Bounty bars are such a classic treat and the combination of chocolate and coconut is undeniably delicious, but when filled with preservatives and far to much proccessed white sugar, its not a treat that can be consumed regularly. My recipe involves only a few simple ingredients, is super easy to make and you wont have to feel guilty about enjoying one (or five) every now and again!
I have sweetened the filling for these babies using rice malt syrup which is made by culturing rice with enzymes to break down the starches, which is then cooled to make a syrup. It involves a mixture of complex carbohydrates, maltose and a small amount of glucose which means it provides a steady supply of energy to the body.
The glucose is absorbed into the blood almost immediately. The maltose takes up to one and a half hours to digest, and the complex carbohydrates are gradually digested and released for up to four hours. Unlike other concentrated sweeteners, which are high in simple sugars, rice malt syrup provides a slow but prolonged source of energy! Making this the perfect pick me up treat when those afternoon cravings hit!
I have also used a good quality organic 80% cacao dark chocolate to coat mine in, but if you prefer to make your own chocolate using coconut oil and cacao powder to make it completely raw feel free!
Raw Bounty Bars
- 2 cups coconut butter (see recipe page)
- 1 cup shredded coconut
- 1-2 tablespoons rice malt syrup
- approximately 2 bars dark chocolate melted
- Mix all ingredients in a bowl apart from the chocolate
- Shape tablespoons of mixture into small bars and place on a tray in the freezer for 10 minutes to set
- Melt the chocolate slowly in microwave until smooth
- Dip bars into chocolate using a fork to scare away any excess then place back on the tray and into the fridge or freezer to harden
- Store in an airtight container in the fridge
So easy and SO yummy! Enjoy!