Simple Bounty bars

I’m no stranger to store-bought candy bars. Okay, I don’t buy them that often anymore, but Bounty will forever remain one of my favorites. To satisfy my sweet tooth and the insane cravings for my favorite candy bar, I came up with a simple homemade version that doesn’t contain processed sugar, milk, or artificial flavors. I use honey, but you can easily make these vegan-friendly!

You will need (for 16 pieces)

  • 1 cup shredded coconut (unsweetened)
  • 1 tbsp coconut flour*
  • 3 tbsp honey
  • 3 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • 50g (1.7 oz) dark chocolate chips + 1 tbsp olive oil

How to make

Put all ingredients except chocolate chips into a food processor. Blend until you get a compact mass.

Press the coconut mass into a square mold lined with parchment paper. Leave in a fridge for about 30-60 minutes, it will cool down and harden a bit.

Melt the chocolate with olive oil. From here on, you have two options:

Option 1 (in the picture): remove the coconut mass from the mold, put it on the chopping board and cut it into bars. Dip every bar in melted chocolate and line them on parchment paper. Put the bars back in the fridge.

Option 2, or the “lazy version:” when you press the coconut mass into the mold, pour melted chocolate over it and spread evenly with a spatula. Put everything in the fridge and cut it into bars when it’s cooled down.

I prefer the “lazy version” because, well, it’s quicker and I don’t make so much mess. 🙂 Plus, there’s less chocolate so I find the tastes of coconut and chocolate more balanced. But it’s up to you!

bounty bars

Tips and tricks

*You can leave out the coconut flour. In this case, you can add a bit less honey or a bit more shredded coconut.

Melt the chocolate in a microwave (two intervals of 30 seconds, stir in between) or in a double boiler over a pot of simmering water. Never melt chocolate directly on the stove, it will end up being chunky.

Replace honey for agave syrup or other liquid plant-based sweetener and make it vegan.

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