Blog.

Healthy Bounty Bars

By Kate Kneipp |


Photo by: Martyna Candrick

Meetings at I Quit Sugar headquarters can be a cerebral workout. We like to combat this by being prepared with treats and yep, that sometimes means chocolate.

This week we were treated to chocolate bars that would normally be off limits. But thankfully, this recipe for Homemade Bounty Bars has the I Quit Sugar seal of approval!

Hannah from the blog Health Yeah! is the genius behind these delicious morsels. Apart from creating delicious recipes, we also love Hannah’s down-to-earth approach to nutrition and sustainability. Her mantra is one we all should live by: “Eat Right, Tread Light, Live Bright”.

We’ve adapted Hannah’s recipe to be fructose free:

Healthy Bounty Bars

Recipes - Bounty Bars

Coconut Filling:

  • 1 cup coconut milk
  • 4 tablespoons rice malt syrup
  • 3 tablespoons coconut oil
  • 2 cups desiccated coconut
  • Pinch of sea salt

Raw Chocolate Coating:

  • 1 cup coconut oil
  • 1/2 cup raw cacao powder
  • 2 tablespoon rice malt syrup
  • Pinch of sea salt

METHOD:

  1. To make the coconut filling, place the coconut milk, rice malt syrup and coconut oil in a medium sized saucepan. Over a low heat, stir the ingredients together until combined. Mix through desiccated coconut.
  2. Line a slice tray or container with baking paper. Press the coconut mixture into the pan so that it is about 1.5cm thick. Refrigerate until coconut filling has set.
  3. Once completely set, cut the coconut filling into bars. Cool in the freezer until very cold (this will make the chocolate coating step easier).
  4. For the chocolate: place all ingredients in a double boiler, stirring until smooth/combined. Allow to cool slightly.
  5. Coat the coconut bars with the first layer of chocolate. Place on a tray lined with baking paper and refrigerate until set. When completely set, coat the bars with a second layer of chocolate. Allow to cool in the fridge for 5-10 minutes before serving.

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