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Raw Bounty Bars



8 portion(s)

Coconut bar

  • 55 gram almonds
  • 50 gram Shredded coconut
  • 35 grams coconut oil slightly melted
  • 10 gram Coconut Flour
  • 70 gram Rice malt syrup
  • 1/4 teaspoon Vanilla Bean Paste

chocolate topping

  • 30 gram coconut oil
  • 1 1/2 tablespoon Cacao
  • 1/8 teaspoon Vanilla Bean Paste
  • 35 gram Rice malt syrup

Recipe's preparation

    Coconut bar
  1. 1. mill almonds sp9 7secs

    2. add remaning ingredients mix sp5 8 secs.

    3. shape into desired shapes. i done mine into logs but could do bite size squares. place onto baking paper

    4. place into fridge for at least 3 hours or overnight

  2. Chocolate topping
  3. 1. add coconut oil to TM heat 50 degrees sp1 1min. scrape any of blades then melt again 50 degrees  sp1 30secs.

    2. start timer for 30secs sp3 and add the cacao through the top hole while machine is going.

    3. add vanilla bean and rice malt mix 37 degrees 1min sp2.

    4. pour into a bowl that you can fit your coconut bars into. Dip each bar in chocolate. once all coated go and do another layer on them all staring with your first one. place onto baking paper and set in the fridge about 1 hour.


Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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the colder the coconut bars the better when covering in the chcolate mix as it sets it enough to do a second layer

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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