Bounty Bars Recipe

Shredded coconut covered in melted chocolate.

You need 5 simple ingredients to make your own bounty bars. Chocolate-covered creamy coconut bars - yesss please!

Prep Time15

Fridge Time20

Total Time35

Servings: chocolates

Author: Danika Vanderpyl

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 (I like using dark chocolate to make it the perfect sweetness)
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 thick coconut cream layer from the top of the coconut milk can until you get ⅔ cup (use the rest of the can for a smoothie or something else). Mix this coconut cream with the desiccated coconut and the maple syrup, then stir until smooth.
Using a tablespoon, place about 18 scoops of the coconut mixture on the cookie sheet. Then, using your fingers, shape each coconut scoop into a log. Now, place the pans 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. (Or do this process in the microwave).
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 homemade bounty bars 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 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, it will become crumbly and thick. Add more coconut oil if it seems really thick.

Stevia: If you are looking for a low-sugar option, leave out the sweetener or add ¼-1/2 teaspoon of stevia to sweeten these bars.

Shredded coconut: Instead of using desiccated coconut, shredded coconut will also work; it is 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