Vegan Raspberry Bounty Bars
A creamy coconutty bar with a layer of raspberry jam all dipped in luxurious dark chocolate - these vegan raspberry bounty bars are like little bites of heaven!
Ingredients
- 100g desiccated coconut
- 5 tbsp coconut cream*
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 1/2 tsp vanilla extract optional
- Pinch of salt
For the raspberry chia layer
- 200g raspberries**
- 1 1/2 tbsp maple syrup
- 1/2 tbsp lemon juice
- 2 tbsp chia seeds
For the chocolate coating
- 150g dark chocolate melted
Instructions
- Make the raspberry chia layer - place the raspberries, maple syrup and lemon juice in a small sauce pan. Cook over a medium heat while mashing the raspberries with the back of a wooden spoon.
- Once you have a sauce like consistency, take off the heat and mix in the chia seeds. Set to one side and allow to cool completely.
- Add all the coconut layer ingredients to a food processor and blend until the mixture starts to come together.
- Press into a loaf tin lined with baking paper and top with the cooled raspberry chia mixture. Freeze for a couple of hours until set enough to slice into bars/squares.
- Dip in the melted dark chocolate, or place each bar on a fork and drizzle the chocolate on top and down the sides to coat.
- Place back in the freezer for 5-10 minutes until the chocolate is set and enjoy!
Notes
Store in an air-tight container in the fridge for up to 4 days or in the freezer for up to 3 months.
* You can now find coconut cream in most supermarkets, but you can use full fat coconut milk instead.
** Fresh or frozen raspberries will work. You can also use different berries.
Nutrition
Calories: 236kcalCarbohydrates: 18gProtein: 3gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 0.5mgSodium: 9mgPotassium: 235mgFiber: 5gSugar: 9gVitamin A: 14IUVitamin C: 6mgCalcium: 43mgIron: 3mg
Tried this recipe?Let us know how it was!