Recently, there’ve been a lot of healthy chocolate bar replacement recipes floating around on the web. I took this as a hint to give something a go myself, plus the fact it’s approaching christmas – a time when treats are much more readily available and often that little bit harder to turn down!
This is the result of my first attempt and I’m so impressed that I think I’ll give a healthy snickers bar a go next time.
These healthy bounty bars are actually really easy to make and taste so much better than the real thing – never thought I’d be saying that! They’re pretty much coconut, cacao and dates, so are also packed with goodness.
Coconut is such an amazing food with so many health benefits that I just don’t know where to start. It contains iodine, which is helps to prevent thyroid problems (NZ soil is also seriously lacking in it), it soothes the membranes of the digestive tract, it kills many different bacteria, viruses and yeasts, it boosts energy, improves digestion, stabilises blood sugar and reduces inflammation. Honestly, these are just a few things that coconut does within the body, so if you want to find out more, check out the Coconut Research Centre.
Cacao is another awesome food that’s packed with great nutritional qualities. It’s very high in antioxidants and magnesium – two things that the majority of us could do with a lot more of. It boosts mood and contains anandamide, also known as the ‘bliss chemical’. Cacao increases energy and also contains phenylethylamine (PEA), the chemical released when we’re in love.
With all these awesome health benefits, I’m sure you’re dying for the recipe now – so here it is.
Healthy Bounty Bars Filling Ingredients
- 1/2 cup coconut water – fresh if possible, but canned is fine. You could also use plain filtered water or even coconut cream instead.
- 1/2 cup organic dates
- 1 1/2 cups organic dessicated coconut
- 1/2 cup organic raw cashews
- 4 Tbsp organic virgin coconut oil
- pinch of sea salt
Chocolate Coating Ingredients
- 1/2 cup organic raw cacao powder
- 2 Tbsp organic cacao butter
- 2 Tbsp organic virgin coconut oil
- 10 drops stevia (or 5 dates soaked and blended with a little water, or 1-2 Tbsp honey)
- 1 Tbsp organic lucuma powder
- 1 tsp organic vanilla powder
Soak the dates in the coconut water overnight and then blend them together to make a sweet paste. Only add a little bit of the water when you initially start blending then slowly add the rest – this will stop it from splashing everywhere.
Remove the sweet paste from the food processor and add the cashews to blend them into crumbs.
Add all remaining filling ingredients, including the date paste, and mix for a few seconds. My filling was very smooth so it might be even better if you melt the coconut oil and then mix the ingredients by hand in a mixing bowl. This will create a filling with a bit more texture.
Line a tray with baking paper then press the mixture into the tray. Cut into bite sized pieces and put in the freezer for an hour to cool.
When the mixture is cooled, make the chocolate coating by melting the cacao butter and coconut oil over a double boiler and remove from the heat, then stir the remaining ingredients into the oil. If you don’t want to make the chocolate yourself you could buy the Green and Blacks 85% dark chocolate and melt this instead.
Dip the bite-sized pieces of filling into the chocolate and then place back on the baking tray that’s lined with baking paper.
Place in the fridge for 1 hour and then enjoy.
Makes about 20 bars. Store in the fridge or freezer.