Homemade Bounty Bar Recipe

One of my favourite chocolate bars has always been the Bounty Bar – for those who are not familiar with the Bounty Bar it is essentially a coconut centre with milk chocolate on the outside. If you don’t like coconut it’s most likely about time for you to check out some of the other posts on our website, if you do like coconut your in for a real treat!

I have seen a number of recipes for Healthified versions of Bounty Bars and they are all very similar so it is hard to know where it originate from. I loosely followed the version from Hannah at Health Yeah.

Ingredients
1 cups shredded coconut
1/2 cup of coconut milk
1 Tbsp coconut butter
1 Tbsp coconut oil
2 Tbsp of maple syrup
A pinch of sea salt

For the chocolate coating
2.5 Tbsp of organic coconut oil
1 Tbsp of raw cacao powder
2 tbsp maple syrup

Notes
* You can use dessicated coconut if you wish
* You can use coconut cream to increase the fat and creaminess
* Swap and change the coconut butter and coconut oil as you feel free for the inside, keep with coconut oil for the home made chocolate.
* Make sure you taste test both the inside and the chocolate as you may need to add further sweetener or cacao if it is not quite to your liking.
* Use whatever sweetener meets your requirements, 100% pure maple syrup is preferred however I just used the maple flavoured stuff. You could also use agave nectar, coconut sugar, date paste or anything else like that

Directions

1. Add all of the ingredients for the coconut (excluding the shredded coconut) to a saucepan and mix together over a slow heat, ensuring to keep mixing so it doesn’t stick or burn.
2. Add the shredded coconut to the mix and combine.
3. Taste test – add anything you need to bring out the flavour – more salt or sweetener?
4. The mixture should be wet but quite thick, if it’s not thick add a bit more shredded coconut.
5. Spoon into a pan lined with baking paper (saves dishes!) and pop in the freezer to set.
6. Once the bounty bar inside has set take out of the freezer and cut into slices of your preferred size. You may need to leave it to rest on the bench for 5-10 minutes to be able to cut it easily.
7. Put all the ingredients for the home made chocolate into a saucepan and mix together over a low heat.
8. Taste test and adjust to your taste.
9. Dip your coconut inners into the chocolate, or drizzle over the top if you don’t want them fully coated.
10. Pop back into the freezer to set.
11. Once set move to the fridge and keep them in the fridge so the coconut oil doesn’t melt.
12. Eat 🙂

These do need to be made in two parts, the inner and then the chocolate outside however they are well worth the effort and super tasty!

I am entering this recipe in Sweet NZ #34 hosted this month by Couscous & Consciousness.

What other items do you love but hate the nasty ingredients added to them?