Delicious homemade Bounty, melting and without refined sugar

 

Hello everyone, I’m warning you, this recipe is a real treat for adults and children alike, because it’s like falling back into childhood! As a big fan of coconut in all its forms (fresh and dried), I’d never have thought it was so easy to make and, above all, so good. This recipe made my taste buds travel so thanks to my friend Julie from happyngood for the inspiration. There was a time when I really loved bounty, even iced bounty! Today, these industrial chocolate bars have become too sweet for me, so why not try making homemade bounty? Finally, we need a few raw materials: coconut and chocolate.

 

✖️ Preparation time | 15 minutes

✖️ Rest time | 2 good hours

✖️ Quantities: about 25 bounty depending on size

 

USTENSILS

1 mixer, 1 mould, greaseproof paper, 2 bain-marie pans, oven rack (not obligatory), container the width of the rack (not obligatory), 1 pair of tongs

 

🖤 | OUR BLENDER SELECTION

 

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INGREDIENTS

 

 

• 200 g grated coconut
• 200 ml coconut milk
• 1? bars of dark dessert chocolate, or milk chocolate if you prefer (sweeter).
• 1 teaspoon coconut oil
• 1 tablespoon agave syrup (can be replaced by honey or coconut syrup)
• Optional topping for gourmets: almond, hazelnut, praline or toasted kasha buckwheat seeds.

 

PREPARATION

 

 

Mixture

1. Pour the shredded coconut into the blender bowl.
2. Add the coconut milk, agave syrup and coconut oil and blend for 30 seconds.
3. Place a sheet of baking paper in a cake tin and pour in the mixture. Place in the freezer for at least 1 hour (the mixture must be well frozen to remain compact. It should not crumble when cut; if it does, leave it longer. We even leave it in for 24 hours so that the mixture is extremely frozen, and only take it out at the last minute, once the chocolate has melted on the other side.)
4. Once the mixture is frozen, start cutting your sticks, about 1.5 cm wide, and put them back in the fridge.

 

Chocolate

1. Melt your chocolate in a bain-marie or microwave oven (do not overheat). In the bain-marie, the chocolate must always be at the same temperature. To do this, don’t turn off the heat, but leave it to melt, gradually adding your squares while stirring to prevent it from hardening.
2. Add almond slivers or other seeds if you’d like a little more indulgence.

 

Assembly

1. Place a sheet of baking paper on a wooden board and place the frozen sticks on top. A little tip: take them out at the last minute, as I find they defrost quite quickly, and even more so once they’re covered in chocolate in the pan. You’ll need to move fast and not waste any time, so have everything you need at hand.
2. Two possibilities. Place your melted chocolate in a bowl. Using a pair of tongs or 2 teaspoons, dip the frozen sticks one by one into the melted chocolate, turning them with the tongs or spoons so that they soak in the chocolate on all sides, then place them back on the board. Another way, in the style of a master chocolatier: place the sticks on a grid, itself above a dish or container, then pour the melted chocolate from your pan over the sticks. Allow to dry, then turn to pour from the other side.
3. Chill for 1 hour.
4. Eat them straight away, or store them in an airtight dish at room temperature and don’t eat them until the following day. They’ll be soft and even more delicious. If you make them in summer, chill them to prevent them from becoming too soft, and take them out 1/2 h before eating.
5. Consume within 3 days of preparation.

 

 

 

 

 

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