Make these raspberry bounty bars at your own risk! Megan Hallet, a plant-based foodie and recipe creator who shares her amazing recipes over at www.plantbasedlondoner.com has come up with the most dribble-worthy sweet treats. They’re moreish, flavoursome and really easy to make.
“My philosophies around food all revolve around the idea of nourishing indulgence, and these raspberry bounty bars are the perfect example of this. They take the humble bounty bar to the next level, adding a sweet and fruity twist that is oh so moreish. Not only do they taste absolutely heavenly, they’re also packed full of healthy, good for you ingredients to nourish your body as well as satisfy your taste buds.”
Ingredients
Coconut layer
- ½ cup of fresh raspberries
- 1 cup of desiccated coconut
- 3 tbsp of maple syrup
- ¼ cup of coconut oil
Chocolate layer:
- ¼ cup of almond butter
- ¼ cup of coconut oil
- 2 tbsp of cacao powder
Method
- Start by blitzing the fresh raspberries in a blender until smooth.
- Combine in a bowl with the desiccated coconut, maple syrup and melted coconut oil, mixing until sticky and all the coconut it coated. Tip the mix out onto a lined baking tray and spread it out evenly, pressing down firmly to ensure all the coconut is tightly packed together. Freeze for an hour.
- In the mean time, make the chocolate layer by melting down the coconut oil in a saucepan.
- Add the almond butter and cacao powder and gently whisk until the mix is silky smooth.
- Pour onto the coconut layer and place back into the freezer to set for another hour. Once the chocolate is hard, remove and cut into squares.
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