Prep time: 20 minutes
Prep notes: Allow 2 hours to set in freezer
Yields: 20 serves

Ingredients:
Coconut Filling

• 1/4 cup Coconut oil, melted
• 1 cup Coconut milk
• 4 TBS organic or raw honey, melted (alternatively, organic maple syrup)
• 1 tsp Vanilla essence
• 1/4 tsp sea salt (NAS for MD/CHD sufferers)
• 3 cups organic shredded Coconut

Chocolate Coating ( x 2 for thicker coating)

• 1/4 cup Coconut oil
• 1/8 – 1/4 cup organic Maple syrup or Honey (depending on how sweet or bitter you like your chocolate)
• 1/4 cup Cacao powder

Directions:
Coconut Filling:

1. Add coconut oil and coconut milk to a medium size bowl and whisk to combine well (ensure there is no separation between the oil and milk).
2. Add the honey, vanilla essence and sea salt and mix well (NAS for MD/CHD sufferers).
3. Add the shredded coconut and mix until well combined.
4. Pour the mixture into a lined square baking dish and place in the freezer for approximately 60 minutes to set.
5. Take out and cut into squares and freeze for another 30 minutes.

Chocolate Coating:

1. To make the chocolate coating, melt the coconut oil in saucepan on low heat.
2. Once melted, add the maple syrup (or honey), whisking until well combined. Then add the cacao powder, stirring well until well mixed through.
3. Take the coconut squares out of the freezer, dip each piece into the chocolate sauce and placed on a wire rack on top of lined baking tray (make sure the tray fits in your freezer).
4. Freeze until the chocolate has hardened (approx 30 – 60 minutes).
5. Optional: prepare another batch of chocolate coating and dip the raw bounty bars a second time and freeze again (approx 30 – 60 minutes).

Notes:

• These are a great healthy version of the classic chocolate bar and is an absolute winner with my friends and family.
• A perfect option for people that may have dairy, gluten, egg and nut allergies or intolerances.
• I suggest coating them twice to ensure that you get a nice thick chocolate coating around the coconut centre.

Bounty-licious!