I don’t remember when I first ate a Bounty chocolate bar.  All I  know is that to date if I see one, it takes all my will power not to buy a couple of them and tear into them immediately.  It doesn’t even matter that I find them sickeningly sweet now.  Sometimes I think its the nostalgia they evoke, after all, food is about places traveled, people we’ve met, the fun times we’ve had.  See how philosophical a Bounty bar can make me?  But its time to make new memories with old tastes and so these updated snazzy Raw Bounty Bites…

Statutory warning: Picture heavy post!

Raw Bounty Bites

These little delightful nuggets are so fun to make.  Just five ingredients …..no cooking, no mixers or blenders.  Just dump everything in a bowl, mix it up, shape into little balls, freeze.  Next morning a simple dip ( or two!) in melted chocolate and you’re done!  This is an immensely enjoyable candy-making project with kids and your friends too.

Can we please stop for a minute and talk about the taste?  We have a  sweet, sticky, gooey coconut filling covered with really dark chocolate…that tastes much better than the real thing.  It was so good that I had to make another batch even before I was done taking pictures!  We were going for a half-eaten ball kinda thing !!  With no unhealthy or processed ingredient, its a perfect guilt-free fix for that afternoon slump or dessert craving or those exam days when the daughter is ravenously hungry all the time!

So go ahead my friends, give it a try, make new delicious healthy memories!

Raw Bounty Bites

Raw Bounty Bites

Raw Bounty Bites

Raw Bounty Bites

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Raw Bounty Bites

These little delightful nuggets are so fun to make. Just five ingredients …..no cooking, no mixers or blenders.
Prep Time10 mins
Cook Time5 mins
Total Time6 hrs 15 mins
Servings: 14 balls
Author: Natasha Minocha

Ingredients

  • 200 gms Desiccated coconut
  • 75 gms Freshly grated coconut
  • 3 Tbsp Honey/ maple syrup
  • 3 Tbsp Cashew butter *

Chocolate coating

  • 100 gms Dairy free chocolate or Dark chocolate (70%)
  • 50 ml Coconut milk Light or Regular

Instructions

Filling:

  • In a large bowl, combine desiccated coconut, fresh coconut, honey and cashew butter. The dough is moist yet easily pliable. Taste and adjust for sweetness. Roll the dough into equal sized balls. Place on a tray and freeze for 6-8 hours.

Chocolate coating:

  • Combine the dark chocolate and coconut milk over a double boiler, stirring constantly. Once the chocolate is completely melted and smooth , take it off the heat. Let it cool for a few minutes.
  • Dip the frozen coconut balls in the melted chocolate and pop it back in the freezer for a couple of hours till firm.
  • Store in the freezer in an airtight jar and enjoy!!
  • * Cashewnut butters are quite easily available in some organic food stores. I purchased mine online from Jimmy’s Gourmet Kitchen.