You can get coconut everything these days – coconut oil, coconut flour, coconut milk, coconut sugar, coconut jam, coconut butter – basically just put the word coconut in front of any kitchen staple and it probably exists somewhere in the world. When I was little, I’m sure the only coconut-based food available to buy was a Bounty bar.
So although we might be total coconut-fiends now I think it’s important not to forget where it all started, which is why I came up a little twist on the original and created these ‘pink Bounties’. The combination of raspberry and coconut goes together so well and everything is better when it’s pink right? My mother-in-law absolutely adores these (Mr H definitely gets his sweet tooth from her) so I love making these when she comes to stay.
Oh and did I mention you only need six ingredients to make these? Easy peasy!
Makes about six bars of deliciousness
- 1 cup dessicated coconut
- 4 tbsp maple syrup
- 3 tbsp coconut oil
- 1/4 cup raspberries
For the raw chocolate coating
- 1/2 cup cacao butter
- 3 tbsp cacao powder
- 3 tbsp maple syrup
To make the raspberry-coconut filling, melt the coconut oil in a saucepan and then pour it into a blender or food processor along with the maple syrup and raspberries. Whizz for a minute or so until it forms a gorgeous pink mixture. Pour this into a bowl, add the desiccated coconut and stir well to combine all the ingredients.
Spoon the mixture into moulds (or into a small tray) and press down firmly with a spoon to make sure it’s all tightly packed together and even and pop in the freezer for 3-4 hours to allow it to set.
Remove from the freezer and pop the bars out of the moulds (or cut it up with a sharp knife if you’ve made it in a tray). To make the raw chocolate, simply melt the cacao butter in a saucepan, then stir in the cacao powder and maple syrup. To choc-ify them (is that a word? Probably not but it should be) either drizzle the chocolate on top or dunk the bars in the chocolate one by one then pop them on a plate, repeating until you’ve used up all the chocolate!
Store in the fridge if you don’t eat them right away like I do!
Love, Mrs H xx