Raw Cherry Bounty Bars (Gluten-Free, Paleo, Vegan)
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 21
 
These Raw Cherry Bounty Bars are a healthy alternative to their original Australian counterpart. Succulent, flavoursome, and stunning!
Ingredients
For the cherry bounty mix
  • ½ cup erythritol
  • ½ cup xylitol
  • 2 cups organic coconut milk powder
  • 1 tbsp coconut oil (melted)
  • 1 tbsp cacao butter (melted)
  • ½ tbsp vanilla extract or ¼ tsp vanilla powder
  • 1-2 tsp natural coconut extract
  • 1 tsp beetroot powder/pitaya powder (optional colouring)
  • 50-60 drops Morello Cherry Medicine Flower Extract or 1-2 tsp natural cherry flavouring
  • ½ tsp malic acid (optional but gives a fresher, tangier flavour)
  • ½ cup freshly boiled water
  • 100g pitted fresh cherries
  • 450g desiccated coconut
For the raw chocolate:
  • 150g cacao paste
  • 150g cacao butter
  • 2-4 tbsp agave/7 tbsp maple syrup/or low carb sweetener of choice (follow manufacturer's instructions)
Instructions
  1. Start by preparing your condensed milk like mix. Using a Nutribullet style blender use your milling blade and mill both the erythritol and xylitol until it becomes a powdered sugar.
  2. Add your powdered sugar mix and the rest of your bounty mix ingredients except for the boiled water, fresh cherries, and desiccated coconut to a high powered blender. Pulse a few times to bring the ingredients together.
  3. Next pour in your freshly boiled water and blend until smooth, scraping the sides periodically to ensure that the ingredients come together. Add in your fresh cherries and blend again until smooth.
  4. Pour your condensed milk mixture into a bowl and stir in your desiccated coconut until fully combined and cover with cling film. Place into the refrigerator for 1 hour and chill until firm.
  5. Line a baking sheet with greaseproof paper and set to one side.
  6. Remove from the refrigerator, give a quick stir, and begin to form your bounty bar shapes. I took a fairly generous handful and made roughly 21 bars but it's definitely up to you what size and shape you make. Place your bars onto the lined baking sheet, one by one, until you've used up all of the mixture. Place into the freezer for 20-30 minutes.
  7. Whilst you're waiting for your bars to firm up it's time to make your raw chocolate coating. Place your cacao paste and butter in a bain marie and place onto a low heat. Heat, stirring occasionally until fully melted. Remove from the heat, stir in your sweetener of choice and leave to cool to room temperature.
  8. In the meantime set up a wire rack with a piece of greaseproof paper underneath as things are about to get messy!
  9. Remove the set bars from the freezer and immerse a bar into the raw chocolate mix until fully coated. Remove the bar using two forks, letting as much excess chocolate drip as you can before placing onto the wire rack. Repeat for all of bars. When the chocolate begins to dull down and dry a bit slide a fork underneath each bar and gently lift it off. Repeat the dipping process for each bar until all of the raw chocolate has been used up.
  10. When each bar has begun to dry lever off with a fork as you did before and place into a box or onto a tray lined with greaseproof paper and place into the freezer until fully set - about 15 minutes. Remove and store in an airtight container in the refrigerator/freezer and consume within 1-2 weeks.
Notes
*All cup measurements used are UK cup measurements and so 1 cup = 250ml.
** Prep time largely consists of setting time!
Recipe by Greens of the Stone Age at http://greensofthestoneage.com/how-to-improve-your-sleep-with-cherries-and-raw-cherry-bounty-bars-recipe/