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Coco-Shew Bounty Bars

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Friday, 19 May 2017


These little bars of bliss by Paula Ansell of Just Soul Food are almost completely ‘any form of sweetness’ - free! So those of us who are ultra careful regarding their sugar intake can enjoy these too. Do we hear cries of happiness?!


At a glance
Makes 1 tray, or 30 bars
4 cups of shredded coconut

4 cups of soaked cashews – soak for atleast 4 hours

1 cup of coconut cream (RG Tip: You can also make your own thick coconut cream by blending young Thai coconut meat with just enough water to make a creamy consistency)

1 cup coconut oil

1 tbs Vanilla


3/4 cup Coconut oil(melted)

2/3 cup Maple

1/4 cup Cacao Butter(melted)

50g Raw Cacao Powder

1 teaspoon Vanilla

pinch of Salt



1. Blend in your food processor till fine.

2. Line your tin with cling film and spread mixture evenly and pop in the freezer to freeze.

3. Once frozen remove from tin and cut into portions.

Dip portions into chocolate mixture *recipe below, and lay on a flat baking tray lined with parchment paper and chill.

1. Using a double boiler method, gently melt coconut oil and cacao butter until liquid.
2. Whisk in maple syrup, vanilla, and salt, then cacao powder while continuing to whisk until well incorporated. 

Additional Tips

Recipe by Paula Ansell: