Vegan Raspberry and Collagen Bounty Bars

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.

 

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Daisy Thompson

BComm&Media (MktgComm)

Daisy holds a Bachelor's degree in Communications and Media (Marketing) and brings her passion for beauty, health, and wellness to the Edible Beauty team. With a lifelong interest in natural skin remedies, Daisy has personally experimented with solutions for skin conditions such as eczema and hormonal imbalances, fostering a strong belief in the efficacy of botanical actives. As a competitive bodybuilder, she is dedicated to enhancing her health and vitality through natural methods, supporting her vibrant and healthy lifestyle.

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