Dishful

Homemade Bounty Bars

By nabylb

A wholesome homemade version of Bounty candy bars made with shredded coconut and coconut cream, coated in rich dark chocolate.

Prep: 15 min · Cook: 5 min · Serves 4 · Cuisine: International

Ingredients

Coconut Filling

• 2 cups (160 g) unsweetened shredded coconut
• 1/2 cup (120 ml) thick coconut cream
• 3 tbsp (60 g) maple syrup
• 1 tsp vanilla extract
• 1 pinch fleur de sel

Coating

• 1 1/4 cups (200 g) dark chocolate, 70% or higher
• 1 tbsp (14 g) coconut oil

Method

Coconut Filling

1. Mix the shredded coconut, thick coconut cream, maple syrup, vanilla extract, and fleur de sel by hand in a bowl until the mixture holds together when pressed. If it crumbles, add an extra spoonful of coconut cream.
2. Press the mixture firmly into a parchment-lined square dish, or shape it into bars.
3. Freeze for 30 to 40 minutes until completely firm. If frozen in a dish, slice into bars.

Coating

1. Melt the dark chocolate with the coconut oil until smooth.
2. Dip each frozen coconut bar into the melted chocolate until fully coated. For a thicker shell and crisp snap, dip a second time after the first layer sets.
3. Let the chocolate set, then serve.

Original: https://www.instagram.com/reel/DePar2vRlrb/?dlrf=czlqdWkwZHZhbDdt

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