This creamy homemade bounty bar is a million times better than a sugar-laden store-bought chocolate bar dunked in preservatives. Home-made baking or unbaking is something that can’t be bought – effort and time is put into these delicious pieces of love. Laura Burgoyne locks this recipe down as a weekly treat for herself and her family.
This slice is perfect for a healthy treat for your kids, husband, and of course, yourself. As coconut is naturally a little bit sweet, it helps curbs your cravings and there are no sweeteners added to the base. The chocolate topping is smooth and it melts in your mouth.
2 cup desiccated coconut
2/3 cup coconut oil, melted and allow to cool slightly
1 teaspoon vanilla extract
2/3 cup coconut cream (Kara brand works well)
10 Medjool dates or 20-25 pitted dried dates (soak in boiling water for half an hour and drain before use)
1/2 c coconut oil, melted or softened
1/4 c raw cacao powder
Line a 10-15cm square tin with baking paper.
Mix together all base ingredients and press into a lined tin. Set in the fridge or freezer so it is solid for when the topping is added.
To prepare the topping, place dates and other ingredients in a food processor and blend until smooth. Add coconut oil and cacao powder and blend. It should become quite thick. Spread over the coconut base and place back in fridge or freezer for about an hour to set. Cut into squares and keep in the fridge.
Makes approx. 12 pieces.