So a few weeks ago, I posted a delicious recipe for homemade Bounty Bars. They not only tasted better than the store bought versions, but they also didn't contain any nasty additives that most chocolate bars do these days. Think about it - those popular well known bars can sit on a shelf for months on end and still be edible. Think about what goes in to those bars to keep them "fresh". The homemade versions last for about a week before they start to turn.
This recipe takes the homemade Bounty a step further. My previous recipe, delicious as it was, contains quite a lot of sugar and saturated fats (from the condensed milk). This is fine as a treat and, in moderation, there's absolutely nothing wrong with enjoying them. As a healthy alternative however and a perfect snack to enjoy with a cuppa, these delicious bars hit the spot.
I made these without telling anyone that they were different to my previous indulgent batches and nobody even realised that it was a different recipe. They taste exactly the same and, to be honest, I think I'll be using this recipe from now on instead of my previous one. All of the taste but without the sugar overload!
Oh and finally, before you start fretting about the fat in the coconut milk and oil, these are good fats and are essential for you to function. So just enjoy them already!
400ml can Coconut Milk (Full-fat)
40g Coconut Oil
1 teaspoon Vanilla Extract
2 tablespoons Maple Syrup / Agave Nectar
500g Desiccated Coconut
200g Good Quality Dark Chocolate (whichever you prefer - I use 70% Green and Blacks which is dairy free)
Gently heat the coconut milk, oil agave and vanilla in a pot until they are melted and combined. Allow to cool slightly.
Add the desiccated coconut to the cooled milk mixture and mix thoroughly. Roll the mixture into golf ball sized balls (or into traditional rectangular Bounty shapes if you prefer). This is easier if your hands are wet. Place the balls on the lined tray and freeze for approximately 1 hour. This doesn't actually freeze them but makes the final step of covering them in chocolate far easier as they won't fall apart.
After an hour, gently melt the chocolate in a heat proof bowl over a pot of simmering water. And now for the messy part ..
Place a wire rack on the work-top with a sheet of parchment underneath it (this will make cleaning up dripping chocolate much easier!). Dip the chilled coconut balls into the chocolate and leave to set on the wire rack. Add a sprinkling of coconut to the balls before they set fully. Enjoy!