I don’t believe that there is a single person in this world who doesn’t know what a bounty bar is (apparently called mounds bars in the US). It is a prime member of the chocolate-snack-bar-family and it has cool friends as snickers, mars and twists… Unfortunately these little guys are kinda pumped up on sugar steroids and funny E-numbers – simply bad company! So what to do when you are craving coconut and chocolate, but are not really in the mood for getting high on sugar and poor quality chocolate… You go make your own super bouncing bounty bars!
This recipe is super simple, it’s like the bars almost make themselves…almost. The biggest difference between this bounty and the original is that you can actually taste the coconut and not only feel the texture of it as you chew. The flavours of coconut are so deep and constant in this bar since you have three difference sources of coconut: Cream, oil and flakes! Also the added sugar content is almost non existing, I only used 1 Tbsp of sugar and it was enough, because all you really wanna taste is the natural sweetness from the coconut and nothing else. Salt is actually a key ingredient here, because without the salt you will not get all the natural flavours out of the coconut cream and flakes. The salt helps picking up the flavours and carrying them towards your taste buds – kinda cool!
I prefer the chocolate coating to be dark, rich and intense so I would never choose a chocolate with less that 70% cocoa, but you can of course use whatever you want.
The bars are perfect as a little sweet tooth snack in the evening or whenever you feel like having a little chocolate treat. Even though they are high in energy (see info below) you still get value for your calories since the coconut fat is very filling. It actually stimulates the appetite regulating hormones in a positive way (tells the body that you have gotten energy and doesn’t need more right away) and it helps stabilising the blood sugar – great combo!
Bounty Bites (adapted from madbanditten)
Makes 16-20 bars
1 14 oz can full fatí? ?í? coconutí? ?í? milk (400 ml)
1 3/4 cup dried grated coconut (150 g)
1 Tbsp coconut oil (25 g)
A generous pinch of salt
1-2 Tbsp sugar (or sweetener of your choice)
7 oz 70% chocolate (200 g)
Place can of coconut milk in the freezer for 30-45 min, remove and scoop out the solid part of can = the coconut cream, around 2/3 of the can.
Add coconut cream, oil and sugar in a pot on medium heat until it melts together. Add all of the dry coconut and season to taste with salt and sugar.
In a greased or filmed pan/container add all of the coconut batter and press it firmly and evenly into the pan. (I used a 6 x 6 pan, but you can use whatever you have at hand). Place in the fridge for a couple of hours or overnight.í? ?í? When the coconut batter is completely chilled and firm, cut it out in bars, you can vary the size as you please. It might crumble a bit but you can just use your hands to press it back together.
Melt the chocolate in a double boiler and gently dip all of the coconut bars in the chocolate, use a fork for this job and let the excess chocolate drip of before placing it on a baking sheet. Let the bars cool and harden completely before serving.
You can store the coconut bars in the fridge and they will keep delicious for up to a week or even more… Enjoy!
Nutrition Info (If you make 20 bars)
150 kcal pr bounty bar – 77 % coconut fat, 19 % carbohydrates and 4 % protein