Homemade Chocolate Bounty Bars

Homemade Chocolate Bounty Bars

‘The Taste of Paradise’, that’s what the advert said anyway. I must admit I used to love a bounty bar, and when the advert came on, if you are old enough, you will remember it. A pretty girl eating a bounty bar seductively, on a tropical island where a local, chops coconuts from the tree, lavishing spilling coconut milk everywhere. A lot of men and boys or girls would swoon over the girl in the advert, more than the snack itself. But is was clever marketing, because who doesn’t remember it that saw it?
You also thought it was in some way healthier than the average chocolate bar of caramel, with the coconut being the main ingredient.
Funnily enough, I can’t eat them anymore, I find them too sweet, probably because my taste buds have adapted to a lower sugar diet. I also feel that the bought bounty’s lack that ‘tropical’ taste, and are too overloaded with sugar. So instead I have developed my own bounty bar, without processed sugar, that tastes more tropical, with healthier fats.

This is a naughty but nice food, the fruit and coconut is healthier than the original bar, with no processed sugar, but still contains fruit sugar and a little honey, so its probably best to eat these only occasionally…or when you are feeling like a sweet treat.

For those of you that haven’t seen the old advert, or would like to re-live some memories here it is:

Homemade Tropical Bounty Bars

Ingredients Makes approx 20 mini bars (3 cm long)

2 cups of desiccated Coconut
2 tablespoons of coconut cream
1 tin (227g) Tropical Fruits, or crushed pineapple, (I used DOLE tropical fruits)
1 teaspoon honey (optional)
½ teaspoon coconut essence
½ teaspoon pineapple essence
2 Tablespoons of coconut oil
220g Dark Chocolate
1 tablespoon desiccated coconut

Takes approx. 30-40 minutes

Method

Drain the Tropical Fruit or crushed pineapple and blend in a high speed blender to make a puree.
Melt the coconut oil and place in a mixing bowl. Add all the ingredients together apart from the chocolate and 1 tablespoon of desiccated coconut.
Mould the coconut mixture into little bars (approx 3cm long) shapes on some greased parchment paper, and place in the fridge for about 15-20 minutes, or until harder.
Mean while, just before you take the bars out of the fridge, melt the chocolate over a Bain Marie, and set to one side, allow to cool but not set.
Toast the 1 tablespoon of desiccated coconut in a dry pan over medium heat, and stir continuously until browned.
Dip the coconut bars into the melted chocolate, working quickly, sprinkle the toasted coconut on top, and place back in the fridge until set.

Simply enjoy and imagine you are on a tropical island with waves lapping at your feet .