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Place all the filling ingredients in a pan, stir until the coconut oil has melted then bring to the boil and then remove from heat.
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Line a square cake tin with cling film, press the coconut filling tightly into the tin then allow to cool slightly, once cooled, place in the freezer for around 2 hours until hardened.
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To make the coating, melt the coconut oil, cocoa powder and honey together over a low heat then allow to cool until slightly thickened but not set (we found around 15 minutes in the fridge was ideal).
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Remove the coconut filling from freezer and chop into 32 pieces, roll each in the chocolate and place on greaseproof paper to set (it should mostly set almost immediately with the coldness of the coconut), place in fridge to set fully.
Gluten Free Coconut Bars
Back to all recipes.Nestle Bounty's are gluten free but our take on them is also dairy free and don't use many ingredients, they are so tasty pretty low in calories too. This recipe also makes them vegan naturally but we have added a honey instead of maple syrup alternative if you don't want vegan. They are so good you'll want to eat them all!
This recipe is...
- Preparation Time: 15 Mins
- Cooking Time: 2 Hours 30 Mins
- This recipe makes 32 bars
This recipe contains:
- Celery
- Crustaceans
- Fish
- Gluten
- Lupin
- Molluscs
- Mustard
- Peanuts
- Sesame
- Sulphites
- Tree Nuts
Ingredients
Filling
150g desiccated coconut
200ml coconut milk
4tbsp coconut oil
4tbsp maple syrup (or honey if you don't want them vegan)
Coating
120g coconut oil
30g cocoa powder
2tbsp maple syrup (or honey if you don't want them vegan)
Method
Nutritional Information (Per bar)
Cals
Calories
108
Carbs
4g
Fibre
1g
Fat
10g
Sugar
4g
Protein
1g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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