Raw Bounty Bars

Base

1/2 cup pitted dates, chopped

3 cups desiccated coconut

1/2 cup Almond meal (almonds blended in processor)

1/2 cup Cashew meal (cashews blended in processor)

1 tsp Vanilla Bean Paste

1 Tbsp Almond Milk or similar

1/3 cup coconut oil

Chocolate Icing

100g Cacao Butter, melted

1/4 cup Agave or Maple Syrup

30g Cacao Powder

Method

1. Place all the in a processor and blend until just combined.

2. Spoon and press the mixture into a 20x20 square lined baking tin. Place in freezer for 5 minutes while you prepare the Chocolate Icing.

3. Slowly melt the Cacao Butter, add Cacao Powder and Agave and stir until well mixed. Pour and spread evenly over the chilled base. Set in fridge, then slice into bars.