I know lots of people who love Bounty. During my own post-Soviet childhood it was one of the few attractively foreign treats available at the kiosks. Many of my local customers here in the Netherlands confess too that Bounty is their favourite bar. I’ve designed this recipe of home-made Bounty especially for those of you who love the intense coconut taste but are worried about all the unnecessary stuff in commercially produced sweets. You need only five ingredients to make them. Enjoy!
Ingredients (approximately 15 small Bounties)
- 1/2 cup organic shredded coconut
- 1/2 cup raw cashew nuts, soaked for at least 1 hour
- 2 tbsp coconut oil, melted
- 2 tbsp organic agave syrup
- 1/4 cup (60 ml) coconut oil
- 1/8 – 1/4 cup organic agave syrup
- 1/4 cup cacao powder
- To make the filling, blend all the ingredients using a powerful blender.
- Take one teaspoon of the coconut mixture at a time and roll small balls. Refrigerate for 15 minutes.
- Warm up all the ingredients for the coating and stir well.
- One by one, using 2 teaspoons, place a coconut ball into the warm liquid chocolate and turn over a couple times to coat. Allow any excess chocolate to drip back into the bowl, then place on a flat surface (like a cutting board) covered with a parchment paper.
- Repeat with the remaining balls.
- Once all the bars have been done, place the board with them in the fridge and let harden, about 15 minutes.