Not only are these Easy Homemade Bounty Bars as good as the original, they are healthier with no added processed sugar and only six ingredients. As a little treat and a school holiday project for the Elf and I to share, these bars are a delicious no-brainer.
The Elf shares my obsession with chocolate and while she is on break from playgroup, making chocolate bars for the blog seemed a happy fit. It is no secret my three year-old daughter and I butt heads; we are both headstrong and firmly believe we are always right. The little stinker is smart too so I often feel like I am already engaging with a teenager. We have discovered, however, that the kitchen is our Switzerland.
Whenever we cook together, a truce is called and peace settles over our house. The tantrums, tears and accusations dissipate in to the calmness of the kitchen; the elf quietens too ;-). If it weren’t for the sanctity of our kitchen, I am not sure where our relationship would be. I think we would probably experience more “time outs,” some for her, some for me and the Husband would don his referee shirt more often. I would, no doubt, spend more time on the treadmill sweating out my parenting insecurities.
Thankfully, we will always have the kitchen and today a treaty was signed over a pot of melted chocolate and sweet sticky coconut.
After several attempts at creating the original Bounty’s sticky coconut centre, this final easy homemade bounty bar recipe comes ridiculously close. During recipe development, I tried adding almond meal, a little coconut flour and other ingredients to bind the filling but I found the end product compacted and a tiny bit dry. The trick to creating the gooey bounty centre was to let well enough alone and simply let the coconut do its thing. Coconut, coconut cream, coconut oil, sea salt and maple is combined to create a perfectly soft and gooey coconut bar. While it is a little messy to work with, it is delicious and a whole lot of fun. Sometimes the kitchen demands mess and to create this easy homemade bounty bar, I am happy to play in the mud.
While you can make your own dairy-free chocolate, we used store bought. Firstly, this was a mother-daughter project so we kept things simple and secondly, when the belly wants chocolate, it wants it now.
With only six ingredients, no added processed sugars and a simple recipe, our easy homemade bounty bars are a perfect chocolate treat and the perfect opportunity to hold a household ceasefire. Enjoy.
Not only are these Easy Homemade Bounty Bars as good as the original, they are healthier with no added processed sugar and only six ingredients.
- 2 cups 500 ml desiccated coconut
- 1/2 cup 250ml coconut cream
- 2 tablespoons 40ml maple syrup
- 1/4 cup 60ml coconut oil
- pinch sea salt
- 285 grams dairy-free chocolate
- In a small saucepan, heat the coconut oil, coconut cream and maple syrup together, stirring, until the coconut oil is melted.
- Put the desiccated coconut and sea salt into a large bowl and add the melted coconut cream mixture. Stir to combine well.
- Line a small bread tin with baking paper and tip the coconut mixture in. Press the mixture down until it is compacted and even.
- Place in the freezer for thirty minutes.
- Before the coconut filling is set, fill a small saucepan with an inch or so of water and place a heatproof bowl on top, creating a bain-marie. Place the saucepan over low-medium heat and add the chocolate to the bowl. Stirring regularly, melt the chocolate. If it is too thick at a small dash of vegetable oil to thin.
- Remove the coconut filling from the freezer and turn it out on to a cutting board. Cut the block lengthways down the centre (half) and then horizontally in to 1 inch (2.5cm) pieces.
- Lay out a clean sheet of baking paper on a plate or tray.
- Using a fork, lower each bar in to the melted chocolate to coat, lift and allow the excess to drip off. Place the bar on the clean baking paper and press clean fork prongs in to the top to create the traditional "bounty" swirl.
- Repeat with the remaining bars before placing them in the fridge for the bars to set. Around 10 minutes.
- Store in the fridge in a sealed container for up to a week.