Perfect treat for any coconut lover. These homemade bounty bars are easy to make and taste totally delicious!

I have a weak spot for coconut, I always have so I simply adore all things coconut. To be honest these are supposed to be a healthy, sugar free version but my “fake” chocolate didn’t work out as well as I had hoped; it tasted delicious but the presentation wasn’t very good, so today you are presented with the half healthy version – good healthy, sugar free filling but piles of chocolate on top… I am still working on my sugar free variation and as soon as it is perfected and looks presentable you will be the first to know about it.

Ingredients:

It will make 8 large bounty bars or 16 fun sized ones

For the filling

• 175g unsweetened desiccated coconut
• 4tbsp coconut nectar
• 1 tin of coconut milk; NOT SHAKEN

For the coating

• 200g good quality milk chocolate

Method:

Open one unshaken tin of coconut milk and gently pour off the water (don’t dispose of it as it might be useful for other creations like for example soaking some fruit in when making my fruit and nut breakfast muffins), so that you are left with only the thick white creamy coconut “cream”.

In a mixing bowl place the desiccated coconut, white coconut cream only (no water please) and coconut nectar.

Mix all with a spatula until well combined and smooth.

Form 8 or 16 bars, place them on baking tray and pop them into the fridge for at least one hour. This is something you really shouldn’t skip because if you do your task of coating them with melted chocolate will become a nightmare… trust me I know something about this as I’ve tried to take the short cut before, it doesn’t work.

After 50 minutes or so, start melting your chocolate. Use a double boiler or simply melt it in the microwave… just slowly so it’s not over done.

Once your chocolate is evenly melted and you no longer can spot any lumps, it is time to get coating.

Retrieve your bars from the fridge, use two forks and give each bar a chocolate bath. Then pop them on a cooling rack so any excess chocolate can drip away or on a greaseproof paper lined flat baking tray if you don’t mind them having uneven shaped bottoms and pop back into the fridge to set.

Keep refrigerated and enjoy!