I'm a sucker for any recipe that grabs the classic candy bar and turns it on its head. This recipe is a healthified Bounty Bar. It is coconutty, chocolaty, healthy and vegan, so ticks all the right boxes with me.
Preparation Time: 90 minutes w freezing time
Cooking Time: 10 minutes
Makes: 30 servings
Ingredients 2 cups desiccated or shredded coconut
1 cup of full fat coconut cream
3 Tbsp coconut oil
1/4 cup sweetener of choice
1 vanilla bean
A pinch of sea salt
For the chocolate:
8 Tbsp of coconut oil
1/2 Tbsp of raw cacao powder
4 tsp of sweetener of choice
OR melt 500 grams dark chocolate
In a saucepan mix the coconut cream, scraped vanilla bean, coconut oil & sweetener. Heat gently over a low element, stirring until the sugar is dissolved.
Stir in the coconut then spoon the mixture into a container lined with baking paper and press firmly and evenly.
Cool in the fridge, until it becomes firm. Once set, cut into bars and then place in the freezer to completely harden. This will make them more manageable when the time comes to coat them with chocolate.
In a double boiler or pan gently make or melt your chocolate.
Remove melted chocolate from the element and, using a fork and a bit of skill cover the cold coconut bars with the melted chocolate and place on a lined tray.
I did this in 3 batches to keep the bars really cold. This helps them stay together and stops the chocolate getting wet.
Give the chocolate a stir in between each batch!
Once the bounty bars are completely covered in chocolate return to the freezer to set then devour at your leisure...guilt free!
NOTE: you may need to make more chocolate depending on the size of your bars and how much you eat whilst making!
Store for 2 weeks in the fridge or 3 months in the freezer. I prefer them in the freezer as the centre is more solid - don't worry you can eat them straight from the freezer as a bounty bar icecream hybrid - bliss.