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Bounty

Bounty

Sugar-free, gluten free and vegan
Features:
  • Dairy Free
  • Diet Friendly
  • Egg Free
  • Fiber Rich
  • Gluten Free
  • Pot
  • Raw
  • Vegan
  • Vegetarian
  • 30 mins
  • Serves 40-45 bars
  • Easy

Ingredients

  • FOR THE FILLING
  • FOR THE CHOCOLATE

It’s one of the most popular and personal favorite sweets of all time! I used to eat this like crazy when I was little… bounty! I love coconut in all forms, chocolate as well, so I had to find a way to eat them together without preservatives, color and taste additives etc etc etc etc….

So, after a few tries, I think this recipe is as close as it can get to it! Full of coconut, with a rich taste, together with the agave syrup, which is a low GI natural sweetener, vanilla for a twist (!) and my personal favorite and super food of superfoods, coconut oil, which will help you burn even more calories, you can eat this and burn fat instead of storing it, hahaha!

It is wrapped with bitter chocolate, but for the ones who like milk chocolate, we can adjust it as well! Goji Mary is here!

Enjoy, my friends, guiltfree!!!

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Ingredients

FOR THE FILLING
300gr shredded coconut
120gr melted coconut oil prefer raw for a richer coconutty flavor
1/4 tsp vanilla bean powder
200-220gr agave syrup adjust it to taste
FOR THE CHOCOLATE
120gr melted coconut oil prefer raw for a richer coconuttyy flavor
90gr agave syrup
70gr cacao powder

Steps

1
Done

Mix the oil and agave syrup well first.

2
Done

Add the vanilla and coconut and mix well.

3
Done

Form your sweets, either in bars or round shape as I did, and you better use gloves to avoid the dough to stick to your hands. Align them on parchment paper on a tray or the top shallow drawer of your freezer, and freeze them for 15-20 mins.

4
Done

In the meantime, prepare your chocolate sauce by mixing all ingredients in a bowl. If your coconut oil needs melting, put the rest of the ingredients in the pot you melt it to avoid cleaning another bowl!

5
Done

Use two teaspoons to dip your sweets in the chocolate and put them on the parchment paper again to let them cool completely. The chocolate will stick and harden right away, as your filling will be cold. Store them in the freezer or the fridge, if you prefer them softer.



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Goji Mary

Είμαι η Μαρία και λατρεύω τη μαγειρική. Η κουζίνα είναι το βασίλειό μου, όπου δημιουργώ για μένα και τους αγαπημένους μου, υγιεινά γεύματα και γλυκά... γιατί τι είναι η ζωή χωρίς γλυκό?! Νέες, ελαφριές, υγιεινές και νόστιμες συνταγές, εμπνευσμένες από τις αναμνήσεις των γλυκών παιδικών μου χρόνων αλλά και από άλλους μάγειρες και μαγείρισσες που μοιραζόμαστε το ίδιο πάθος!

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