How to make… Raw Berry Bounty Bars

January 20, 2022
1 min read
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In the latest ‘how to make…’ FRANCES CHAN whips up a treat for those who love the combined flavours of berries and dark chocolate. Yum!

I made berry bounty bars by combining two tried and true favourites – coconut bars and berry chia jam, then coated bite-size morsels in chocolate. A virtuous sweet treat.

Coconut layer:
2 c desiccated coconut
1/3 c maple or brown rice syrup
1/4 c coconut oil, softened
1 tsp vanilla extract
pinch sea salt

Berry layer:
4 dates, pitted
1/3 c water
2 c fresh or frozen berries
2 Tbsp chia seeds

500g chocolate of choice (70% dark chocolate is best)
Sprinkles of choice such as shredded coconut, freeze-dried or dried berries, chopped nuts

Line a 20cm square baking tin with cling film.
Mix all the coconut ingredients in a bowl. Spread evenly into your tin and place in the freezer.
Put the dates and water in a small pot. Bring to the boil, then stir in the berries and chia. Bring it back to the boil, reduce heat, and simmer for 5 minutes. Remove from the heat and let thicken as it cools. Mash with a fork to make a chunky syrup.
Spread the jam over the coconut layer and place back in the freezer until solid.
Melt the chocolate in the microwave or over a bain-marie.
Remove the berry and coconut filling from the tin and slice into 36 small squares. Dip each piece in melted chocolate using 2 forks and place onto a lined tray, then sprinkle with decoration before the chocolate sets.
Store in the freezer.

* For more of Frances Chan’s delicious baked treats check out https://bakeclub.yolasite.com

 

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Frances is now into her fourth decade of editing, writing and proofreading for books and magazines in the fields of children’s education, music and film, architecture and design, fashion, travel and sometimes even her favourite subject – rugby. Other discernible likes include hosting the 95bFM Jazz Show, DJing, baking, biking and bashing the drums.

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