Blue Spirulina Bounty Bars
This recipe is a must if you are a fan of the original bounty bar. These incredibly easy copycat bounty bars come together with minimal ingredients. They have a sweet creamy filling made with 3 different types of coconut and don't contain any gluten, dairy or refined sugars! This filling is topped with a peanut butter spread and the whole bar is coated with chocolate. Oh my!
Servings 6
Ingredients
Base Coconut Layer
- 1 cup desiccated coconut
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1 tablespoon honey or maple syrup
- 1 teaspoon blue spirulina powder
- 1/2 teaspoon vanilla extract
Peanut Butter Layer
- 1/2 cup peanut (or any other nut) butter
- 1 tablespoon coconut oil
- 1/2 cup peanuts, salted, chopped
Chocolate Coating
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
- 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.
Base Coconut Layer
- Line an 5 x 7” 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.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.Place coconut, coconut cream, honey, blue spirulina powder and vanilla extract into a bowl and mix well together until combined. Press the mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the peanut butter layer.
Peanut Butter Layer
- Place peanut butter and coconut oil in small dish and microwave at 50% power with 20 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 peanut butter and the coconut oil together.Once melted, add the salted, chopped peanuts and mix together. Spread on top of coconut base layer. Place in the freezer for 30 minutes for the bars to firm up and set.
Chocolate Coating
- Once the bars are firm and set, remove from freezer and using the parchment paper handles remove from baking pan. Cut into 6 bars or more smaller squares if preferred.Place chocolate chips and coconut oil in small dish and microwave at 50% power with 20 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.Using 1 or 2 forks or a spoon to hold the bars, coat in the melted chocolate and place on a rack to set. Store in the refrigerator for up to 1 week or freezer for up to 3 months.