Vegan Raspberry Bounty Bars
Serves: 16
Prep time: 25 Minutes
Cooking time: 4.5 Hours
Ingredients
3 cups Desiccated coconut ½ cup Coconut cream 1 teaspoon vanilla extract ¼ cup Natvia ¾ cup Raspberries 2 tablespoons coconut oil 300g Sugar free dark chocolate
Method
- Combine half of the desiccated coconut, half of the coconut cream, the vanilla and the Natvia in the bowl of a food processor. Pulse until combined and the mixture sticks together when pinched between two fingers. Press into a baking paper lined 20cm loaf tin, smoothing the top. Place in the freezer.
- Combine the remaining desiccated coconut and coconut cream with the raspberries and half of the coconut oil in the food processor. Pulse until the mixture comes together, adding 1 extra tablespoon of coconut cream if necessary. Smooth on top of the coconut mixture and smooth the top. Freeze for 4 hours. Remove to the refrigerator for 30 minutes.
- Melt the chocolate in the microwave until smooth, taking out to stir every 30 seconds. Stir through the remaining coconut oil until smooth.
- Remove the coconut and raspberry filling from the refrigerator and slice with a sharp knife into 10 rectangles. Dip into the melted chocolate and place on a piece of baking paper. Stand for 30 minutes until set. You can also keep in the freezer for a frozen treat.
| Carbs | Pro | Fats | Energy KJ | |
| 11.6g | 2.4g | 20g | 1020 |
