Bounty’s that are better in every way than the real thing! Coconut mounds coated with raw dark chocolate…truly delicious, heaven in every bite!
I made multiple batches of Bounty’s bars over a year ago. Large ones, medium ones, little mini ones, even round ones with an almond butter filling. Having gone back to remake my Twix’s I decided the Bounty also needed a revisit…not that I ever actually posted a recipe.
As with the previous Twix bars I had opted for using shop bought dark chocolate (albeit dairy free) to coat the bars. Having cracked the whole raw chocolate thing, I felt it was my duty to truly “recreate” the Bounty.
The centres are a little fiddly…some patience is required…or the easier option of lashing the filling in to a silicon ice cube tray and making mini sweet size Bounty’s is always a good one.
I fancied something a little more substantial so went down the “snack size” road. Eight nice size satisfying Bounty’s. The frozen solid filling, sitting on the lined tray, dunked quickly in to my raw chocolate and returned to the freezer. I knew from the Twix’s they were going to need double dip!
And of course a final drizzle to prettify them!
I actually LOVE these from the freezer. During the summer they only take a couple of minutes to soften up, still chilled, lightly crisp…melt in the mouth, and on your fingers chocolate if you’ve got hot hands!
Having hated all things coconut, especially shredded coconut, almost as much as broccoli, I’m making up for my lack of having not eaten it in the same vein as the broccoli like it’s a paid mission!
Any Bounty fans out there? Or Almond Joy fans? We don’t have the latter in Ireland. Though I’ve a feeling I might just have to make the flavour combination a reality!
Beautiful Better Than Ever Raw Bounty’s
Prep Time: 1 hour
Keywords: raw snack dessert gluten-free grain free paleo soy-free vegan coconut oil coconut butter coconut
Ingredients (8 medium or 12 small)
- 160g (2 cups) desiccated coconut
- 55g (1/4 cup) coconut oil melted
- 28g (2 tbsp) coconut butter melted
- 2 tbsp honey (coconut nectar or maple syrup for vegan option)
- Seeds from one vanilla bean , or 1 tsp pure vanilla extract
- 1/2 cup (110g) cacao butter finely chopped
- 2 tbsp (28g) coconut oil
- 1/2 cup (60g) raw cacao powder
- 3 tbsp honey or maple syrup for vegan version
For the Filling
Blitz all ingredients together in your food processor to break up the coconut a bit.
Set aside for 5 minutes.
Divide mixture in to 8 mounds on a lined baking tray that you can fit in to your freezer with ease.
Using your fingers shaped in bars, similar to a funszie bounty! Alternatively you can place in to a silicon ice cube tray and make mini bounty bars!
If using your hands wash them after each bar and leave them a little damp. It’s slightly tricky but well worth the effort to make them look pretty!
Place in the freezer for a couple of hours or overnight until completely frozen.
For the Chocolate
For the chocolate melt cacao butter and coconut oil in bain marie (bowl or jug sitting in a larger bowl or jug of boiling water). Whisk it occasionally.
Once melted whisk in honey and cacao powder. Once combined removed Twix centres from the freezer.
One a time dunk the coconut filling in to the chocolate using a fork to lift it up. Gently tap it on the side of the jug to remove excess chocolate. Return the baking tray that you had in the freezer.
Once they are all coated return to the freezer for 15 minutes.
Remove and dunk each one once more in the chocolate mix. Return to the freezer for 15 minutes. Remove and drizzle with any remaining chocolate!
Return to the fridge or freezer to firm up fully (1 hour for the fridge, 30 minutes for the freezer!).
Store in a seal tight container in the fridge for up to two weeks or longer; or the freezer for up to one month.