Bounty bars

Bounty Bars have always been my weakness.

Their sweet and chewy coconut centres coated in delicious chocolate just GET me.

A few months ago, in the lead up to Easter, I was experimenting with chocolate egg fillings when I decided to try to recreate my favourite chocolate bar.

Using only what I already had in the cupboard, I processed desiccated coconut, coconut oil and a little maple for sweetness.

The result was a sweet, coconutty paste that so resembled my beloved Bounty Bars’ filling that for one moment, I felt like I had struck gold.

Ridiculously simple, these Bounty Bars taste just as good – if not BETTER – than the original and require only five (!!) ingredients.

INGREDIENTS

FILLING

2 cups unsweetened desiccated coconut

1/4 cup extra virgin coconut oil

1/4 cup pure maple syrup

Sprinkle of salt

CHOCOLATE COAT

110g chocolate (I used a combination of dark and carob)

1/2 tsp extra virgin coconut oil

Salt for sprinkling

*Makes 10 bars.

METHOD

Process all filling ingredients for around 20 – 30 seconds, or until they come together as a paste.

Press firmly into a lined loaf tin with the back of a spoon, and place in the freezer to set for 30 minutes.

Using a sharp knife and taking care apply pressure evenly, slice into 1.5cm bars.

In a small bowl, preferably just larger than the bars, melt chocolate and oil until smooth.

Evenly coat each bar in chocolate and place on some baking paper to set, sprinkling a little salt onto each bar.

Set in the fridge for 15 minutes and enjoy!

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