• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting. Or you can use silicon candy moulds.

  When you are ready to make the bars, open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie,drink, or discard.

  Add the hardened coconut cream along with all the other coconut layer ingredients to a food processor and blend until it starts to come together into a dough like mixture.

  Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides if necessary and continue to blend until smooth and creamy.

  Scoop out into the lined loaf tin and spread evenly with a spatula or the back of a spoon, then freeze for a couple of hours until set enough to slice into bars ready for the chocolate coating.  

Chocolate Coating

• Place chocolate chips and coconut oil in small bowl and microwave with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Line a tray or dish with parchment paper and set aside.

  Remove the bars and after checking they are firm and set, remove from pan using the parchment paper handles and cut into 8-10 bars.

  Skewer each bar or use 2 forks to hold each bar and dip into the bowl of melted chocolate, roll around until fully coated, then place on the parchment lined tray or dish.

  Or you can simply place each bar on a fork and hold it over the melted chocolate and spoon or drizzle the chocolate on top and down the sides to coat letting any excess drip back into the bowl or container.

  Put the bars into the freezer for 5-10 minutes for chocolate to set.

  Once chocolate is set and crisp, enjoy your homemade Blackberry Bounty bars.

  Store in an air-tight container in the fridge for up to 1 week or freezer for up to 3 months.