Raw bounty bars

Commercial candy bars are often highly process and have no nutritional value, which is why Tina is recreating all the classic candy bars that don’t contain nasty ingredients like: - refined sugar free - dairy - emulsifiers - artificial flavours You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Ingredients

45g/1/2 cup desiccated coconut 80ml/4 Tbsp coconut milk 40g/2 tbsp coconut butter (recipe can be found on my blog) 1/2 tsp vanilla extract 14-28g/1-2 tbsp Natvia for the raw chocolate coating 45g/1/2 cup raw cacao powder 125ml/1/2 cup extra virgin cold pressed coconut oil, melted 42g/3 tbsp Natvia

Method

Combine your ingredients for the filling (except the shredded coconut)in a high speed blender or food processor. Blend until smooth and liquidy.
Transfer mixture into a bowl and stir in your shredded coconut.
Pour mixture into a baking dish lined with parchment paper. Press down firmly with the back of your spoon. Make it as thick as you'd like, I made mine about 1/2 cm thick.
Place in the fridge and let it chill for 30 minutes to one hour.
Remove from fridge and cut into 20 small rectangles
Whisk together all your ingredients for the chocolate coating, and pour into a cup.
Dip each piece of coconut bar into the chocolate, and place onto a piece of parchment paper. Repeat with the remaining bars
Let bars set for 15-30 minutes in the fridge. Serve immediately or store in the fridge.