I asked everyone yesterday, what their favourite way to enjoy coconut was. A couple of people confessed to having loved Bounty bars once upon a time. I was never much of a fan of Bounty – more a Cherry Ripe girl myself, if we’re all laying our truth purging cards on the table. Either way, given I do adore chocolate and coconut – news flash – together in most forms, I thought I’d give a re worked bounty bar a go. Here’s the result and it’s rather more delicious than I ever remember the bounty bar to be.
Enjoy and send me pics so I can see!
Real Food. Happy Bodies
Healthy Bounty Bars Recipe
- 20 g coconut oil
- 20 g maple or rice syrup
- 1/2 tsp vanilla bean powder or 1/2 a fresh vanilla pod scraped out into the mix
- 40 g desiccated coconut (be sure to check that it’s a preservative 220 free brand)
- 40 g coconut oil
- 4 tsp cacao powder
- 2 tsp maple or rice syrup
- Measure out your desiccated coconut and vanilla and pop them into your blender to have it ready. (If you have a thermomix of course, just weigh into there)
- Then, pop your coconut oil and syrup (from the filling section) into a saucepan and heat to a bubble. Let bubble only 10-15 seconds. No more, or it will caramelise.
- Pour this mixture over the desiccated coconut and whiz on medium in your blender of choice for 8 seconds (speed 5 TM)
- Then, pour out onto a piece of parchment (my favourite parchment can be found here) and press together working it into a long bar shape about an inch wide. One you have a bar shape, cut into two bar shaped pieces. You'll have 2 of 1 inch across, 1/2 inch high and 3 inches each long. Please don't stress about these measurements though. Whatever small bar-like shapes you end up with is fine!
- Pop in freezer to set for 10 minutes.
- Now onto the coating. Melt everything in a saucepan and stir well to combine. Take off heat straight away once melted and combined.
- Now, grab the bars out of the freezer and gently turn them / dunk them, into the chocolate saucepan mix, making sure they’re all coated on all sides. Pop back in freezer for 3-4 minutes. Do again twice – three times to create a thick coating. You can keep repeating until you’re all out of chocolate OR just pour the rest of that mixture onto parchment with a few crushed nuts in it, for a quick set raw chocolate bite or two. Why not?
- Alternative for the chocolate coating? Melt quality dark chocolate and coat with that. It will be thicker and require only one repeat coating. Whatever your preference / fructose tolerance or needs.
- These will be deliciously chewy and definitely satisfy a bounty itch that you thought you may never have scratched again.