Heeeeellllooooo Homemade Bounty Bars. Who agrees with me that Bounty Bars are one of the most underrated chocolates out there? They’re rich and coconutty and beyond delicious and one of my all-time favourite chocolates.
Since Nicole and I successfully made our own Snickers Bars and Double Chocolate Bon Bons we were both like let’s make our own Bounty Bars from scratch! I mean why not, how hard can it be right? Well the truth is they aren’t very hard at all to make and they taste really good too, they’re different to the original obviously, not as sweet, but still really nice and the best part is you don’t need that many ingredients to whip them up and everything that goes into them is dairy free, gluten free, refined sugar free.
So if you have some desiccated coconut, coconut milk, maple syrup and 70% dark chocolate in your cupboard you are good to go!
I’m quite liking this whole ‘make your own chocolate’ vibe, there is something really rewarding about creating one of your favourite treats from scratch. I even thought it would be so cool to make hand-drawn wrappers for these guys next time around. in fact, it would be really cool to make Christmas presents using these recipes. A jar full of homemade chocolates, how awesome would that be?!
- 200g desiccated flour
- ¾ can coconut cream (minus the watery part)
- 2 tbsp maple syrup
- 200g 70% dark chocolate
- In a food processor add your coconut, coconut milk and maple syrup then mix for about 30 seconds or until combined, scraping down the mixture with a spatula if necessary.
- Using your hands take some mixture and shape it into a bar then place it on a piece of baking paper on a tray. You’ll probably get about ten bars out of this mixture, depending on how big you make them. Refrigerate for about an hour or in the freezer for 10-15 min.
- Whilst the bars are setting you can melt the chocolate in a heat-proof bowl over a pan filled with simmering water or in a microwave. Once melted allow the chocolate to cool slightly.
- When the bars have set dip each one evenly into the melted chocolate before placing them back on the baking paper.
- Allow your bounty bars to set then serve. Store in the fridge for up to 5 days.