I made berry bounty bars by combining two tried and true favourites - coconut bars and berry chia jam, then coated bite-size morsels in chocolate. A virtuous sweet treat.

Coconut layer:
2 c desiccated coconut
1/3 c maple or brown rice syrup
1/4 c coconut oil, softened
1 tsp vanilla extract
pinch sea salt

Berry layer:
4 dates, pitted
1/3 c water
2 c fresh or frozen berries
2 Tbsp chia seeds

500g chocolate of choice (70% dark chocolate is best)
Sprinkles of choice such as shredded coconut, freeze-dried or dried berries, chopped nuts

Line a 20cm square baking tin with cling film.
Mix all the coconut ingredients in a bowl. Spread evenly into your tin and place in the freezer.
Put the dates and water in a small pot. Bring to the boil, then stir in the berries and chia. Bring it back to the boil, reduce heat, and simmer for 5 minutes. Remove from the heat and let thicken as it cools. Mash with a fork to make a chunky syrup.
Spread the jam over the coconut layer and place back in the freezer until solid.
Melt the chocolate in the microwave or over a bain marie.
Remove the berry and coconut filling from the tin and slice into 36 small squares. Dip each piece in melted chocolate using 2 forks and place onto a lined tray, then sprinkle with decoration before the chocolate sets.
Store in the freezer.