Bounty Bars have ALWAYS been my go-to chocolate fix, ever since I was a kid. So an absolute must for my journey to health and wellbeing was to perfect a healthy version that I can eat guilt-free. Drum roll please. Here they are. Gluten free. Sugar free. Dairy Free. Freakin delicious.
Healthy Bounty Bars
For the coconut filling:
- A small/medium bag of dessicated coconut (I had organic coconut flakes so I whizzed them in the food processor for 5 mins which gave them a nice consistency)
- A can of coconut cream
- 2 tbs rice malt syrup
- 4 tbs coconut oil
- pinch salt
For the chocolate coating:
- 150g cacao butter, broken into small pieces
- 50g coconut oil
- 100g cacao powder
- 80g maple syrup
- pinch salt
First, prepare the coconut filling. Mix the coconut, coconut cream, rice malt syrup and coconut oil in a pan over a low heat. Add the pinch of salt and then pour into a slice tin that’s been lined with baking paper.
Pop into the freezer for a couple of hours. When it’s solid, cut it into little Bounty Bar shaped rectangles and put back into the freezer for an hour or so. They need to be really hard and really cold when you’re covering with chocolate, so check them before you start to make the chocolate.
For the chocolate, melt the cacao butter with the coconut oil and maple syrup over a low heat. Then add the cacao powder and whisk (or blitz for a minute in the food processor).
Then dunk the coconut rectangles in the chocolate mixture, fully coating, and rest on baking paper in a container/on a tray, then put them all in the fridge for the chocolate to set.
Keep them in the fridge until you want to eat them. As you may know, homemade chocolate melts in your hot little fingers the minute you take it out of the fridge so be prepared to get messy and have lots of chocolately fingers to lick later. Yum.