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FREEThese delicious Bounty bars are not only our all-time favourite snacks, but also a guaranteed hit on any occasion.
The recipe is suitable for vegetarians, and it’s both lactose- and gluten-free (just check the rice/coconut drink).
Enjoy!
SHOPPING LIST
- 300 g biscuits
- 75 g + 2 tbsp Royal Green Extra Virgin Coconut Cream
- 200 g desiccated coconut
- 3 tbsp Royal Green Caribbean Honey
- 70 g + 10 g Royal Green Coconut Blossom Sugar
- Seeds from 1 vanilla pod
- 1 can coconut milk
- 100 g dark chocolate
- 50 g plant-based rice and/or coconut drink
EASY PEASY
Base:
Crumble the biscuits and mix them with 75 g melted coconut oil and the honey.
Line a 21 x 21 cm container or baking tin and gently press the mixture into the base until about 1 cm thick. Freeze for 30 minutes until firm.
Filling:
In a pan, combine the desiccated coconut, vanilla seeds, sugar (70 g), coconut milk, and 1 tbsp coconut oil. Heat gently until the mixture thickens slightly, then spread evenly over the base in the container.
Topping:
Melt the chocolate in a pan together with the rice or coconut drink, 1 tbsp coconut oil, and 10 g coconut blossom sugar. Pour over the two layers in the container and allow to cool for about 4 hours.
Royal Green Raw Bounty Heaven Bar
These delicious Bounty bars are not only our all-time favourite snacks, but also a guaranteed hit on any occasion.
The recipe is suitable for vegetarians, and it’s both lactose- and gluten-free (just check the rice/coconut drink).
Enjoy!
Shopping List
- 300 g biscuits
- 75 g + 2 tbsp Royal Green Extra Virgin Coconut Cream
- 200 g desiccated coconut
- 3 tbsp Royal Green Caribbean Honey
- 70 g + 10 g Royal Green Coconut Blossom Sugar
- Seeds from 1 vanilla pod
- 1 can coconut milk
- 100 g dark chocolate
- 50 g plant-based rice or coconut drink
Easy Peasy
Base:
Crumble the biscuits and mix them with 75 g melted coconut oil and the honey.
Line a 21 x 21 cm container or baking tin and gently press the mixture into the base until about 1 cm thick. Freeze for 30 minutes until firm.
Filling:
In a pan, combine the desiccated coconut, vanilla seeds, sugar (70 g), coconut milk, and 1 tbsp coconut oil. Heat gently until the mixture thickens slightly, then spread evenly over the base in the container.
Topping:
Melt the chocolate in a pan together with the rice or coconut drink, 1 tbsp coconut oil, and 10 g coconut blossom sugar. Pour over the two layers in the container and allow to cool for about 4 hours.