These bounty bars are so simple to make and utterly scrumptious, especially if you love coconut. I’ll never eat a regular store brought bounty bar again because compared to these babies, they just taste like science.

I got my inspiration for these from Sarah over at My New Roots, however I added coconut milk as I found her filling a little too dry and crumbly.

I also want to note that if you don’t have cacao butter in your area and are finding it difficult/expensive to make the chocolate coating, just cheat and use a dark chocolate bar instead! Make sure it’s at least 70% cocoa and you will still be much better off than eating a regular bounty bar.

Time to get your Willy Wonka on in the kitchen!

Coconut Filling
2 cups  unsweetened desiccated coconut
¼ cup coconut oil, melted (virgin coconut oil if you have it)
1/2 cup coconut milk
2 Tbsp. maple syrup (or honey if you prefer)
¼ tsp. fine grain sea salt
1 vanilla bean, seeds scraped
1 Tbsp. water

Chocolate covering
1/4 cup melted coconut oil
2 Tbsp melted cacao butter
1/3 cup  raw cacao powder
1/4 cup raw honey
a couple pinches salt, to taste

Directions:

  1. In a glass bowl over boiling water, melt coconut oil. Remove from heat and add maple syrup or honey, sea salt and vanilla seeds, whisk to combine. Set aside.
  2. Place coconut in a large bowl and sprinkle the tablespoon of water over top, stir well. Pour the coconut oil mixture over and fold to combine, then pour over the coconut milk and combine using your hands if necessary. Taste for sweetness and adjust if necessary.
  3. Line a baking pan with glad wrap, leaving plenty of extra to hang over the sides. Press the coconut mixture firmly into place, especially around the edges.  Wrap edges around coconut and place in the freezer to firm up for at least 30 minutes while you make the chocolate.
  4. In a glass bowl over a pot of simmering water, melt coconut oil and cacao butter. Add honey and whisk to combine. When completely uniform, remove from heat and sift in cacao, and add sea salt. Taste for sweetness and saltiness, and adjust accordingly.
  5. On an open work surface, place a piece of baking paper underneath a cooling wrack or an oven rack is fine just make sure it can fit in your freezer.
  6. Remove coconut from the freezer, unwrap and cut into 12 bars of equal size. Round off the ends by slicing off the corners if you like to make it look more like a bounty bar. If it doesn’t bother you then skip this step!
  7. .One by one, place a coconut bar into the liquid chocolate and turn over a couple times to coat. Remove with a fork, allowing any excess chocolate to drip back into the bowl, then place on the cooling wrack. Repeat with remaining bars. Once all the bars have been done and they  are no longer dripping, place wrack in the freezer for the chocolate to harden, about 15 minutes. Remove from freezer and repeat the process, giving each bar with one more coat of chocolate. Return bars to the freezer.
  8. I left my bars in the freezer for an hour to firm up, them removed and placed in an airtight container

 

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