Bounty bar bites

Method

1. Add your blueberries, beetroot, dates and a dash of water to a saucepan on low heat for 5-7 mins, stirring frequently. Cook until soft and a jam-like texture. Remove from the heat and set aside to cool.
2. Next, make the coconut filling. Add all remaining ingredients (excl. chocolate) to a bowl and combine.
3. Add the cooled blueberry mixture and roughly combine. You want to still have some white coconut left.
4. Using clean hands take around 1.5 tbsp of the mixture and roll it into a log. Place on a lined tray. Repeat until all the mixture has been used up. Freeze for 2 hours minimum.
5. After 2 hours, break the chocolate into pieces and place in a heat proof mixing bowl. Melt by either placing over a saucepan of simmering water or heating in the microwave in 30-second bursts, stirring regularly.
6. Once the chocolate has melted, remove logs from the freezer and cover in the chocolate. Garnish with drips of the remaining chocolate.
7. Store in an airtight container in the fridge (up to 5 days) or freezer (3 months).