Freeze dried strawberry and raspberry bounty bars
Refined sugar free | Vegan | Gluten free
This delicious bar will remind you of a cherry ripe and a bounty. Filled with delicious freeze dried strawberries
Bounty Bar
2 cups coconut
1 tbsp freeze dried strawberry powder
1 tbsp freeze dried raspberry powder (or 2 of one flavour)
¼ cup rice syrup or honey
2 tbsp melted coconut oil
½ cup coconut cream
Chocolate
⅓ cup rice syrup or maple syrup
¼ cup coconut oil
¼ cup cacao butter or an additional ¼ cup coconut oil
⅛ cup carob powder
¼ cup cacao or cocoa powder
1 tsp vanilla
Topping
¼ cup crushed freeze dried strawberries
2 tbsp coconut chips
Food processor optional for a finer consistency.
- Place all the filling ingredients into a bowl or food processor and mix well until combined
- Place all of the mixture into a lined 20x20 baking tin and place in the freezer.
- Meanwhile you can now make the chocolate. Melt the cacao butter and coconut oil in a small pot over a low heat.
- Add in the rice syrup and the remaining chocolate ingredients whisk well.
- Take the coconut bar out of the freezer and cut into even sized bars and place on a plate or tray lined with baking paper
- Dip each bar carefully into the chocolate mixture and carefully place onto the tray
- Once you have dipped each chocolate bar sprinkle with the freeze dried raspberry, strawberry and coconut
- Place back in the freezer until set and store in an airtight box in the fridge or freezer