Chocolate Bounty Bars

Ingredients

• 4 cups dried, shredded coconut

• 3/4 cup agave syrup or brown rice malt syrup

• 3 tablespoons melted coconut oil

• 1/2 cup coconut milk

• 1/4 cup coconut butter

  Chocolate Coating

• 1/4 cup coconut oil

• 200 grams dark chocolate 70-80%

Method

1. To prepare the bounty bar filling, place shredded coconut, syrup, coconut oil, coconut milk and butter in a large mixing bowl. Stir well with a spatula, and then add ingredients to a high speed blender or food processor. Blend on high speed, scraping down the sides when needed.

2. Once a smooth consistency is achieved, remove mixture from blender and press into lined tin. Flatten the mixture to make sure the bars will come out the same size. Allow to set in freezer for 4 hours, or overnight. You need to ensure that the bars are firm before preparing the chocolate coating!

3. Once bars are set, prepare chocolate coating. In a large mixing bowl, heat the coconut oil and dark chocolate in small. increments until smooth and silky. If using a microwave, be sure to stir the mixture every 30-45 seconds to avoid burning. Once smooth, remove from heat immediately.

4. To assemble your bars, begin by cutting the coconut mixture into slabs of your choice. I found the bigger the better. Place back in freezer for 30 minutes to firm up again, then remove and get ready to coat.

5. On a lined tray, place each bounty bar. Remove each bar and one by one, dip into chocolate mixture quickly. Using two forks will help to remove excess chocolate mixture. Place each dipped bar onto the baking paper, and repeat the process with all the remaining coconut slabs.

6. Place in the fridge to set for at least one hour before you serve.

7. Store bars in a sealed airtight container for up to 3 weeks.