Bounty Bars Recipe
You need 5 simple ingredients and less than 35 minutes to make this Bounty Bars Recipe. Here's an easy and healthier version of creamy coconut-covered chocolate candy, it's going to have you sad you never made these before!!
Ingredients
- 1 ½ cup (150 grams) unsweetened desiccated coconut
- ⅔ cup coconut fat (from a can of premium coconut milk) (notes below)
- 2 tablespoon maple syrup
- 1 cup (170g) chocolate chips
- 1 tablespoon (14g) coconut oil
Instructions
- Prepare 2 large cookie sheets by placing a silicone mat or parchment paper on top. Start by removing the coconut cream from the top of the coconut milk can until you get ⅔ cup. (Use the rest of the can for a smoothie) Mix this coconut cream with the desiccated coconut and the maple syrup, and stir until smooth.
- Using a tablespoon measure place about 18 scoops on the cookie sheet. Then using your fingers shape each coconut scoop into a log. Then place the pan into the freezer for at least 15 minutes to solidify.
- Prepare the chocolate by melting it with 1 tablespoon of coconut oil, in a double boiler on the stove or in the microwave at low heat. Stir often until it is fully melted and smooth.
- Place a frozen coconut log onto a fork, and dip it into the chocolate. Then place the chocolate covered coconut on the other silicone or parchment covered cookie sheet.
- Keep dipping the coconut logs in chocolate until they are all covered. Then place the bounty bars in the fridge or freezer to solidify the chocolate, about 15 minutes. Enjoy!
- Store in the fridge (up to 2 weeks) or the freezer (up to 3 months).
Notes
Coconut Milk: You can refrigerate the whole can of coconut milk for a couple of hours to make it easier to remove the creamy part. Be sure to use a good-quality can of coconut milk. Brands in Canada that I would recommend are Western Family, Thai Kitchen, or Cha's Organics. Do not use cans of Aroy-D as this milk does not have the full fat. Often you can shake the can to see if it's thick or even seems solid - the thicker the better. Use the leftover milk in the can for a smoothie.
Chocolate Tips: Heat the chocolate up slowly on a double boiler on the stove or in the microwave. If the chocolate is heated too fast or too hot because it will become crumbly and thick. Add more coconut oil if it seems really thick.
After dipping the chocolate, scrape the bottom of the fork on the side of the pot to remove more chocolate. Stevia: If you are diabetic or looking for a low-sugar option, leave out the sweetener or add ¼-1/2 teaspoon of stevia to sweeten these bars. Shredded coconut: will also work, it is just less finely grated before it is dried, you can blend it in a food processor for the best texture, or have a chunkier coconut filling. (If you want to use flaked coconut it will need to be blended in a food processor into much smaller pieces before using for this recipe.)
After dipping the chocolate, scrape the bottom of the fork on the side of the pot to remove more chocolate. Stevia: If you are diabetic or looking for a low-sugar option, leave out the sweetener or add ¼-1/2 teaspoon of stevia to sweeten these bars. Shredded coconut: will also work, it is just less finely grated before it is dried, you can blend it in a food processor for the best texture, or have a chunkier coconut filling. (If you want to use flaked coconut it will need to be blended in a food processor into much smaller pieces before using for this recipe.)
Nutrition
Calories: 130kcalCarbohydrates: 9gProtein: 1gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 0.1mgSodium: 15mgPotassium: 125mgFiber: 2gSugar: 5gVitamin A: 1IUVitamin C: 0.2mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!