The coconut and chocolate duo of the famous bars, without condensed milk or industrial ingredients. The heart takes just a few minutes to make with desiccated coconut, coconut oil and coconut cream, then sets in the freezer before being dipped in a homemade raw cacao chocolate. The result is melting inside and lightly crisp outside. Make a generous batch: they keep in the freezer, ready to enjoy whenever you like.
Raw Bounty-style coconut chocolate bars
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Ingredients
For the coconut heart
- 160 g unsweetened desiccated coconut
- 80 ml melted coconut oil
- 60 ml runny honey
- 125 ml coconut cream
For the chocolate coating
- 80 ml melted coconut oil
- 80 ml runny honey (or rice syrup)
- 30 g raw cacao powder
- A little desiccated coconut, to decorate
Method
- Mix all the ingredients for the coconut heart until you have a smooth paste that holds together.
- Press this mixture into a loaf tin lined with baking paper or into silicone moulds, then place in the freezer until firm, about 1 hour.
- Unmould and cut into small bars or bite-sized pieces.
- For the coating, whisk the lukewarm coconut oil with the honey and the raw cacao until you have a smooth, glossy sauce.
- Dip each coconut bar into the chocolate using a fork so it is well coated, place it on a lined tray and return to the freezer until the chocolate has set.
- Trim the edges if needed, sprinkle with a little desiccated coconut and store in the fridge or the freezer.
Tip
These bars freeze very well: make a large batch and take them out as the fancy takes you, they are just as good barely thawed as they are well chilled. For a coating that does not melt at all between your fingers, replace half of the coconut oil with cacao butter melted over very gentle heat. And if the chocolate thickens while you are dipping, simply set the bowl for a few moments over a pan of hot water, off the heat.
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FAQ: your questions about the Bounty-style coconut chocolate bars
How do you make Bounty bars at home?
All you need are two preparations: a coconut heart, which you shape and leave to harden in the cold, then a chocolate into which you dip each bar. Most recipes use sweetened condensed milk; here, 160 g desiccated coconut, 125 ml coconut cream, coconut oil and honey do the same job. Allow about 1 hour in the freezer for the heart, then around twenty minutes for the coating to set.
What are the ingredients of a Bounty chocolate bar?
The shop-bought bar combines a coconut filling, bound with sugar and glucose syrup, with a milk or dark chocolate coating. Our version keeps the spirit, coconut and chocolate, with a very short ingredient list: desiccated coconut, coconut cream and oil, honey and raw cacao. That way you know exactly what goes into every bite, and you can adjust the sweetness to your taste.
Is a Bounty high in calories?
Yes, like any confectionery based on coconut and chocolate: coconut and chocolate are naturally rich in fat. A homemade version like this one is not light either, but it contains no refined sugar and no additives, and you choose the size of the portions. The simplest approach is to cut small bites and enjoy them one or two at a time, straight from the freezer.
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