By Rachael Goodwin
Bounty bar bites
9 steps
Prep:25minCook:2h 25min
These polyphenol-rich bites take bounty bars to a whole new level! With the addition of beetroot they are a great source of brain-nourishing anthocyanins, fibre and many other plant chemicals.
Updated at: Fri, 02 Feb 2024 10:05:23 GMT
Nutrition balance score
Unbalanced
Glycemic Index
37
Low
Glycemic Load
9
Low
Nutrition per serving
Calories231.6 kcal (12%)
Total Fat15.1 g (22%)
Carbs23.7 g (9%)
Sugars17.4 g (19%)
Protein2.1 g (4%)
Sodium8.1 mg (0%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Add your blueberries, beetroot, dates and a dash of water to a saucepan on low heat for 5-7 mins, stirring frequently. Cook until soft and a jam-like texture.
Step 2
Remove from the heat and set aside to cool.
Step 3
Next, make the coconut filling. Add all remaining ingredients (excl. chocolate) to a bowl and combine.
Step 4
Add the cooled blueberry mixture and roughly combine.
Step 5
You want to still have some white coconut left.
Step 6
Using clean hands take around 1.5 tosp of the mixture and roll it into a log. Place on a lined tray. Repeat untill all the mixture has been used up. Freeze for 2 hours minimum.
Step 7
After 2 hours, break the chocolate into pieces and place in a heat proof mixing bowl. Melt by either placing over a saucepan of simmering water or heating in the microwave in 30-second bursts, stirring regularly.
Step 8
Once the chocolate has melted, remove logs from the freezer and cover in the chocolate. Garnish with drips of the remaining chocolate.
Step 9
Store in an airtight container in the fridge (up to 5 days) or freezer (3 months).
Notes
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