Bangin' Bounty-Licious Bars

Cook Time 5 minutes plus refrigeration

Servings makes 12-14 bars

Ingredients

270g (3 cups) fine desiccated coconut

125ml (½ cup) melted coconut oil

125mi (½ cup) maple syrup

1 tsp vanilla bean paste

150g 85% cacao dark chocolate

Method

For your bounty-licious filling, place the coconut, coconut oil, maple syrup and vanilla in a food processor and pulse until the mixture holds together and is a sticky workable texture. Shape the filling mixture into 12-14 individual bars, then transfer to a tray lined with baking paper. Place in the freezer for 1 hour, or until set firm.

Break the chocolate into chunks and place in a heatproof bowl set over a saucepan of barely simmering water. Using a silicone spatula, stir until the chocolate is just melted. Remove the bowl from the heat and set aside to cool a little.

Once your bars have set and the chocolate is cool enough to work with, dunk each bar completely in the chocolate, return to the tray and place in the fridge for 15 minutes, or until the chocolate is set. If you've got any leftover chocolate, you can do a second dunk, or drizzle some on top to make cool patterns.

Store the bars in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.