Make Ahead

Eleanor Ozich Raw Bounty Bar

June 23, 2014
0 Ratings
  • Makes 20 small bars
Author Notes

Wowzers….I can honestly say these are the most silky smooth, sexy, chocolate coated, creamy coconutty, delicious things on the planet! You need to make them right now!!
Recipe from Mondays cafe in Auckland by Eleanor Ozich and Hannah Horton of "Petite Kitchen" and "Health, yeah" food blogs —Flossie

What You'll Need
  • Coconut filing
  • 2 cups desicated coconut
  • 1 cup coconut cream
  • 2 tablespoons agave
  • 3 tablespoons coconut oil, melted
  • 1 pinch sea salt
  • Raw chocolate
  • 1 cup coconut oil
  • 1/2 cup raw cacao powder
  • 2 tablespoons agave
  • 1 pinch sea salt
  1. Melt the coconut oil and cream in a saucepan with the agave until it is all smooth. Mix in with the desicated coconut
  2. Press into a small lined baking tin, preferably with square sides so that it is about and inch high. Stick in the fridge to set for half an hour then cut into mini bars and transfer to the freezer.
  3. Take the coconut filling and dip it in the chocolate sauce, because of the cold it will start to set very quickly. When coated put the bars onto a baking paper lined tray and set in teh fridge for 5 mins, then add another layer of chocolate.
  4. Sprinkle a little coconut over the top before they set to make it stick. Store in the fridge and enjoy your little bars of tropical heaven!

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