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Bounty Bars

I used to dislike coconut so so much, especially bounties... But when I started to eat more healthy and got rid of the sweets. I started to appreciate coconut more and more. And here we are, a few years later, fully addicted to coconut and creating my own bounty bar recipe...

Well I'm going to tell you: if my family, the handyman AND my friends approve, than I think we got a winner here! So I'm begging you to try this recipe out and share your creations with me. It's easy, it's delicious, and not able to stay in your fridge for too long...

First layer

150gr Giraffes Coffee Naturally Granola

200gr dadels

Second layer

75gr coco oil

5tbsp agave

150gr coconut grater

Third Layer

100gr dates

Splash (oat)milk

Fourth layer

100gr melt chocolate (I used 75%)


Blend the dates together with the granola for the first layer. Press this together in a baking tray and place in the fridge while making the second layer.

For the second layer you need to melt the coconut oil in a (steal) pan. Meanwhile mix the coconut grater together with the agave and add the coconut oil. Take the baking tray out of the fridge and add the second layer on top. Important: press this very well together. Place in the fridge to make sure the second layer will cool down and gets harder.

For the third layer you need the (steal) pan again. Heat a little drip of coconut oil in the pan and add the dates (puree) and add 100ml (oat)milk. Dissolve the dates, so you’ll get a thick dates paste. When it’s too thick add a little more milk, too thin? Add more dates (puree). Make sure it’s not liquid at all otherwise it will be harder to keep the paste on it’s place. Poor over the other layers and place back in the fridge.

Melt the chocolate au Bain Marie in a pan and poor over the dates layer. Sprinkle some Himalaya salt over the choco layer and place back in the fridge. Just wait until the chocolate dried. Than your bounty slices are ready to eat and slice (which is one of the hardest things to do…)

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