Raspberry Bounty Bars - Vegan and Gluten Free - Recipe

Raspberry Bounty Bars

Vegan and Gluten Free

These are amazing! If you like normal bounty bars (Coconut and chocolate!) then you will love the addition of raspberries. They look pretty too so would make wonderful gifts. They do take a while so plan ahead.

INGREDIENTS

3 cups desiccated coconut

½ cup coconut cream

1 teaspoon vanilla extract

¼ cup caster sugar (or sugar replacement)

¾ cup raspberries

2 tablespoons coconut oil

300g dark chocolate

METHOD

1.     Combine half of the desiccated coconut, half of the coconut cream, the vanilla and the sugar 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.

2.     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.

3.     Melt the chocolate in the microwave or in a basin over a pot of boiling water making sure the basin does not touch the boiling water. When it is smooth, stir through the remaining coconut oil

4.     Remove the coconut and raspberry filling from the refrigerator and slice with a sharp knife into 10/12 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.

I use Whittaker's Dark 50% so the coating is not too intense but any dark chocolate will do.