HOMEMADE 'BOUNTY' BARS
These are gluten, dairy, egg, allergen free with unrefined sugar, they are also raw and vegan....this list goes on. So whatever diet/intolerance/issues you may have, you most probably can eat them! Credit: www.mollybhealthy.com
Provided by mollybhealthy
Time 20m
Yield Makes 10/12 Bars
Number Of Ingredients 14
Steps:
- In a saucepan on a low heat, add all the ingredients for the coconut filling and make sure that it is all combined. The sugars from the syrups should start to bubble up and this is what makes the filling hold together.
- Then pour into a cling film lined tray. Make sure the mixture is evenly spread out and compact down so that the bars really hold together. Pop in the freezer for a couple of hours.
- After the coconut filling has been freezing for a little while - start to make the chocolate coating. Mix all the ingredients together on a low heat then move to one side. Let the chocolate cool for a little bit so that it becomes thicker. This will give the bars a nicer coating.
- Bring the coconut filling out of the freezer and chop into bar/square shapes. The colder the better with the bars as this will make them easier to coat with the chocolate.
- Dip the bars into the chocolate coating them completely and put them onto some grease proof paper to dry. They should harden pretty quickly once the warm chocolate hits the cold coconut. Pop into the fridge or freezer so that they completely set - then they are ready to serve and eat whenever you want.
- I keep mine in the freezer so they are kind of like coconut-choc-ices! Yum!
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