Two quick & easy bounty bar recipes for a healthy treat!

Recipe 1 – No Bake Bounty Bar

Yields 12-14 small bars

Ingredients

• 1 cup unsweetened shredded coconut
• 3 ½ tbsps honey or maple syrup
• 2 tbsp virgin coconut oil (not melted)
• 1/8 tsp salt
• Dark chocolate
• Optional: 1 tsp coconut or vegetable oil while melting the dark chocolate

Instructions

1. Process the first four ingredients in a food processor or blender. (While you can technically stir by hand instead, the patties will be less firm.) Line a plate with wax or parchment paper. Form the blended mixture into mini bars with your hands, then freeze until firm.
2. Carefully melt the dark chocolate in a bain marie or waterbath. Stir in the optional 1 tsp vegetable or coconut oil before melting because it makes a much smoother chocolate sauce that can easily coat the coconut bars and enables you to use less sauce overall.
3. Dip the coconut bars into the chocolate sauce then re-freeze until firm.

Recipe 2 – Strawberry Bounty Bars

Ingredients:

• 1 cup unsweetened shredded coconut
• 7 dates (soak them for 10 -30 minutes before using them in the recipe)
• 1 big handful (or more) strawberries.
• 100 g dark chocolate

Method:

1. Blend the strawberries, coconut shred and dates until you have a fine paste or dough.
2. Press out the strawberry-date-coconut dough on a parchment paper in a rectangular form. Make sure it sticks together well.
3. If needed pop the cake in the freezer for some minutes.
4. Cut into bars.
5. Melt the chocolate in a bain marie or water bath. Set aside.
6. Dip in the melted chocolate. Be carefully so they don’t break.
7. Decorate as you wish, with nuts of choice or some coconut shred
8. Pop in the freezer for some minutes until the chocolate is set.

Enjoy!

Storage in the fridge or freezer.