A wonderful Valentines day treat or treat for any time of the year really. These bounty bars have just a few ingredients and require just one bowl to make.

These delicious treats were created by raw vegan chef Julie Mitsios from - Earth to Table

Prep: 15 minutes

Serves: 12

Ingredients 

2 cups coconut, desiccated

2 tablespoons EB Native collagen powder

1/3 cup coconut butter

2 tablespoons coconut nectar

A few drops raspberry extract

1 tablespoon water

Pinch Celtic salt

To garnish

1 cup vegan dark chocolate, melted

Freeze dried raspberries

 Method

Place the desiccated coconut and collagen powder in a food processor and process for a minute to create a fine consistency.

Add remaining ingredients and process until everything is combined and the mixture starts to stick together. You may need to add a little more water.

Place into silicone moulds and freeze for an hour until firm.

De-mould and dip into the melted dark chocolate.

Sprinkle with freeze dried raspberries or rose petals.

Place into the freezer for half an hour to set completely.

Store in an airtight container in the fridge for 2 weeks or the freezer for 2 months.