The raw beetroot dyes and sweetens the white coconut and vice versa. I was personally happy to eat these by hand like a bar of chocolate (rather than a spoon), but because of the natural beetroot juice colouring, BEWARE that your fingers will get a little stained; and for goodness sake do not wear white, in case some red coconut bits fall off and land on you - you have been warned.
Whilst I was making these, I thought of my mother. When I was a nipper, I remember my mother often treating herself to a bar of Bounty, because she loved the coconut content. I know in my heart she would have loved these, but the greedy girl in me ate them all, not in one sitting but over the week. I barely left the house that week meaning there were no trips to my mother, hence the reason she did not get to try them. I am a bit disappointed in myself for not jumping into the car and driving over with some of them, as I would liked to have known of her response to them, especially the raw aspect of the bars. Although, my mother is quite adventurous compared to my sister-in-laws, going raw (unless its chutney, relish or a dip) may be a bit out there for her, but she may have surprised me and loved them as much as I did.
Anyway, when I plated these up ready for their photo-shoot, D muttered that they were not very neat and not fit for photographing. I sort of agree with him and responded 'I just wanted to see if the recipe and combination worked', next time and there will be a next time I will make them look a little more neater than they are here, but truthfully I don't know when that is going to be so I have decided to share the ones that I have photographed with you now for VeganMofo 2014.
Red Velvet Raw Vegan Beetroot 'Bounty' Bars
Makes 8 2 - 3 inch heart shaped 'Bounty' Bars
185g medium raw beetroot, peeled and roughly chopped
115g-120g soft dates
50g dessicated unsweetened coconut
1/2 teaspoon ground cinnamon
Bar of Raw Chocolate, about 250g slowly melted over a bowl of hot water (or a bar of dark or white chocolate, make sure it is vegan melted in a double boiler or microwave).
Put all the ingredients (except the chocolate) into a food processor (I used my Optimum 9400 Blender) and blitz, not to a puree though, more liked grated coconut until it comes together almost like a dough. Scrape out into a bowl, and press into your chosen moulds and refrigerate overnight (I used silicon heart moulds, but you could even just put them into a square tin lined with cling film and cut into bars when set; or even roll them into Bouncy balls, but be prepared to get reddy hands!). When chilled and set, remove from the silicone moulds and place on a wired rack with with a tray underneath, spoon over half a bar of the melted chocolate and allow to set in fridge, before turning over and coating the other side with the remaining half of the melted chocolate until set. Refrigerate and enjoy when your heart desires. Keep refrigerated. Best eaten within the week.