Vibrant Pink Bounty Bars
 
Prep time
Cook time
Total time
 
These Bounty-style bars are awesomely raw, vegan, gluten-free, dairy-free, chocolatey, coconutty bites of yumminess.
Author:
Recipe type: Chocolate
Cuisine: Raw, Vegan
Ingredients
  • For the bars
  • 2 cup shredded coconut
  • 2 tablespoon coconut oil
  • ½ cup creamed coconut, at room temperature
  • ½ cup coconut milk, homemade preferred
  • 2 tablespoon coconut nectar
  • ½ tablespoon beetroot powder
  • ½ tablespoon acai powder, optional
  • For the chocolate coating
  • 1 cup chocolate chips, vegan
  • 1 tablespoon coconut oil
  • (for a raw version see substitution below)**
Instructions
  1. For the bars - Place all the ingredients (except shredded coconut and beetroot powder) in a food processor and process until smooth. Add shredded coconut, beetroot powder and pulse to combine.
  2. * Remove from food processor and shape it into a flat rectangle about 3 inches by 7 inches and 1 inch thick. You can aid yourself with parchment paper to accomplish this. Place in the fridge for one hour. Once set enough, take the coconut filling out of fridge and then cut into bars.
  3. For the chocolate coating - To make your chocolate coating. Melt the chocolate chips, add a tbsp coconut oil and stir together until coconut oil is melted.
  4. To assemble - dip bars into chocolate coating (dip each twice for a nice thick coating), place them on a tray covered with parchment paper and pop them back into the fridge to set the chocolate completely. Enjoy!
Notes
* Separate 1 cup from dough and add ½ tablespoon acai + ½ teaspoon beetroot powder. This way you will have two tones of filling. Shape the mixture into small bars like dark filling covered by light one.

** For a Raw version omit the chocolate chips/coconut oil. Mix together:
¼ cup coconut oil, melted
⅓ cup cacao butter, melted
⅓ cup cacao powder
2 tablespoon coconut nectar, coconut palm sugar, or
your preferred sweetener to taste
seeds of 1 vanilla bean, or 1 teaspoon extract
Cut cacao butter into small pieces. Heat a pot of water until it reaches 55 degrees Celsius. Put cacao butter and coconut oil in a smaller metal bowl and place that bowl pour into your pot of hot water. Melt until it has turned to a complete liquid, once melted add cacao powder and slowly whisk together until smooth. Add coconut nectar, vanilla and keep stirring the mixture until starts to thicken.

Are you a coconut lover? Well, this is definitely a recipe for the fans of coconut and those who adore the coconut & chocolate combo like myself! Take bounty bars to a new level by adding a dash of super food! I really encourage you to also try them with matcha, spirulina (blue/green), turmeric or any other fruit powder you might find at home.

Keeps well in the refrigerator or freezer, but if you want it to last longer definitely opt for the freezer and allow to thaw before serving. Enjoy♡
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2020/02/13/vibrant-pink-bounty-bars/