Spring break was the main reason to dive into the kitchen and make these bounty bars. We were delighted with the result: the recipe is easy and the bars taste delicious!
Homemade bounty bars
Ingredients (± 14 bars)
- 2 cups desiccated coconut
- 1 cup coconut milk
- 3 tbsp coconut oil
- 3 tbsp honey, date syrup, maple syrup or another natural sweetener
- a pinch of vanilla bean powder
- a pinch of sea salt
- 250 g dark chocolate or milk chocolate (use dairy-free chocolate to make vegan bounty bars)
Put the coconut milk, coconut oil, vanilla bean powder, salt and sweetener into a saucepan. Gently heat the mixture and stir until it is well blended and dissolved. Remove from heat. Stir in the desiccated coconut.
Line a cake tin with baking parchment. Spoon the mixture into the prepared cake tin and press firmly down. Put into the freezer for at least 15 minutes, until the mixture becomes firm.
Cut into bars. This recipe makes roughly 14 bars.
Melt the chocolate using a bain marie: place a heatproof bowl over a saucepan filled with a small layer of simmering water. It is important that the bottom of the bowl does not touch the water in the saucepan. Make sure the chocolate does not come into contact with water or steam. Water will cause the chocolate to seize immediately. On low heat, stir the chocolate until it is melted and smooth.
Cover the bars with the melted chocolate. It takes a bit of skill to do this neatly :-). We used a fork to lift the bars and then spooned the chocolate over the bars. You can also choose to dip the coconut bars into the melted chocolate. I find spooning the chocolate over the bars the easiest way. Dipping them into the chocolate gets a bit messy.
Place the covered bars on a parchment paper or a wire rack. Allow the chocolate to set at room temperature.