Would you believe our oven broke down two days before Xmas! I couldn't bake any cakes so a good excuse to make raw treats. I updated my usual bounty bars with strawberry chia jam. Thanks to Little Bird Goodness by Megan May (Penguin, 2017) for the inspiration. The jam is so versatile - it can be used to jazz up muffins, granola, ice cream and swirl it into these bounty bars to make a healthy 'cherry ripe'.

Berry jam:
1/4 c ground chia seeds
1/4 c filtered water
2 tbsp lemon juice
2 tbsp honey
1 tsp vanilla extract
2 c fresh or frozen berries of choice
1/4 c freeze-dried berries if you have them for extra flavour

Blitz all ingredients in a blender except berries. Add berries and pulse until combined. Transfer into a container and refrigerate until firm. Will keep up to a week in the fridge. You can use up to 1 c for your bounty bars.

Bounty bars:
2 c desiccated coconut
1 c coconut milk or cream
1/4 c coconut oil, softened
1/3 c brown rice syrup (maple syrup or honey)
pinch sea salt

Chocolate coating
2 c cacao butter
1/2 c maple syrup (or a mix or maple and rice syrup and honey. I find using 100% rice syrup doesn't make the best chocolate)
2 c cacao powder
2 tsp vanilla extract
pinch salt

Make the jam first. Line a 20cm square tin with baking paper.
Mix all the bounty bar ingredients together in a big bowl. Mix in 3/4 c jam or more to your liking then press evenly into your tin. Place in freezer while you make the chocolate.
Place 3/4 of the cacao butter in a bowl over a saucepan with 2cm water in it. Heat cacao butter over low heat until fully melted, mix in cacao powder, sweetener, vanilla and salt. Take off the heat and stir in the rest of the cacao butter. Keep stirring until all the cacao butter melts. The time it takes to melt should reduce the temperature of the chocolate so it tempers a bit. It's not necessary though, the chocolate will still coat the bars fine if you melt the cacao butter all in one go, if you're pushed for time.
Take the coconut tin out of the freezer and cut into bars. Using 2 forks dip each bar in the chocolate and lay out onto a baking tray lined with baking paper. When all the bars are coated put in the freezer to set. Once set you can store in an airtight container in the freezer.
Take bars out of the freezer 10 min before serving. 
I didn't swirl enough strawberry jam through my coconut this time, but you can still taste a nice berry tang.