Coconut Bounty Bites

Coconut Bounty Bites

Growing up I hated coconut I couldn’t stand the taste or texture of it and would politely decline any offering of it! As a treat my mother would take us to the sweet shop occasionally after school where she would indulge in a bounty bar and we’d get our 20 pence fix of penny sweets. I could never understand why she loved coconut so much and could have never imagined having coconut as a treat! Of course looking back I was basing all my ‘coconut knowledge’ upon a bounty bar. Until I had the opportunity to travel I had never appreciated how incredible and versatile coconut was. It’s probably the one food I eat every single day without fail – whether it’s coconut oil to cook with, fresh coconut, desiccated coconut, dried coconut, coconut milk, water or sugar I use it in one way at least. I have become obsessed with it! On our recent trip to Indonesia we were lucky enough to be able to have young coconuts plucked straight from the tree where we drank their water and then scooped out the flesh, delicious!

So I decided to try to make my own bounty bites but without the stodgy sickly sweetness of a mass-produced bar. Made with just 4 ingredients, flaked coconut, coconut oil, vanilla essence and raw honey, these bites are better than any bounty bar and without any of the extra additives. A great ‘treat’ with very little to feel guilty about.

Coconut Bounty Bites
 
Prep time
Cook time
Total time
 
Decadent and delicious coconut bounty bar bites
Author:
Recipe type: snack, treat, picnic, after dinner,
Serves: 16
Ingredients
  • 150g Dried Coconut / Desiccated
  • ½ measuring cup coconut oil
  • ¼ measuring cup coconut milk
  • 1tsp vanilla essence
  • Pinch of sea salt
  • 1tbsp Maple syrup (OR 1 tsp sweetener- I use SugaVida) or honey if not Vegan
  • OPTIONAL: Raw chocolate or 85% + for drizzling on top
  • Chocolate
  • 3tbsp cacao buttons
  • 2 tsp sweetener OR maple syrup / or honey if not Vegan
Instructions
  1. In to a blender place the coconut, coconut oil, milk, vanilla essence and maple/ honey
  2. Blitz on a high-speed for around 1.5 - 2 minutes until fully combined with a buttery looking texture (do not let the texture go runny)
  3. Press firmly in to a square dish and freeze for one hr before decorating with chocolate
  4. Directions for chocolate:
  5. In a pan over heat, melt the cacao buttons
  6. Take off heat and add the honey and continue to mix until fully combined
  7. Drizzle over refrigerated coconut
  8. Place back in fridge for further hour
  9. Cut up into edible squares and serve
  10. Keep in the fridge in a sealed container for up to 1 month

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