Caramel Bounty Bars

³ Description

Bounty bars are wonderful, but healthy bounty bars with a caramel center?! Yes please!

² Ingredients

•  1 tablespoon Coconut Oil
•  1/2 tsp Vanilla Extract
•  8 date, pitted Medjool Dates
•  1.5 tbsp Honey
•  2 serving (serving = 3 tbsp raw) Bob's Red Mill Unsweetened Shredded Coconut
•  1 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  1/4 serving (serving = 1/3 cup) Thai Kitchen Coconut Milk
•  5 serving (serving = 1 tbsp) Hershey's Semi-Sweet Chocolate Chips
•  1.33 serving (serving = 1 tsp) Sweet Tree Coconut Palm Sugar

q Directions

Confession: I love bounty bars, but don't eat them because..#nutritionfactssuck. Sooo, I opted to make my own! And add caramel because everything is better with caramel! And, I don't mean to speak too soon, but these bars tasted..better than bounty bars! Jackpot. 🎉🎉 AND! They are mini, so they are perfect for a finger food treat!
Recipe for Caramel Bounty Bars:
Serving: 6 bars
Coconut Filling:
1/2 cup shredded coconut
1.5tbsp coconut sugar
1.5tbsp honey
2tsp coconut oil
2tbsp coconut flour
1/2tsp vanilla extract
Caramel:
8 medjool dates, pitted and soaked in water over night
1tbsp coconut milk
1/4 vanilla extract (or caramel)
Chocolate Coating:
4-5tbsp chocolate chips (I used chocolate baking wafers)
1tsp coconut oil
1/2tbsp shredded coconut
Method:
Mix dry coconut filling ingredients and then add wet into it. Line a small container with wax paper and flatten coconut filling into container. For the caramel, blend ingredients together and spread on top of coconut filling. Place container in freezer until caramel is hardened (takes about 3-4 hours). Once hardened, cut into 6 bars. Microwave chocolate ingredients together and then coat bars with it. Place back in freezer until chocolate is set. Store in fridge until eaten.

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