Life Changing Bounty Bars

Shan and I have been hosting a couple of snacks and treats workshops lately and although I can create snacks and treats I never really make them or eat them... I usually do 3 big meals a day full of slow cooked proteins served with delicious fats along with all our home grown veg. My gut loves me best when I feed it like that.

I think we all know deep down we feel the best when we eat wholey and soley real food. Why do we think Ketosis diets, Paleo diets and Atkins diets are all so popular? Whether they are the 'best' diet or not they all force us to eat less out of packets and more out of the garden, they ultimately all enhance our daily vegetable intake. They basically teach us to cut out the unnecessary crap our society has created to play such a dominant role in our diets!

Nevertheless, who doesn't love something chocolatey or sweet every now and then and when it comes down to it Bounty Bars are definitely my pick of choice out of the favourites box. So here is my Bounty Bar recreation that tastes just like a Bounty Bar (possibly even better) without the chemicals, added flavours, preservatives and non edible crap. Enjoy...

Ingredients

Bounty Filling

• 3 cups desiccated coconut
• 250ml coconut cream or milk 
• 1/4 cup honey 
• 1/4 cup coconut oil
• 1/4 tsp sea salt

Chocolate Coating

• 1/4 cup cacao
• 1/4 cup honey
• 1/4 cup coconut oil
• 1/4 tsp sea salt

Note: you can totally add blended cauliflower to these bad boys, get some extra veg into your diet why the heck not!

*Also if you want to make them vegan use rice malt syrup in replacement of honey.

Method

1. To make the coconut filling, place the honey, coconut cream and coconut oil in a medium sized saucepan on a low heat. Stir the ingredients together until melted and well combined. Remove from the heat and mix through 1/4 tsp sea salt and desiccated coconut. 
2. Line a baking tray or container with baking paper and press the coconut filling into the tray approx 1.5cm thick. Refrigerate or freeze until the filling has set. 
3. Once completely set, cut the filling into either 10 long bars or I do 20 small bars (like the favourites box!). Place them back into the freezer allowing them to set and cool again. Trust me this makes the chocolate coating step much easier. 
4. To make the chocolate coating, place the leftover ingredients in a sauce pan on very low heat and stir until smooth and well combined. Stir continuously so that it doesn't burn and you only need it to melt and combine you do not need to heat it. 
5. Coat the bars with the first layer of chocolate, place them back on the baking tray lined with baking paper and refrigerate until set. When completely set, coat the bars with a second layer of chocolate. Allow to cool in the fridge or freezer for at least 10 minutes before serving.