You either like coconut or you don’t! If you do, you will love this one.
It happens too often that I get inspiration from my Instagram feed. I found coconut chocolate bars with a purple blueberry filling that looked amazing. So I thought I could do my own version of a healthy Bounty bar without even looking at a recipe.
I’m always saying: Once you’ve prepared a few clean desserts, you’ll have a feeling for the ingredients and creativity.
It’s always the same ingredients: nut butters, coconut oil, natural sweetener, nuts, dark chocolate or cacao and (dried) fruits. Just a few ingredients with enough variety to be creative.
I knew I’ll get a thick sauce if a cook raspberries with a few tablespoons of coconut milk.
Then I added 8 tablespoons of coconut butter and 10 tablespoons of shredded coconut. I shaped it into a rectangle on baking paper.
Put it in the fridge or freezer. When coconut butter cools down it gets solid. Mixing it with something liquid like raspberry sauce, it has a cheesecake-like texture that you can cut into bars.
I froze the bars for 1 hour so it’s easier to process them. When you dip the frozen bars into melted chocolate it gets solid very quickly. I like to mix the melted chocolate with 1-2 teaspoons of coconut oil so the chocolate cover is a bit softer.
There you go, after half an hour of chilling, here are your clean pink Bounty bars:
Pink Raspberry Bounty
Ingredients (serves 5 pcs):
150g frozen raspberries
3 Tbsp coconut milk
1 Tbsp Honey
8 Tbsp coconut butter
10 Tbsp shredded coconut
70-100g dark chocolate
- Heat the raspberries, honey and coconut milk, boil for 10 minutes
- Add coconut butter and stir well.
- Stir in the shredded coconut.
- Shape a rectangle on baking paper, freeze for 30min.
- Cut into bars and cover with dark chocolate.
- Cool until the chocolate is solid.