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!
