Dark Chocolate Bounty Bars
PALEO II VEGAN II SOY FREE II DAIRY FREE II GLUTEN FREE II SESAME FREE
Indulge in these Irresistible dark chocolate bounty bars. If you're craving a guilt-free treat that satisfies your sweet tooth, look no further! This delectable homemade dark bounty chocolate bars recipe is vegan and healthy because it’s made with raw chocolate.
This is a delicious copycat version of the nostalgic and popular Bounty chocolate bars in the UK. Except this Bounty chocolate bar is more delicious, get ready to sink your teeth into the perfect combination of rich chocolate and creamy coconut without animal products or unnecessary additives.
I prefer this homemade version of dark chocolate bounty bars over the commercial one because it only contains real, whole-food ingredients, not synthetic ones.
The chocolate coating is homemade raw chocolate, which is basically chocolate without all the junk; YES you read that correctly: chocolate that’s healthier! Yes there is a god!
Notes on ingredients
Sweetener
I used maple syrup, but I would recommend coconut blossom nectar as the sweetener if you can get hold of any. You could also use raw honey or agave.
There are plenty of sweeteners to choose from. If you haven’t heard of coconut blossom nectar before, well, you are in for a treat, I promise you, and this will be the most delicious ingredient to grace your lips! Produced using nectar collected from the sap of coconut blossoms, the syrup has a delectably sweet coconut flavour.
Coconut blossom nectar: click here to buy.
Fruit powder
The freeze-dried raspberry powder I bought locally, however, you can buy this online quite easily. You could also use;
Cacao butter/Coconut oil
Cacao butter is made from the fatty seeds of the cocoa tree, which undergo various processing steps to extract the valuable cocoa butter used in chocolate-making and other applications. It’s important to note that cocoa butter is vegan and does not contain butter or other animal products.
You can use either coconut oil or cacao butter in this recipe. If you choose coconut oil, the chocolate will be a little softer. However, if you use cacao butter, the chocolate will have a more familiar consistency. I personally just use whatever I can easily get my hands on.
You can buy cacao butter online at Amazon, or in health food shops. "Try WellEasy. They are an online shop that sells everything at discounted prices. Use my code KAM10 at the checkout to get £10 off your first order.
Ingredients
FAQ’s
What is raw chocolate?
Raw chocolate, also known as raw cacao, is chocolate in its purest form. It is made from unroasted cacao beans.
It has a rich, intense flavour but with a deep and satisfying taste. Raw chocolate can be enjoyed in various forms, such as bars powders, or even used as an ingredient in desserts and smoothies. Indulging in raw chocolate not only provides a delicious treat but also offers potential health benefits. Think of it as chocolate without the junk.
Are there any health benefits to consuming raw chocolate?
Yes, raw chocolate is rich in antioxidants, vitamins, and minerals. It can boost mood, improve cardiovascular health, and boost natural energy. Unlike processed chocolate, raw chocolate retains its natural nutrients and enzymes, making it a healthier choice.
How long does raw chocolate last?
Raw chocolate can last for several weeks if stored properly in an airtight container in a cool, dry place. However, consuming it within a few days is best for optimal freshness.
Can I store raw chocolate in the fridge or freezer?
You can store raw chocolate in the fridge or freezer to extend its shelf life.
Where can I find raw chocolate ingredients?
Raw chocolate ingredients can be found in health food stores, speciality grocery stores, or online retailers that offer organic and natural products.
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Step by step
8 portions - 3 hours prep and chill time
Recipe
Coconut filling
2 cups desiccated coconut
1 cup coconut milk
1/2 cup melted coconut oil
1/3 cup maple syrup
1 tbsp freeze-dried raspberry powder
Raw chocolate coating
1.5 cups coconut oil or cacao butter
2 cups raw cacao powder
1/2 cup maple syrup/honey/agave
1 tsp Vanilla extract
Method
Mix the first 4 ingredients together and if using freeze-dried raspberry powder divide the mixture into two and add a tsp or more to get the desired colour. Transfer the mixture into two 1 inch deep lined trays, and freeze till solid.
To make the raw chocolate melt the coconut oil over very low heat, take off the heat and add the other ingredients and whisk together, keep covered somewhere warm till the coconut mixture has set.
I like to take out the coconut mixture for 5 minutes before I cut into portions and then pop them back in the freezer for 20 minutes.
Take the coconut bars out of the freezer which will be set, and dip into the raw chocolate one by one using a fork so the excess chocolate can drip away place them on a lined flat baking tray, once all the coconut bars have been coated drizzle over a little more chocolate and garnish. I used ground pumpkin seeds, freeze-dried raspberries and chopped nuts.
Further support & resources
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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