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We have copied the popular sweet 'Bounty' bar, (or ‘Mound Bars’ for our American friends) and made them healthy! Even without sugar these Bounty ‘knock-offs’ taste just like the real thing. We’ve left out everything nasty, so you can enjoy tropical tasting chocolate treats completely guilt free. They’re paleo, keto-friendly and can even be made vegan. You’ll never feel like you’re missing out with these in your fridge.
The centre is packed with delicious, slightly crumbly and slightly chewy coconut cream that is perfectly sweet and oh so very “coconuty”. With the Vibe Blender System, the coconut filling comes together in seconds. For a boost of gut-loving goodness use homemade coconut yogurt in place of canned coconut cream.
For the ultimate ‘homemade’ Bounty, we’ve made our own paleo and vegan chocolate, but for instant chocolate pleasure – use any brand of chocolate that aligns with your dietary needs.
INGREDIENTS
Coconut cream filling:
½ cup coconut yogurt or canned coconut cream (don’t use the coconut water)
¼ cup coconut oil
2 tablespoons of raw honey or maple syrup
1 teaspoon of vanilla
3 cups shredded coconut, firmly packed
Pinch salt
Chocolate:
200 grams of dark chocolate suitable for melting
Or Homemade Chocolate:
¾ cup pure cacao butter (100 grams)
¼ cup coconut oil
¾ cup premium cacao powder
¼ cup raw honey or maple syrup
1 teaspoons of vanilla
METHOD
Coconut cream filling:
1. Line a small loaf tin with baking paper (skip if using silicon)
2. Place all the coconut filling ingredients into the clear Vibe blender jug in the order listed.
3. Insert the Tamper into the lid and secure on the jug.
4. ‘Pulse’ the blender in short intervals, rotating the tamper, until the mixture forms a coarse, fudge-like consistency. Do not over blend.
5. Spoon the ingredients into the tin and spread to the sides. Place in the freezer for half hour to set firm.
6. While the coconut is chilling, prepare the chocolate sauce.
7. When the coconut fudge has set, turn it out onto a chopping board and cut into even squares. Pieces of fudge that chip off while cutting can be moulded into a shape by hand.
9. Return the coconut cream squares to the fridge until the chocolate is ready.
Chocolate coating:
*If using store-bought dark chocolate, break the chocolate into pieces and place into a double boiler to melt. If the chocolate is too thick, add a teaspoon of coconut oil to it.
10. For homemade chocolate melt the cacao butter and coconut oil in a heat-proof bowl or small saucepan over a larger saucepan of gently boiling water. (It is essential that water does not get into your homemade chocolate.)
11. Once melted, remove from the heat. Reserve the saucepan of hot water for later.
12. Add the cacao powder, honey or maple and vanilla and whisk until smooth. While hot the sauce will appear very runny.
13. Set the hot chocolate sauce aside to cool down and thicken to coating consistency.
14. When the temperature of the chocolate is cool to touch it is ready to start dipping. The cooler it is, the easier it is to coat and the thicker the coating will be.
15. Before dipping, give the chocolate a final whisk to ensure the sweetener has not sunk to the bottom.
16. Lay a piece of baking paper on a tray.
17. Take the coconut fudge squares out of the fridge.
18. Drop a piece of coconut fudge into the chocolate and use a fork or small tongs to roll and coat completely.
19. Lift and allow the drips to fall back into the chocolate bowl. The first coating will be thin and transparent.
20. Place the chocolate bounty down on the baking paper to set.
21. Repeat the process until each square of coconut fudge is coated in chocolate.
22. Dip a second time if the coating is too thin. If chocolate if left over you can even dip a third time.
Tip: If the chocolate sauce cools and sets too firm, place the mixture back over the saucepan of hot water for a few seconds and whisk until it returns to dipping sauce consistency.
23. Store the bounty bars in an air-tight container in the fridge for up to 10 days.
