Everywhere I look there has to be big large box of chocolates and the temptations are as big as the celebrations. Therefore, it’s about time I stock up on my own homemade Bounty bars that I know I can eat without much guilt. I had to tweak my old recipe which had condensed milk and a bit of sugar, but the result was even better. They can be done with dark or no added sugar milk chocolate and they will taste like mini chocolate Bounty bars. I made approximately 22 mini bounty chocolates and they weight approximately 20 grams each including the chocolate coat. The coconut mixture is the same used for the Raffaello Coconut Balls

And since we’ve no place to go
Let it snow, let it snow, let it snow

Ingredients

• 3 cups unsweetened desiccated coconut (approx 225 grams)
• 4 tablespoons Coconut Milk (ideally canned but can be any type of milk, approx. 80 ml)
• 1 teaspoon Pure Vanilla Extract
• Sprinkle of salt
• 1 and 1/2 tablespoons raw Organic extra virgin Coconut Oil (approx 60 grams)
• 3 tablespoons powdered Sweetener (approx 60 grams or less)
• 100 grams Dark Chocolate or No sugar Dark or Milk chocolate (Melted)

With the ingredients mentioned above, I made about 22 coconut patties of approx 17 grams each. Then I have coated them in melted chocolate and kept them in the fridge for 20 minutes. In less than 30 minutes, I had my first homemade bounty chocolate.

Instructions

1. First, if your sweetener is not powdered, blend it for 20 seconds in your blender or food processor.

2. Add in 4 tablespoons of canned coconut milk, 3 cups of desiccated coconut, 1 1/2 tablespoons coconut oil, vanilla extract and a pinch of salt.

3. Blend all the ingredients for 30 seconds and add the contents of your blender into a bowl. If the mixture is too dry, add more coconut milk and if it’s too soft add more shredded coconut.

4. Take 2/3 tablespoon from the mixture and shape small rectangle patties.

Each of them had approx 17 grams, but nothing stops you to make them bigger or smaller.

5. In a microwave bowl, add the cubed dark chocolate and microwave it for 30-60 seconds.

6. Remove it from the microwave, mix it with a spoon, and then soak each coconut square into the melted chocolate. With a teaspoon, make sure all sides are covered.

7. Place a baking paper on a tray or plate and add the chocolate patties.

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8. Sprinkle them with shredded coconut if desired and keep them in the fridge for 20 minutes before serving.

The Nutrition facts are for one homemade bounty and the nutritional values will vary depending on the type of chocolate used.

Recipe in pictures

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