• 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.

Raspberry Chia Jam

• Place the raspberries, water, honey and lemon juice in a small saucepan. Cook over a medium heat 6-8minutes, stirring occasionally while mashing the raspberries with a fork to break them up.

  Once you have a sauce like consistency, take off the heat and mix in the chia seeds. Set to one side and allow to cool completely.

Coconut Cream Layer

• 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 the mixture 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.

  Press into the lined loaf tin and top with the cooled raspberry chia jam mixture 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/squares.

Chocolate Coating

• Place chocolate chips and coconut oil in tall narrow container like a coffee mug and microwave with 30second 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.

  Remove the slice and after checking it is firm and set, remove from pan using the parchment paper handles and cut into 10-12 bars or pop out of molds.

  Skewer each bar or use 2 forks to hold each bar and dip into the container of melted chocolate, then place on a rack to dry.

  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 Raspberry Bounty bars.

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