Because of the delicious combination of chocolate and coconut, Bounty's are a guilty pleasure for many people. Unfortunately, this treat isn't very healthy. Besides containing a lot of sugar, it also has milk and butter. That makes a Bounty unsuitable for vegans or people with lactose intolerance. Luckily, you can very easily make healthy Bounty’s yourself with natural sugar!
x_ckl_recipe_markerMaking Bounty's
Also great to serve as a little chocolate treat!
How do you make Bounty's?
Snack
American
Approx. 12 - 14 Bounty's
15 min
15 min
Freezing time: 15 min
30 min
Put the shredded coconut, coconut sugar, dates and coconut milk in the food processor. Blend briefly and transfer this mixture to a bowl.
Shape the 'dough' into small, rectangular bars and place them on a plate. Line the plate with aluminum foil and put it in the freezer for 15 minutes.
Take the Bounty's out of the freezer. Melt the chocolate au-bain-marie.
Use two spoons to lift a coconut bar and dip it into the chocolate. Place the Bounty on a round oven rack with some kitchen paper underneath and let the excess drip off. Then store the Bounty's in the fridge; they're best eaten cold.
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Recipe
Making Bounty's
Also great to serve as a little chocolate treat!
Course
Snack
Kitchen
American
Servings
Approx. 12 - 14 Bounty's
Preparation time
Preparation time
15 min
Stiffen up min.
15 min
Cooling time
Freezing time: 15 min
Total
30 min
Equipment
Food processor
Mixing bowl
Plate
Aluminum foil
Saucepan
Spoons
Oven rack
Kitchen paper
Ingredients
75 g shredded coconut
3 Medjool dates
3 teaspoons coconut milk
80 g dark chocolate
1 tsp coconut sugar
How do you make Bounty's?
Put the shredded coconut, coconut sugar, dates and coconut milk in the food processor. Blend briefly and transfer this mixture to a bowl.
Shape the 'dough' into small, rectangular bars and place them on a plate. Line the plate with aluminum foil and put it in the freezer for 15 minutes.
Take the Bounty's out of the freezer. Melt the chocolate au-bain-marie.
Use two spoons to lift a coconut bar and dip it into the chocolate. Place the Bounty on a round oven rack with some kitchen paper underneath and let the excess drip off. Then store the Bounty's in the fridge; they're best eaten cold.
For this recipe, make sure you use Medjool dates; the sweet, fleshy dates—otherwise the mixture won't become sticky enough. If the mixture is too sticky, add a little more shredded coconut. And if it's too dry, add a bit more coconut milk. It's that simple.
The inside of these Bounty’s isn't snow-white. That's because of the dates in the mixture, but it certainly doesn't make them any less tasty! They're lovely with coffee, with tea or just as a snack. They're at their best straight from the fridge!