Bounty Bars

Yesterday was my last day of my anti-inflammatory month on The Myers Way! I was very doubtful at the beginning due to feeling quite low and moody due to the lack of food/sugar. I missed eggs and peanut butter a lot, and I spent a lot of time just wanting to give up. I also had a horrible cold last week, which I was confused as I was meant to be being healthy and protecting my immune system. But its like something has turned around this week. I feel incredibly lively and healthy in myself, and the pain I had in my middle finger has completely reduced, almost disappeared. I would normally wake up in the morning with stiff hands and aching pains until about 12 o'clock but I haven't suffered with that at all for the last week. I have been able to do things on my course with knitting that I struggled with before, which has been a huge relief! This month has also done a lot of favours for my body in the way it looks which is always an added plus!

 So these 30 days has been a success for me creating a huge change with my pain, health and body. I even got told recently how much brighter my eyes looked. Every moody, hungry, peanut-butter missing moment has been totally worth it! I now will slowly introduce back in eggs in my first week, then maybe nuts in my second. But I will be keeping out gluten, dairy, nightshades, legumes 100% of the time now, and following a lot of the elements of the Myers Way due to how good I feel!

Anyway, I made these Bounty Bars last weekend, so I knew when I got home this weekend from Uni, I could stuff them all in!

These are gluten, dairy, egg, allergen free with unrefined sugar, they are also raw and vegan....this list goes on. So whatever diet/intolerance/issues you may have, you most probably can eat them!

What you will need -

For the Coconut Filling:

One Cup of Coconut Milk
Four Tablespoons of Maple Syrup or Rice Malt Syrup
Three Tablespoons of Coconut Oil
Two Cups Desiccated Coconut
Pinch of Salt

For the Chocolate Coating:

One Cup of Coconut Oil
1/2 Cup of Cacao Powder
Two Tablespoons of Maple Syrup/Rice Malt Syrup


(This makes about 10/12 bars - you can always half the ingredients to make less)


In a saucepan on a low heat, add all the ingredients for the coconut filling and make sure that it is all combined. The sugars from the syrups should start to bubble up and this is what makes the filling hold together.
Then pour into a cling film lined tray. Make sure the mixture is evenly spread out and compact down so that the bars really hold together. Pop in the freezer for a couple of hours.

After the coconut filling has been freezing for a little while - start to make the chocolate coating. Mix all the ingredients together on a low heat then move to one side. Let the chocolate cool for a little bit so that it becomes thicker. This will give the bars a nicer coating.

Bring the coconut filling out of the freezer and chop into bar/square shapes.
The colder the better with the bars as this will make them easier to coat with the chocolate.
Dip the bars into the chocolate coating them completely and put them onto some grease proof paper to dry. They should harden pretty quickly once the warm chocolate hits the cold coconut. Pop into the fridge or freezer so that they completely set - then they are ready to serve and eat whenever you want.
I keep mine in the freezer so they are kind of like coconut-choc-ices! Yum!

Enjoy!

MB

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