Ingredients

Choc Protein Base:

1/2 cup dried dates
1/3 cup buckwheat groats or any nut of choice
1/4 cup vegan chocolate protein powder
1 tsp Mayver’s Omega-3 Super Peanut Butter
1 tbsp hemp seeds
2 heaped tbsp unsweetened desiccated coconut
1 tsp cacao powder
5 tbsp date water (water from soaking the dates)

Coconut Layer:

1/2 heaped cup unsweetened desiccated coconut
100ml light coconut cream
1 tbsp rice malt syrup
1/2 tsp vanilla extract

Peanut Butter Caramel Layer:

3 heaped tbsp Mayver’s Omega-3 Super Peanut Butter
3 tbsp unsweetened almond milk
1/4 tsp vanilla extract
1/2 tsp maca powder

Choc Drizzle:

25g dairy free/vegan friendly chocolate

Method

1. Begin by soaking dates in a cup of boiling water for 10 mins.
2. Meanwhile, add your choc protein base ingredients into a food processor.
3. Once your dates are soaked, place them into the food processor. Add 5 tbsp of the date water from soaking your dates.
4. Blitz all of your ingredients together for 45 seconds, or until the mixture sticks together as a dough like consistency.
5. In a 6 section silicon muffin mold, divide your choc base mixture evenly into the sections and flatten down. Allow to set in the fridge.
6. In a large bowl add your coconut layer ingredients and mix until fully combine.
7. Portion your coconut layer into the muffin mold on top of the choc protein base, and smoothen it out. Set in the freezer for 10 mins.
8. Prepare your peanut butter caramel by mixing together the ingredients until it forms a thick and sticky consistency.
9. Evenly add your peanut butter caramel on top of the coconut layer and smoothen out with a spoon. Set in the freezer for 5-10 mins.
10. Pop your bounty bites out of the molds. Melt your dairy free chocolate and drizzle over the bounty bites.
11. Store in an airtight container in the freezer & enjoy!

This recipe was kindly supplied by the amazing @activefoodie_chlo