Healthy Homemade Bounty Bars
A healthier and homemade alternative to the bought kind. These bounty bars have everything going for them - they're rich, decadent and moorish.
Ingredients
- 260 g (1 cup) coconut cream
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil
- 4 tablespoons maple syrup or sweetener of choice
- ¼ teaspoon salt
- 160 g (2 cups) desiccated coconut
- 250 g dark chocolate chopped into pieces
Instructions
- Line a container, loaf tin/tray (approximately 23cm x 15cm (9inches x 5 + ½ inches) in size) with baking paper. Set aside.
- In a medium sized saucepan, add coconut cream, vanilla, coconut oil, maple syrup and salt. Place over a medium to low heat and stir to combine, making sure the coconut cream and oil have melted completely. Add desiccated coconut and stir to combine.
- Press mixture into prepared container/tin and refrigerate or place in the freezer until it firms up slightly before cutting into bars (approximately 1-2 hours). Once the bars are cut, put them back in the freezer to keep the bars cold whilst preparing the chocolate.
- Melt chocolate over a double boiler (or in the microwave in 20 second increments). Using one spoon and a fork, dip the bars in the chocolate (one at a time) until well coated and leave to set on a piece of baking paper.
- Store in the fridge in an airtight container.
Notes
* Must be coconut cream and not coconut milk. Try to use as much of the fat as you can and not too much of the liquid. If it’s warm where you live, put the coconut cream in the fridge until the fat sets slightly so that you can scoop it out.