¼teaspooncoarse sea salt, plus an extra pinch or two
Raw chocolate:
½cupcacao buttermelted, approx. 115g
½cupraw cacao powder
¼cupbrown rice syrup
1/8teaspooncoarse sea salt
Instructions
To make the bounty bars, combine all ingredients in a large bowl and mix till well combined. It should hold together when pressed but still feel a little on the wet side.
Press into a rectangular bread tin (25.5 x 8 cm / 10 x 3 inches) lined with baking paper and use a spatula to smooth out the surface. Freeze for a couple of hours till firm.
To make the chocolate, melt all ingredients over a double boiler at a low temperature and stir to combine. Ensure all ingredients are room temperature and that no water gets into your chocolate, otherwise it will seize. Transfer to a small but deep dish.
Once the bounty bars have frozen, remove and slice very carefully into 14 portions. Don’t rush this process as the bars may crumble. If it is crumbling a little too much, perhaps it needs more time to set.
Dunk the bars in the chocolate with a fork to coat and place on a tray lined with baking paper. Freeze to set then enjoy, or go for a second coat – you’ll have enough chocolate, just be mindful it will up the sugar content (nutrition panel reflects a single coating).
Notes
I used tinned coconut cream and shook it vigorously before using – combining the thick cream with the liquid portion. Don’t use the thick cream alone – you’ll get a crumbly end result.
The xylitol is a natural sugar alternative than does not affect blood glucose.
Opt for Birch tree derived over corn, and if you can only source the crystals, put them in the blender for a minute to powder them.
By all means use less of the brown rice syrup in the chocolate coating – you can get away with half the amount, it may be a little thinner that’s all.
Top with freeze dried raspberries for something a little more special.