Berry Pink Bounty Squares (GF) + Giveaway
I haven’t had a bounty bar since turning vegan, so naturally I was going to turn it up a notch the first time I tried making my own. These bounty squares are so delicious and easy to make, and even have a little surprise on the inside—they’re pink!
The dreamy pink hue is all natural, coloured with just a few teaspoons of Just Berries powder from REA Superfoods. And because I’ve loved using REA Superfoods powders in my recipes, I’m doing a giveaway for you to win one of their powders—Organic Camu Camu or Just Berries Powder. Click on the giveaway photo below for details on how you can win on Instagram!
A combination of antioxidant packed berries, REA Superfoods Just Berries Powder is a blend of Acai berry, blueberry, cranberry and strawberry. Other than containing vitamin C, electrolytes, trace minerals and amino acids, the powder’s vibrant pink hue also makes a great natural colouring—not to mention delicious. Tangy just like real berries, the Just Berries powder is packed with flavour, even in just a small spoonful. As with many other superfoods, to fully reap the benefits of the powder just make sure it isn’t heated, so its nutrients are not affected.
These pink bounty squares don’t require a whole load of ingredients, so they’re the perfect hassle-free treat to make. Coconut and chocolate is such a winning combination of freshness and indulgence, and with the berry pink upgrade they’re a treat for the eyes and the tastebuds too!
Recipe: Berry Pink Bounty Bars (GF)
Makes: 16 squares
• 1½ cups desiccated coconut
• 6 tbsp fresh coconut milk
• 2 tbsp coconut oil
• 2 tbsp coconut butter (or just 4 tbsp coconut oil instead)
• 2 tbsp maple syrup
• 1½ tbsp REA Superfoods Just Berries Powder
• 1 tsp vanilla essence
• Pinch of salt
• 1 cup vegan dark chocolate melted (I use my own homemade chocolate)
• Desiccated coconut to garnish
1. Make filling. Add all the filling ingredients to a food processor and blitz until everything is well combined.
2. Freeze filling. On a tray lined with baking paper, pack the filling mixture into a square, ensuring it’s evenly spread and the edges are pressed in firmly. Place in the freezer for at least 45 mins to set.
3. Make the squares. Remove the filling from the freezer and cut it into 16 squares with a sharp knife. Use your fingers to firm down the edges of each square.
4. Coat in chocolate. Melt the chocolate in a heatproof bowl over a pot of boiling water. Dip each square in the melted chocolate, using a fork to drip off any excess chocolate. Place the squares onto a cooling rack, add a sprinkling of desiccated coconut and place them back in the freezer for at least 15 mins to set.