The first time I made Bounty bars at home was a long time ago and it was a completely raw recipe.
Now I've upgraded the recipe, so I am looking forward to hear your thoughts after testing!
I am in a no-bake, raw testing recipes, so I started my raw desserts sequal with the Snickers cake, continued by upgrading by Bounty bars recipe and now I am thinking of Rafaello balls and repeating again my Ferrero Rocher recipe as well.
For this recipe, you'll be needing only 4 ingredients (so easy and simple) + chocolate that combined with coconut oil and agave syrup makes the perfect coating for the raw coconut bars.
The reason why this recipe isn't completely raw is that I decided to use store-bought dark chocolate for the coating, but I'll leave you my homemade raw chocolate coating recipe as well here, so you can decide what suits you best.
I liked it, though, more with the melted dark chocolate/coconut oil/agave coating.
QUANTITY
14
bars
COMPLEXITY
Simple
TIME
25
Minutes
Ingredients for the coconut bars
- 200 g shredded coconut
- 140 g coconut cream (dense part of the canned coconut milk)*
- 60 g extra virgin coconut oil
- 4-5 tbsp agave syrup or other natural sweeter by choice
*Find a softer, creamier coconut milk, which is going to be easy to work with. I love the Rapunzel coconut milk by Bio&Bio
Place all the ingredients in a food processor and pulse until they're all nicely combined.
Try the coconut mixture and see if the sweetness works for you or adjust to taste.
Transfer the mixture into a smaller tray lined with parchment paper. I used a squared one and pressed evenly the mixture, about 1 - 1.5 cm thick.
Trasnfer the tray in the freezer while preparing the chocolate coating.
Chocolate coating
- 120 g dark chocolate with 60-70% cocoa
- 60 g coconut oil, odourless works even better
- 1-2 tbsp natural sweetener (agave syrup)
For the raw version
- 35 g unsweetened raw cocoa powder
- 30 g cocoa butter
- 45 ml extra virgin coconut oil
- 1-2 tbsp of natural sweetner
Melt the chocolate and coconut oil over low heat.
Stir with a spoon and pour in the agave syrup while melting.
Set aside.
Take the coconut mixture out of the freezer, it should be quite firm.
Using a big,sharp knive, slice the coconut mixture into equal bars and roll them into the chocolate coating by using 2 forks or a fork and a spoon.
Use the cutlery since it's going to be much easier to roll them over and transfer to a large baking tray lined with parchment paper.
Return the tray into the fridge and store there until serving.
Ps. you'll be left with some extra chocolate coating. Once the Bounty bars are set, you can heat the remained chocoalte again until melted and play with it by making stripes over the bars.
The bars can, actually, be left without any problems on room temperature, if it's not too warm and if they'll be eaten the same day.
They will be soft enough and you won't need to take them out of the fridge 5-10 minutes earlier before serving.
For the raw chocolate coating
Melt the cocoa butter and coconut oil, stir in the cocoa powder during the process, along with the sweetener and melt over low heat until an even chocolate coating has set.
Stir and use for the bars.
