Healthy Bounty Bars

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

Ingredients

Filling

  • 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)

Chocolate Topping

  • 40 g coconut oil
  • 4 tsp cacao powder
  • 2 tsp maple or rice syrup

Instructions

  • 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.

Comments 15

    1. Post
      Author

      Thanks Iwa – had the chance to look over at your bounty balls. Yummy! Basically, chocolate and coconut together are heaven. Tis the truth! 🙂

  1. yum! bountys are one of my faves but I always liked peppermint crisp. I think it would be I think you would only need to make a few adjustments on the bounty to make it a cherry ripe 🙂

    1. Post
      Author

      Yes Hayley, for sure. Just pop 2-3 drops of peppermint oil into the filling step and you’d be sorted for peppermint patties. Peppermint crisp (memories! loved that one) a little tougher but you’ve given me an idea!!!! Thank you 🙂

  2. We make a peppermint version of these at home and the kids love them! I was lucky enough to taste yours yesterday at your workshop and they were tres delish!

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      Author
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      Author
  3. I made these last night!
    I added sesame seeds and made it one big slab (too lazy to make bars) then I topped the whole slab with melted chocolate and left it in the fridge overnight… couldnt resist a few chunks this morning – really good, the sesame adds an extra crunch that works pretty well!
    x

    1. Post
      Author

      yummy! I guess I just wanted to do the bounty bar shape justice in this recipe, but by all means – slab is the quick way forward! x

  4. Oh & i also added some celtic sea salt (fine ground) and it adds a nice saltiness to cut the sweetness – everyone in work is really enjoying them! – thanks for a great recipe Alexx!

    1. Post
      Author

      Simona – 223 is sodium metabisulphate and bad news. Best is to get the Chemical Maze app for your phone and then you can punch in numbers and see what they do / are / where they come from.

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      Author

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