April's Raw Bounty Bars

 

For the filling:

2 cups desiccated coconut

1/2 cup raw cashews

2 tablespoons raw honey

1/2 of a vanilla bean, insides scraped out (you can substitute for vanilla essence)

pinch of salt

 

Line a loaf tin with baking paper over hanging the sides.

Place all the filling ingredients into your food processor and blend at high speed until the mixture resembles a smooth thick paste. Press the mixture firmly and evenly into the lined loaf tin using the back of a spoon and place in the fridge or freezer to cool. Now its time to make the chocolate!

For the chocolate:

3 tablespoons coconut oil in its melted form

4 tablespoons raw cacao or cocoa

2 tablespoons raw honey

 

Place the oil, honey and cocoa into your food processor and blend it together on high for 30 seconds or until it looks like a a regular running chocolate sauce. Scrape down the sides and mix it in. Be careful not to blend it for to long or it can solidify.  Pour in to a medium size bowl and sit aside. 

Assembly:

Get your bounty slice out of the fridge/freezer. Pull up the baking paper to pop the slice out of the tin. Using a sharp knife cut the bounty in your desired size or shape.  Place bounty pieces one at a time in to the bowl of chocoate coving it entirely in chocolate and then scooping it out with a fork and placing it on a sheet of baking paper. Repeat the above step with all bounty pieces and then place in the fridge to set. Leave for 1 hour or until chocolate has set. Eat & Enjoy!

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