Feel-good Bounty Chunks
½ cup pecan nuts
½ cup rolled oats
5-7 fresh dates, pitted
5 tbsp raw cacao powder
pinch of sea salt
2 ½ cups unsweetened desiccated coconut
½ cup canned coconut milk or coconut cream
3 tbsp raw organic honey (or maple syrup)
3 tbsp coconut oil, melted
1 tsp vanilla extract (optional)
1 bar dark chocolate or raw chocolate
Place the nuts and oats in a food processor or blender and pulse until fine crust. Add dates, cacao powder and salt and blend until moldable dough. Line a square baking tin (20x20cm). Press the dough into the bottom of the tin.
Shake the coconut can milk well. In a food processor or blender add all filling ingredients. Pulse for 30 seconds until moist and creamy. Press the mixture in the tin on top of the base crust. Put in the freezer for 10-15 min.
Melt the chocolate in a small bowl over a pan filled with hot water. Pour the chocolate in the tin on top of the coconut mixture. Freeze for 5 more minutes. Store in the fridge for up to 5 days.