Raw Vegan Bounty Bites

raw-vegan-bounty-bites

My favourite EVER chocolate was Bounty – I’m obsessed with anything coconut so this really is an indulgence for me. I made these a few years ago before starting the blog but never photographed them or wrote down the recipe so thought I’d try to perfect them now so you can all share in their splendor! They are simply mouth-watering; so delicious but also kind of light and fluffy so they don’t make you feel sick. Everyone here loved them, hope you do too.

Ingredients

2 cups desiccated coconut
¼ cup ground almonds
½ cup coconut oil
The cream from the top of a can of full-fat coconut milk
¼ cup maple
1 tsp vanilla extract

Chocolate coating:
3 tbsp cacao powder
¼ cup maple syrup
1 tbsp cashew butter
¼ cup coconut oil (add more if it is too thick)

Method

Melt the coconut oil then mix all the ingredients except the chocolate in a bowl.

Line a plate or baking tray with baking paper then roll the mixture into small balls and put them on the prepared plate and put it in the freezer for an hour. (the baking paper will stop them sticking to the plate)

Make the chocolate sauce while it’s in the freezer. Take it off the heat once ready, take the balls out the freezer and immerse them, one by one, into the saucepan and coat them with the chocolate then put back on the plate. They will be best if you coat them twice, so once you’ve done them all once, re-immerse them.

Put them in the fridge to chill and store them in an airtight container in the fridge.

Love & health,
Lauren

 

Raw ‘Bounty’ Bars

raw bounty bites

Well these certainly went down a treat in my house! Who doesn’t like Bounty?? It is one of my favourite chocolates and just like with most things, here at Two Kitchens, we like to create healthy variations for our favourite snacks.

These are completely free of gluten, refined-sugar, dairy and chemicals, and require surprisingly few ingredients!

Ingredients

Coconut filling:
Half cup desiccated coconut (unsweetened, organic)
A quarter cup coconut oil, melted over the hob
5 tbsp agave nectar
1 tsp vanilla essence

Chocolate layer:
4 tbsp cacao butter
1 tsp coconut oil
4 tbsp raw cacao powder
2 tbsp organic maple

Method

Mix the coconut filling ingredients well in a bowl. Get an empty ice cube tray and portion the mixture into the little cube holes and push them in so they gain the right shape. Once you’ve finished the mixture, put this in the freezer for twenty minutes.

Meantime, melt the cacao butter and coconut oil in a small saucepan over a medium heat. Once melted, add the cacao. Once combined, while stirring, remove from the heat and add the maple. It will bubble a bit so leave it off the heat while you mix it then when it calms down, put it back on the hob on a low heat for a minute, until fully combined.

Once the coconut bites are ready, remove from the freezer and from the ice tray and put them on a plate. Coat each one individually in the chocolate, then, leaving them to sit on a plate put back in the freezer for 10 minutes, remove, and repeat this step as the first chocolate layer will be absorbed by the coconut oil but the second layer will go on nicely. Leave for about half an hour, remove, and store in an airtight container in either the fridge or freezer for up to two weeks.

Happy bounty hunting!
Love,
Lauren