Raspberry Bounty Bar — Life Of Pie

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Qualified Nutritionist & GAPS Practitioner

Qualified Nutritionist & GAPS Practitioner

(keto) Raspberry Bounty Bar

I used to absolutely love bounty bars when I was younger. I would hate to look at the ingredients list of them now though. So I decided to create a bounty bar made up of 100% REAL, whole foods. But of course I had to take it one step further and culture (ferment) it to not only add beautiful beneficial probiotics and enzymes to the mix, but also to make it keto or sugar free. This treat is nowhere near as sweet as the original bounty bars, but if you're on a low sugar diet, or ketogenic diet your palate will adjust. I used a small amount of stevia to sweeten it, if you don't like stevia use a touch of pure, raw honey. To be honest I have tried it without stevia and feel like it's not needed, especially in those rare times when you don't feel like sweets or if you prefer it without the 'stevia taste'. This recipe has even been a hit amongst some of my very sugar addicted friends and family members! I've made several versions of this over the past 6 months or so, but the addition of the cultured raspberry layer is my new favourite way to have this nourishing, gut-friendly bounty bar. If you make this bad boy, let me know if you love it as much as I do.

Ingredients

2.5 cups of organic shredded coconut
1 cup coconut yoghurt
Your choice of sweetener to taste (I used stevia)
2 cups organic raspberries (I used a mix of strawberries and raspberries)
2.5 - 3 cups coconut water kefir

Chocolate Layer

1/4 cup super dark organic chocolate
1 tsp vanilla powder
1 Tbsp coconut oil
Stevia to taste

* If you want to culture (ferment) this 'Raspberry Bounty Bar' to make it a sugar free, keto, gut-friendly recipe, then there are a few things you need to do first.*

Step 1 - Mix the shredded coconut and coconut yoghurt together in a bowl until it's evenly combined. Add this mixture to a clean glass jar. Close the lid and place it on a shelf in your pantry and ferment for 24-48 hours.

Step 2 - Add the berries to a clean glass jar and cover them with the coconut water kefir. Close the lid and place the jar onto a shelf in your pantry and allow it to ferment for 24 hours.

Method

1. Line a bread loaf tin with baking paper.
2. Add the fermented coconut mixture to a food processor, blender or thermomix with stevia to taste and blitz together until the stevia is mixed through (5-10 seconds). Taste the mixture and adjust the sweetness if needed. If you haven't fermented the coconut, simply add the shredded coconut, coconut yoghurt and stevia to taste and do the same process as above.
3. Add the ingredients into the lined loaf tin and press it down using your hands or a spoon to compact it.
4. Place it in the freezer to set.
5. Meanwhile, strain the berries from the coconut water kefir. Don't throw the liquid away, this is a delicious berry flavoured probiotic drink, so save it for later. If you aren't using fermented berries, simply skip this step.
6. Add the fermented berries to a bowl and mash it together with a fork. You want to only slightly combine the berries, but still leave a few chunkier bits for texture. If you're using fresh berries, simply add them to a bowl and mash the berries with a fork.
7. Add the berry mixture on top of the coconut slap and spread it out evenly. Place it back in the freezer to set.
8. Add the chocolate, coconut oil, vanilla and stevia to taste to a small saucepan. Heat the mixture until completely melted.
9. When the coconut raspberry layers have set, remove it from the freezer and slice it into bars or squares.
10. Drizzle the liquid chocolate on top, it will set quite quickly as the coconut raspberry layers are already frozen.
11. Now you can savour and enjoy every mouthful.