Caramel Bounty Bars

Ingredients

• 1 cup dessicated coconut
• 1/2 cup coconut cream

Caramel Topping

This recipe will make a jar of topping which can be stored in the fridge and used as a topping on fruit, stirred through porridge or just eaten straight out of the jar

• 3/4 cup medjool dates, pitted and soaked in boiling water for 10 minutes then drained
• 1 tsp vanilla extract1/3 cup water
• 1/2 tsp salt
• 1 tbls coconut oil
• 2 tbls peanut butter

Topping

• 1 block Loving Earth Coconut Mylk Chocolate or dark chocolate of your choice, melted

Directions

1. In a small bowl mix together the dessicated coconut and coconut cream in a bowl
2. Put in the freezer for 10 minutes
3. Place all caramel topping ingredients in your high speed blender or Thermomix and mix until combined and smooth (TM 1.5 mins, speed 6) You may need to scrape down the bowl a few times. Set aside
4. Remove coconut mixture from fridge and place spoonfuls on a tray lined with baking paper and mould into little bar shapes
5. Place in the freezer to set for 10 minutes
6. Removed from freezer and place a spoonful of caramel on each bar
7. Return to the freezer for 1 hour
8. Remove from freezer and dip each bar into the melted chocolate
9. Return to the freezer to set for 30 minutes