Serves 20
Ingredients
Coconut Filling
- 1/4 cup coconut oil, melted
- 1 cup coconut milk
- 4 tablespoons organic or raw honey, melted (organic maple syrup would also work)
- 1 teaspoon vanilla essence
- 1/4 teaspoon sea salt
- 3 cups organic shredded coconut
Chocolate coating ( x 2 for thicker coating)
- 1/4 cup coconut oil
- 1/8 – 1/4 cup organic maple syrup or honey (depending on how sweet or bitter you like your chocolate)
- 1/4 cup cacao powder
Method
Add coconut oil and coconut milk to a medium size bowl and whisk to combine well (you want to make sure that there is no separation between the oil and milk). Next, add the honey, vanilla essence and sea salt and mix well. Then, add the shredded coconut and mix until well combined.
Pour the mixture into a lined square baking dish and place in the freezer for approximately 60 minutes to set. Take out and cut into squares and freeze for another 30 minutes.
To make the chocolate coating, melt the coconut oil in saucepan on low heat. Once melted, add the maple syrup (or honey), whisking until well combined. Then add the cacao powder, stirring well until well mixed through.
Take the coconut squares out of the freezer, dip each piece into the chocolate sauce and placed on a wire rack on top of lined baking tray (make sure the tray fits in your freezer). Freeze until the chocolate has hardened (approximately 30 – 60 minutes)
Optional – prepare another batch of chocolate coating and dip the raw bounty bars a second time and freeze again (approximately 30 – 60 minutes)
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