healthy snacks

I recently had a request for a healthy take on the old Bounty chocolate bar. So, I got to experimenting and voila! – this delicious slice was created. Bounty was one of my favourite chocolates ever but, if I’d had this to choose from instead, it would certainly take the cake (or slice).

That’s right, it s**ts alllllll over the original Bounty! Both in deliciousness and nutritional status. Packed with beautiful, healthy fats and tonnes of fibre, sweetened only with medjool dates and maple syrup, this slice makes for the perfect healthy treat – if you can resist eating it all at once! Apart from being filled with yummy coconut and covered in chocolate, one of this slice’s best attributes is that it is super easy to make (with the help of a good quality processor/blender).

So, thank you to the lovely lady who requested this recipe, because its damn delicious! I hope it fulfills all of your Bounty desires. Enjoy!

Ingredients:

Base:

– 10 medjool dates (de-seeded)

– 1 cup almond meal

– 1/2 tsp cinnamon

– pinch Himalayan pink salt

Coconut filling:

– 3 cups finely desiccated coconut

– 1/2 cup coconut cream

– 1/2 cup coconut oil (melted)

– 2-3 TBSP maple syrup (depending how sweet you’d like it)

– pinch Himalayan pink salt

Chocolate top:

– 2 TBSP cacao powder

– 1/2 cup coconut oil (melted)

– 1/2 tsp natural vanilla essence

– 2 tsps maple syrup, or 3 drops stevia (I used stevia to reduce sugar content)

Method:

1. Line a small oven or baking tray with baking paper (mine is approx 30cm by 20cm).

2. For the base, place the dates in a good processor and blend until they form a thick paste. Add the almond meal and cinnamon and blend again until a fine crumb consistency is created.

3. Pour the date/almond mixture into the prepared baking tray and, using your hands, firmly press the mixture down until it creates an even base. Place into the fridge.

4. For the coconut filling, place desiccated coconut, coconut cream, melted coconut oil, maple syrup and salt into the food processor and mix on a low-med speed until mixture is well combined. *taste this as you go as you may want to add more maple syrup or coconut cream

5. Place mixture into baking tray, on top of the base, and spread evenly. Press firmly until the mixture sticks together. Place tray back into the fridge.

6. For the chocolate top, combine coconut oil, cacao, vanilla and sweetener of choice in a small mixing bowl. Stir until cacao is completely broken down.

7. Pour chocolate mixture evenly into the baking tray, over the coconut filling. Place in the fridge or freezer to set.

8. Eat it!