Bounty Bars
If you like the original Bounty bar, these copycat Bounty bars are a must. They have a sweet, creamy, and slightly chewy coconut filling covered by a thick layer of rich, decadent chocolate. These homemade Bounty bars seriously taste just like the original.
Servings: 12 bars
Calories: 259kcal
Ingredients
- 2 cups unsweetened desiccated coconut
- 1/3 cup coconut butter
- 1/3 cup coconut cream*
- 2-3 Tbsp. coconut nectar
- 2 Tbsp. coconut oil melted
- 1 cup dark or semi-sweet chocolate chopped
Instructions
- Mix the Bounty bar filling ingredients. Add the desiccated coconut, coconut butter, coconut cream, coconut nectar, and coconut oil to a large bowl and mix until well combined. The mixture should be moist and sticky when you press it between your fingers.
- Shape the mixture into bars. Using a 2-Tbsp./30-ml cookie scoop or a spoon, scoop out the mixture and roll it gently into a rounded rectangle. Place the bar onto a parchment paper-lined baking sheet. Repeat until all the mixture is used up.
- Freeze. Transfer the Bounty bars to the freezer to firm up, for about 10 minutes.
- Set up a double boiler. Add a few inches of water to a medium saucepan and top it with a stainless-steel bowl slightly larger than the circumference of the saucepan. The bowl should create a seal with the bottom saucepan to trap the steam produced by the hot water. Ensure the bottom of the bowl isn't touching the water - this would cause the chocolate to get too hot. Bring the water to a gentle simmer over medium-low heat. Once the water is hot, turn the heat to the lowest setting.
- Melt (and temper) the chocolate. Add ~ ⅔ of the chocolate to the stainless steel bowl set over the saucepan and melt the chocolate, stirring constantly, until the chocolate is completely smooth. Remove the bowl from the heat, add ⅓ of the remaining chocolate, and keep stirring until the chocolate is fully melted. The chocolate must be cooled to 88-89.6°F/31-32°C. If the chocolate contains any chunks at that temperature, gently warm it - ideally using a hair dryer - to melt the remaining chunks. If the chocolate is too warm, add more chopped chocolate, a little bit at a time, while stirring to cool the chocolate to the correct working temperature.
- Dip the bars in chocolate. Remove the bars from the freezer and allow them to come to room temperature for 5 minutes before dipping. Place one coconut bar at a time into the liquid chocolate and turn it over a couple of times to coat. Lift the bar with a fork, allowing any excess chocolate to drip back into the bowl, then place the bar back onto a parchment paper-lined baking sheet.
- Chill. Transfer the Bounty bars to the refrigerator to set, for about 10 minutes.
- Store. Leftover Bounty bars keep well in an airtight container in the refrigerator for up to 1 month. For longer-term storage, freeze in an airtight container for up to 3 months.
Video
Notes
*You can use canned coconut cream but raw coconut cream made from fresh coconuts is a better option for truly raw Bounty bars. If using canned coconut cream, you can also use the cream from 1 (14-oz/400-ml) can of full-fat coconut milk. To obtain the cream, place the can of coconut milk in the coldest part of the refrigerator overnight. Make sure not to shake or tip the can to encourage the separation of the cream and liquid. Once chilled, remove the can from the refrigerator. Scoop the coconut cream that has risen to the top of the can and leave the liquid at the bottom behind.
**Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.
Nutrition
Serving: 1of 12 | Calories: 259kcal | Carbohydrates: 14g | Protein: 3g | Fat: 21g | Fiber: 6g | Sugar: 8g