I asked everyone yesterday, what their favourite way to enjoy coconut was. A couple of people confessed to having loved Bounty bars once upon a time. I was never much of a fan of Bounty – more a Cherry Ripe girl myself, if we’re all laying our truth purging cards on the table. Either way, given I do adore chocolate and coconut – news flash – together in most forms, I thought I’d give a re worked bounty bar a go. Here’s the result and it’s rather more delicious than I ever remember the bounty bar to be.
Enjoy and send me pics so I can see!
Real Food. Happy Bodies
Healthy Bounty Bars Recipe
- 20 g coconut oil
- 20 g Maple or rice syrup.
- 1/2 tsp vanilla bean powder or 1/2 a fresh vanilla pod scraped out into the mix
- 40 g desiccated coconut (be sure to check that it’s a preservative 220 free brand)
- 40 g coconut oil
- 4 tsp cacao powder
- 2 tsp Maple or rice syrup.
Measure out your desiccated coconut and vanilla and pop them into your blender to have it ready. (If you have a thermomix of course, just weigh into there)
Then, pop your coconut oil and syrup (from the filling section) into a saucepan and heat to a bubble. Let bubble only 10-15 seconds. No more, or it will caramelise.
Pour this mixture over the desiccated coconut and whiz on medium in your blender of choice for 8 seconds (speed 5 TM)
Then, pour out onto a piece of parchment (my favourite parchment can be found here) and press together working it into a long bar shape about an inch wide. One you have a bar shape, cut into two bar shaped pieces. You'll have 2 of 1 inch across, 1/2 inch high and 3 inches each long. Please don't stress about these measurements though. Whatever small bar-like shapes you end up with is fine!
Pop in freezer to set for 10 minutes.
Now onto the coating. Melt everything in a saucepan and stir well to combine. Take off heat straight away once melted and combined.
Now, grab the bars out of the freezer and gently turn them / dunk them, into the chocolate saucepan mix, making sure they’re all coated on all sides. Pop back in freezer for 3-4 minutes. Do again twice – three times to create a thick coating. You can keep repeating until you’re all out of chocolate OR just pour the rest of that mixture onto parchment with a few crushed nuts in it, for a quick set raw chocolate bite or two. Why not?
Alternative for the chocolate coating? Melt quality dark chocolate and coat with that. It will be thicker and require only one repeat coating. Whatever your preference / fructose tolerance or needs.
These will be deliciously chewy and definitely satisfy a bounty itch that you thought you may never have scratched again.
The text passage is a recipe for healthy bounty bars, including the ingredients and step-by-step instructions. There are no mathematical questions or answers provided in the text.
no_question
Given a text passage, determine:
    1. If it contains a mathematical question (including word problems or calculations)
    2. If an answer to that mathematical question is provided in the text

First, describe the content structure you found in 1-2 sentences.

Then provide your analysis in the following format:
TYPE: <one of the following values>
- NO_QUESTION
- SINGLE_QUESTION
- SINGLE_QUESTION_WITH_ANSWER
- MULTIPLE_QUESTIONS
- MULTIPLE_QUESTIONS_WITH_ANSWERS
system
I asked everyone yesterday, what their favourite way to enjoy coconut was. A couple of people confessed to having loved Bounty bars once upon a time. I was never much of a fan of Bounty – more a Cherry Ripe girl myself, if we’re all laying our truth purging cards on the table. Either way, given I do adore chocolate and coconut – news flash – together in most forms, I thought I’d give a re worked bounty bar a go. Here’s the result and it’s rather more delicious than I ever remember the bounty bar to be.
Enjoy and send me pics so I can see!
Real Food. Happy Bodies
Healthy Bounty Bars Recipe
- 20 g coconut oil
- 20 g Maple or rice syrup.
- 1/2 tsp vanilla bean powder or 1/2 a fresh vanilla pod scraped out into the mix
- 40 g desiccated coconut (be sure to check that it’s a preservative 220 free brand)
- 40 g coconut oil
- 4 tsp cacao powder
- 2 tsp Maple or rice syrup.
Measure out your desiccated coconut and vanilla and pop them into your blender to have it ready. (If you have a thermomix of course, just weigh into there)
Then, pop your coconut oil and syrup (from the filling section) into a saucepan and heat to a bubble. Let bubble only 10-15 seconds. No more, or it will caramelise.
Pour this mixture over the desiccated coconut and whiz on medium in your blender of choice for 8 seconds (speed 5 TM)
Then, pour out onto a piece of parchment (my favourite parchment can be found here) and press together working it into a long bar shape about an inch wide. One you have a bar shape, cut into two bar shaped pieces. You'll have 2 of 1 inch across, 1/2 inch high and 3 inches each long. Please don't stress about these measurements though. Whatever small bar-like shapes you end up with is fine!
Pop in freezer to set for 10 minutes.
Now onto the coating. Melt everything in a saucepan and stir well to combine. Take off heat straight away once melted and combined.
Now, grab the bars out of the freezer and gently turn them / dunk them, into the chocolate saucepan mix, making sure they’re all coated on all sides. Pop back in freezer for 3-4 minutes. Do again twice – three times to create a thick coating. You can keep repeating until you’re all out of chocolate OR just pour the rest of that mixture onto parchment with a few crushed nuts in it, for a quick set raw chocolate bite or two. Why not?
Alternative for the chocolate coating? Melt quality dark chocolate and coat with that. It will be thicker and require only one repeat coating. Whatever your preference / fructose tolerance or needs.
These will be deliciously chewy and definitely satisfy a bounty itch that you thought you may never have scratched again.
user
The text passage is a recipe for healthy bounty bars, including the ingredients and step-by-step instructions. There are no mathematical questions or answers provided in the text.

TYPE: NO_QUESTION