Sun, sand, sea and a simple, clean Bounty bar recipe! This is my ideal summer… unfortunately, I happen to live in England, so I don’t get a lot of that… well apart from the Bounty bars. I get a lot of these and you are now as lucky as me because today I am sharing the recipe for them with you. Thank you to Bamix for sponsoring this gorgeous recipe.
Homemade Bounty bars are so easy to make – you only need few ingredients! The traditional Bounty bar is made of coconut and condensed milk with a milk chocolate coating.
My simple and clean Bounty bar recipe calls for desiccated coconut, coconut cream, maple syrup or honey and dark chocolate chips or chocolate. You could use raw chocolate too depending on your budget. I like Plamil chocolate, it is only sweetened with xylitol and I usually buy it cheaper in bulk here. If you have never used or seen coconut cream, here is the one I get.
This Bounty bar recipe is gluten, dairy, nut, egg, allergen-free with no refined sugar, but it still tastes blooming marvellous. AND my Sofia and her pal said it tastes better than the “real” bounty. RESULT!
You don’t need any special skills or gadgets either. Well, I have my special Bamix blender and food processor in one. I don’t think I have ever used any blender as much as I do this one and not only because of its bright red colour. I am going to do a full review soon for you, I promise.
Here’s the simple and clean Bounty bar recipe
- 2 cups desiccated coconut
- ½ cup melted coconut cream
- 3 tbsp maple syrup (or any other liquid sweetener)
- 1 tsp vanilla extract
- Dark chocolate chips, raw chocolate or dark chocolate for coating
- Line a small baking tray with baking paper or tin foil and set aside.
- In your blender or food processor, mix together desiccated coconut, coconut cream, maple syrup and vanilla extract until sticky.
- Next, form the sticky mixture into rounded rectangles or balls if you like (but the rectangles are more like Bounty bars). Wet your hands when moulding the bars as this makes them easier to shape.
- Pop in the freezer for 30 minutes.
- In the meantime, melt the chocolate. Use a bit of coconut oil if you have it to make the chocolate even lusher.
- It's time to do the chocolate coating. Take the bars out of the freezer and dip them into the melted chocolate, coating them completely. Then put them back on the tray; they will harden quickly so if you want to add some extra topping, be fast.
- Pop the tray in the fridge or freezer so that they set completely.
As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts