Raw Bounty Bar

• Coconut filing
• 2 cups desicated coconut
• 1 cup coconut cream
• 2 tablespoons agave
• 3 tablespoons coconut oil, melted
• 1 pinch sea salt
• Raw chocolate
• 1 cup coconut oil
• 1/2 cup raw cacao powder
• 2 tablespoons agave
• 1 pinch sea salt

1. Melt the coconut oil and cream in a saucepan with the agave until it is all smooth.rn Mix in with the desicated coconut
2. Press into a small lined baking tin, preferably with square sides so that it is about and inch high. Stick in the fridge to set for half an hour then cut into mini bars and transfer to the freezer.
3. Take the coconut filling and dip it in the chocolate sauce, because of the cold it will start to set very quickly. When coated put the bars onto a baking paper lined tray and set in teh fridge for 5 mins, then add another layer of chocolate.
4. Sprinkle a little coconut over the top before they set to make it stick.rn Store in the fridge and enjoy your little bars of tropical heaven!

coconut filing, coconut, coconut cream, agave, coconut oil, salt, chocolate, coconut oil, cacao powder, agave, salt

Taken from food52.com/recipes/29148-raw-bounty-bar (may not work)