a powerful blender or food processor, add desiccated coconut, coconut cream, salt, maple and raspberries and blend until smooth
- Press coconut filling evenly in to the base of the prepared tin and place in the freezer to set for around 1 hour
- While coconut filling is setting, gently melt chocolate over a double boiler or in the microwave (do this in 30 second increments as chocolate can burn suddenly)
- Cut coconut filling in to long rectangular logs (it should make around 8-10 bars)
- Pour melted chocolate in to a shallow bowl and dip coconut bars in to cover evenly, then place on a wire rack covered with baking paper to set
- Once you have covered all of the bars with chocolate, place back in the freezer to set fully for around 1 hour
- Remove from freezer and enjoy or store in the fridge for up to a week
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