Healthy bounty bars the good stuff by blueboost

Healthy(ish) Bounty Bars

Take it from us! This healthy take on the good old fashioned bounty bar is a winner!

Packed with all the goodness of nourishing coconut fats, antioxidants of raw cacao and ALL the taste of a bounty bar, it’s the perfect on-the-go, better-for-you snack to give you the boost you need, (or for when you’re just craving something sweet).

If you like this recipe, then you’ll love our Dairy-free blueberry ice cream!

You’re welcome!

***This recipe originally appeared on taste.com.au

Details

Ingredients

  • 85g (3/4 cup) almond flour, lightly toasted
  • 65g (3/4 cup) desiccated coconut, lightly toasted
  • 2 tablespoons coconut flour
  • 1 1/2 tablespoon raw cacao powder
  • Large pinch of sea salt
  • 60ml (1/4 cup) maple syrup
  • 2 tablespoons solidified coconut oil
  • 260g (4 cups) shredded coconut
  • 160ml (2/3 cup) coconut milk
  • 60g (1/4 cup) solidified coconut oil
  • 80ml (1/3 cup) maple syrup
  • 1/2 teaspoon vanilla bean
  • 50g (1/2 cup) raw cacao powder
  • 80ml (1/3 cup) solidified coconut oil
  • 80ml (1/3 cup) maple syrup
  • Large pinch of sea salt

Preparation

  • 1 Grease the base and sides of a 26 x 16cm (base measurement) slice pan. Line with baking paper, allowing the paper to overhang the long sides of the pan.
  • 2 Process the almond meal, coconut, coconut flour, cacao, salt, maple syrup and oil until a sticky mixture comes together. Transfer to the prepared pan and use a spatula or straight-sided glass to smooth the surface. Place in the fridge for 1 hour or until firm.
  • 3For the coconut filling, place all the ingredients in the bowl of a food processor. Process, scraping down the side occasionally, until smooth and combined. Spread over chilled base and use a spatula to smooth the surface. Place in the fridge for 2 hours or until firm.
  • 4 For the topping, place all the ingredients in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Pour over the coconut filling. Smooth the surface. Place in the fridge for 2 hours or until set.
  • 5 Remove the slice from pan and use a sharp knife to cut it into 18 pieces. Store in an airtight container in the fridge for up to 1 week.