Homemade Bounty
Coconut, blue sky, the sun on your face and gourmet chocolate … 🙂 sounds like Bounty. Of course, in my healthy, homemade version.
Do you want to move for a moment to the paradise land of this delicacy? Get all the ingredients and let’s start. I promise that the recipe is very easy.
Preparation
Melt the coconut milk and oil in a pot over low heat. Add coconut flakes, vanilla, honey and mix it. Move the mass to a baking tray and place it in the fridge for an hour. When it has hardened, form bars or balls.
In a separate pot, prepare the chocolate glaze. Melt the oil, cocoa powder and honey. Place the ready bars on paper and pour the chocolate over them. Place them in the fridge.
I said it would be easy.
The coconut mass has to be warm to mix and cold to shape
Melting the coconut oil and milk before the flakes go in is what lets the mass come together at all. Cold oil leaves you stirring dry flakes around a lump. Once it is melted, the flakes absorb it within a minute and the mixture looks far too loose to hold a shape, which is normal at that stage.
The hour in the fridge is what fixes it. Coconut oil is liquid at room temperature and solid below about 24 degrees, so it is the oil setting hard, not the flakes drying, that turns the mass into something you can roll. Take it out and work quickly, because it softens again in your hands and a warm kitchen undoes the whole hour.
The glaze sets the moment it touches a cold bar
This is the part worth knowing before you start. The glaze is coconut oil, cocoa and honey, with nothing in it that stays liquid at fridge temperature, so it hardens on contact with a chilled bar almost instantly.
That means you get one pass per bar. Spoon it over rather than dipping, work over a plate or paper, and do not try to smooth a patch that has already set. If the glaze thickens in the pot while you work, put it back on the lowest heat for a few seconds rather than adding more oil, which makes it greasy.
Sweetness, and honey against maple syrup
The recipe offers both and they do not behave the same way. Honey is thicker and firms the mass up a little more, while maple syrup keeps it softer and makes the bars easier to bite straight from the fridge. Maple syrup also makes the whole recipe vegan.
Three tablespoons in the mass and two in the glaze is a light touch for a sweet of this kind, and the coconut carries most of the flavour. Taste the mass before it goes in the fridge, because that is the last moment you can change anything.
How many, and how to keep them
The quantities make around ten bars. They keep two weeks in a closed container in the fridge and freeze for three months, and they are better eaten cold: at room temperature the coconut oil starts to soften and the bars lose their snap within about fifteen minutes.
Separate the layers with baking paper, because the glaze sticks to itself. If you would rather have snacks like these planned into the week along with your meals, that is what the Diet & Training by Ann app does.
Homemade bounty bars
Ingredients
Method
- Melt the coconut milk and coconut oil in a pot over low heat.
- Add the coconut flakes, vanilla and honey and mix until the flakes have absorbed the fat.
- Spread the mass on a baking tray and chill for an hour, until it is firm enough to shape.
- Form bars or balls, working quickly before the mass softens.
- Melt the coconut oil, cocoa powder and honey for the glaze in a separate pot.
- Set the bars on paper, spoon the glaze over them in one pass and return them to the fridge to set.
Notes
Frequently asked questions
Because it is the coconut oil setting that makes the mixture shapeable, not the flakes drying. Coconut oil is liquid at room temperature and solid below about 24 degrees, so straight after mixing the mass looks far too loose, and an hour of chilling turns it into something you can roll.
It is coconut oil, cocoa and honey, with nothing in it that stays liquid at fridge temperature, so it hardens the moment it touches a chilled bar. Spoon it over rather than dipping, work over paper, and accept that you get one pass per bar.
Both work and they behave differently. Honey is thicker and firms the mass up a little more, while maple syrup keeps it softer and easier to bite straight from the fridge. Maple syrup also makes the whole recipe vegan.
Around ten, from 200 g of coconut flakes. The same mass rolls into balls if you would rather have them that way.
Two weeks in a closed container in the fridge, with baking paper between the layers because the glaze sticks to itself, or three months in the freezer. Eat them cold: at room temperature the coconut oil softens and the bars lose their snap within about fifteen minutes. Snacks like these come planned into the week alongside your meals in the Diet & Training by Ann app.
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