RAW vegan gluten-free bounty bars

March 10, 2019




One of my favourite things about my job is always having so much delicious food to eat! I always experiment with different ingredients to create new original recipes for my Pilates Brunch events and wellness courses.


With these courses being run at the weekend, we definitely deserve a treat. My approach to health and wellbeing is not just about doing physical activity and exercise, but rewarding ourselves with nutritious food and surrounding ourselves with great company. 


I love hearing my clients' feedback on each recipe and the response to these delicious bounty bars was over whelming! These bars were ridiculously easy to make with minimal ingredients and were demolished rather the quickly. The best bit; they are vegan and gluten free, so pretty much guilt free right?!






20 dates

150g almonds or pecans or combination of both

2 tablespoons coconut oil

2 tablespoons raw cocao powder

1 tablespoon honey

1 tablespoon maple syrup





200g desiccated coconut (can use sweetened or if unsweetended, add 1 tablespoon maple syrup)

150ml coconut cream

1 tablespoon coconut oil

1 tablespoon coconut milk




4 tablespoons raw cacao powder

4 tablespoons coconut oil

2 tablespoons maple syrup



1. Line a small square baking tin with greaseproof paper and cover with coconut oil.


2. Whizz all the base ingredients into a food processor until it forms a soft, squidgy mass. Press into the baking tin to form an even layer and place in the fridge.


3. Place all the middle ingredients into a large bowl and mix together. Press over the base layer and place in the fridge. Leave for approximately 30 minutes.


4. Melt the coconut oil, maple syrup and cocao power into a saucepan, over low heat, just until it melts. Leave to cool and then drizzle over the middle layer.











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