Remember those “Bounty Bars”? Are you still in love with them? Well, as we try to refrain from all refined sugars and aim to adapt and tweak old classics and offer a healthier version, we decided to have a go!
If you wonder where the name comes from, it was named by one the THB children after I told him it was half coconut, half oats (flapjacks)!
Makes 16 squares
100g gluten free oats (we use Rudehealth Sprouted Porridge Oats GF)
100g desiccated coconut
200g bar of creamed coconut
3 tbsp raw honey
6 tbsp coconut oil
5 tbsp pumpkin seeds
1 ½ tsp vanilla extract
Coconut oil to grease
Prep time: 15mins
Standing / setting time : 30mins
Add another 15mins for covering in chocolate
- Grease a glass or ceramic 8x8 dish with coconut oil
- Place the unopened packet of creamed coconut in a bowl of warm water to melt it through, and massage if necessary.
- Once it’s reached a soft/melted consistency, pour into a large mixing bowl and add the coconut oil. The cream and oil should mix well
- Add the raw honey, vanilla and mix well
- Stir in the desiccated coconut and oats to create a dough / paste consistency
- Pour the mix into the prepared dish. Press the mixture down evenly with the back of a spoon. Place in the fridge to set for 30minutes or until hard.
- Once out of the fridge, cut into squares while still in the dish.
- Place the squares onto a tray lined with baking parchment and keep in freezer while you prepare the chocolate coating
- Melt the chocolate in a glass or ceramic bowl over a pan of warm water – make sure the water does not touch the bottom of the bowl. It will take up to 30 minutes to fully melt the chocolate.
- Once the chocolate has melted, take the bowl off the heat. Leave it to cool a little but stirring occasionally
- Dip the frozen cocojacks into the chocolate, all around or just one side!! Carefully place back on cold tray and leave to set.
They will keep really well for up to a month in a glass or ceramic container in the fridge. Can be frozen too!
THE HEALTH BOOST TIP
These bars are raw and use simple, wholesome ingredients. They are quick to make, keep in the fridge for up to a month (if they last that long!)
They are NUT-FREE and therefore perfect as a school snack and you could skip the chocolate dipping and have as a breakfast on the go or morning snack.