Oh my coconut, I am so excited to share with you guys my new recipe. Without leaving you with any guilty feelings, these delicious raw guilt-free bounty bars let you escape to a warm and tropical destination. While you let the chocolate cover melt in your mouth, it reveals to you the fresh taste of coconut nibs.

Serving: 10 bars
Preparation time: 30 minutes
Harden in freezer: 105 minutes (divided in three sessions)
Preservability: 1 week in the fridge

Ingredients:
The filling
300 gram of raw organic flakes (I used the meat of two fresh coconuts)
2 tablespoons of raw honey

The chocolate outer layer
5 big pitted medjool dates
5 tablespoon raw cacao powder
2 tablespoon coconut oil
1 tablespoon coconut flower sugar
1 pinch pink Himalayan salt

Method:

1. If you choose to use the fresh coconut meat, mix the coconut pieces with the honey in the food processor. Keep processing it until it has become a sticky but solid substance.
2. Take a tablespoon of the filling and press it together with your hands firmly until it become a rectangle. If the coconut still falls apart when pressing it together, try to add some extra honey and coconut oil. Repeat this nine times to have ten equally-sized coconut bars.
3. Place the coconut bars onto a tray covered with parchment paper and let them harden in the freezer for 15 minutes.
4. Now it is time to make the chocolate layer. Put all the chocolate ingredients in the food processor and pulse until it becomes a smooth consistency.
5. Get the coconut bars from the freezer and dip them one by one in the chocolate mass.
6. Put them back in the freezer for 30 minutes to harden, after which you dip them again in the chocolate sauce for a thicker coating of chocolate.
7. Freeze them again for 60 minutes and… you are done!

The best is that you can keep them for one whole week in the fridge. Warning: I only cannot guarantee they will not be in your belly by that time.

Enjoy. Have you made this before? I’d love to hear from you.

Until next time!

Love always,

Mee-Ling