The brother – ever on the look-out for interesting recipes for me to make and him to eat – sent me this little cracker of a recipe for mini bounty bars to make in my non-existent down-time! A lover of bounty bars from way back, and curious about the fact that these were supposedly semi-healthy, I decided to make them on a whim.
It has to be said, they’re incredibly easy to make. On the flipside, they’re also rather messy (the chocolate dipping part at least), though I’m sure most people don’t end up with chocolate on the floor, bench and cupboards like I do!
Thanks to New Zealand-based Good For Wholefoods for the recipe, which I found on Stuff.co.nz. Taste-wise they are delicious and you wouldn’t actually recognise the fact that the coconut is held together with coconut oil, coconut cream and maple syrup as opposed to the usual sugar-laden alternatives. There is one wee factor which perhaps doesn’t suit everybody, and that’s that these are quite chewy. The recipe calls for desiccated coconut and, granted, I used shredded coconut which obviously involves more chewing time – next time I think I’ll make sure I use desiccated coconut instead.
There is no denying that these wee bounty bar bites are exceedingly moreish and I have to admit I had more than I should have. Being healthy-ish though, that ain’t a problem is it?! Enjoy!
- 2 cups desiccated coconut
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil (melted)
- 1/4 cup coconut cream (shake the can first)
- 250g (8.8 oz) dark chocolate (I used 62% cocoa)
- Add coconut, coconut cream, maple syrup and vanilla extract to your food processor and mix for 30 seconds or so (you'll probably need to stop and scrape down the sides a few times).
- Add the coconut oil into the mixture and mix for another 15 seconds.
- Put the mixture into an ice tray mould* or roll into balls and freeze. Leave in the freezer for at least an hour, or until the mixture is very firm.
- Melt the chocolate in a double boiler (I placed a pyrex bowl over top of a saucepan with an inch or so of gently simmering water).
- Take the coconut mixture from the freezer and as gently as possible, remove each piece from the moulds (I used a sharp knife dipped in hot water which I pushed gently down one side and then flipped them out). Place them on a wire rack.
- Dip each coconut piece into the melted chocolate, covering it totally and place it back on the wire rack so the excess chocolate can drip off (I used a large spoon to coat them with chocolate, and then lifted them out using two forks). Before the chocolate sets (which makes it hard to remove them from the rack), carefully transfer each piece to a flat dish covered in wax paper and put back into the freezer to set (about 15 minutes).
- Once set, they can be kept in the fridge or freezer.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting