BETTER-FOR-YOU BOUNTY BARS

MAKES 18. PREP 30 MINS. COOK 5 HRS

INGREDIENTS

• 85g (¾ cup) almond meal, lightly toasted

• 65g (¾ cup) desiccated coconut, lightly toasted

• 2 tbsp coconut flour

• 1 ½ tbsp raw cacao powder

• Large pinch of sea salt

• 60ml (¼ cup) maple syrup

• 2 tbsp solidified coconut oil

COCONUT FILLING

• 260g (4 cups) shredded coconut

• 160ml (⅔ cup) coconut milk

• 60g (¼ cup) solidified coconut oil

• 80ml (⅓ cup) maple syrup

• ½ tsp vanilla bean paste

CACAO TOPPING

• 50g (½ cup) raw cacao powder

• 80ml (⅓ cup) solidified coconut oil

• 80ml (⅓ cup) maple syrup

• Large pinch of sea salt

METHOD

1 Grease the base and sides of a 26cm x 16cm slice pan. Line with baking paper, allowing the paper to overhang the long sides of the pan.

2 Process the almond meal, coconut, coconut flour, cacao, salt, maple syrup and oil until a sticky mixture comes together. Transfer to the prepared pan and use a spatula or straight-sided glass to smooth the surface. Place in the fridge for 1 hour or until firm.

3 For the coconut filling, place all the ingredients in the bowl of a food processor. Process, scraping down the sides occasionally, until smooth and combined. Spread over chilled base and use a spatula to smooth the surface. Place in the fridge for 2 hours or until firm.

4 For the topping, place all the ingredients in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Pour over the coconut filling. Smooth the surface. Place in the fridge for 2 hours or until set.

5 Remove the slice from pan and use a sharp knife to cut it into 18 pieces. Store in an airtight container in the fridge for up to 1 week.