Pink Bounty Bars

With Easter coming up, what better way to celebrate than with coconut and chocolate treats that happen to be healthy, delicious and pretty in pink?! But don’t save these bars only for Easter time, they are delicious any time of the year and will brighten anyone’s day.

They’re such a fun surprise when you bite into them, similar to my Peppermint Creams but this time they are pink and really creamy.

If you’re not familiar with a bounty bar, they are delicious bites of coconutty heaven but the standard chocolate bars are loaded with lots of sugar and unnecessary ingredients. So, I’ve kept the original concept of a rich sweet coconut bar covered in chocolate and made it vegan friendly and nourishing! They are also just plain old coconut, which is great, but I wanted to jazz them up this year with a fun little twist. If you are looking for a simple chocolate coconut treat, have a look at my Chocolate Coconut Bliss Balls or my Cacao and Coconut Donuts.

Everyone seems to go crazy for coloured treats and it’s even better when the colouring is 100% natural without overpowering the coconut flavour that we all want.

I’ve made these bars super creamy with a blend of coconut milk, coconut oil and coconut honey to hold together the desiccated coconut. And the secret to the pink-ness is pink pitaya powder which you can find from lots of superfood companies, although you could also try raspberry powder or maybe even beetroot powder although the latter will have a stronger flavour.

I hope you’ll love these Pink Bounty Bars, they are vegan, gluten-free, nut-free and so easy to bake. They’re rich and creamy, coconutty and chocolatey, healthy and a real crowd-pleaser! 

Pink Bounty Bars

• Servings: 15
• Time: 10 minutes plus 2 hours cooling
• Difficulty: easy
• Print

Vegan, healthy and delicious chocolate bars with a rich and creamy pink coconut centre.

Ingredients

• 200ml tin coconut milk
• 2 tbsp coconut oil
• 1 tbsp coconut honey
• 200g desiccated coconut
• 3 tsp pink pitaya powder
• 200g dark or milk chocolate

Directions

1. Melt the coconut milk, oil and honey together until combined.
2. Stir the desiccated coconut and pink pitaya powder together in a mixing bowl and then pour over the melted coconut mix. Stir until evenly combined.
3. Pour the mixture into a lined tin or container and press down firmly. Freeze for 2-4 hours until firm.
4. Remove from the freezer and allow to thaw for 15 minutes and cut into 15 bars.
5. Melt the chocolate and cover each bar in chocolate and return to the freezer to set for 20 minutes.

I can’t wait to hear what you think of my recipe for Pink Bounty Bars, let me know your thoughts below. I love seeing your creations so please tag me – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With pink bounty love x