Bounty bars are an old favourite of mine. They are so easy to master, everyone loves them and honestly, they taste better homemade than they ever will out of a wrapper. Plus, this recipe is absolutely packed with whole, healthy and nourishing ingredients that taste oh so indulgent at the same time, making for the perfect guilt-free sweet treat. I’ve stepped it up a notch by adding a gooey, salted caramel layer that sits so perfectly against the crumbly coconut and compliments the crunch of the delicious dark chocolate coating.
200g of dark chocolate (I recommend Coco Chemistry’s 85%)
250g of desiccated coconut
4 tbsp of maple syrup
3 tbsp of coconut oil
6 medjool dates, pitted
Pinch of sea salt
1 Start by making the coconut layer. Melt down the coconut oil together with the maple syrup in a pan. Gently pour the liquid into a bowl along with the desiccated coconut and thoroughly mix until everything is combined. Place the coconut mix into a lined baking tin, distributing evenly and flatten so it is tightly compact. Place in the freezer for half an hour.
2 Meanwhile, make the salted caramel layer by blending the pitted medjool dates in a food processor on a high speed with around ¼ cup of warm water. Add the salt once the mixture is smooth and spread evenly on top of the coconut layer. Place back in the freezer for a further half an hour.
3 Lastly, melt down the chocolate in a bowl placed over a pot of simmering water. Whilst this is happening, slice your bounty bars into squares using a sharp knife to ensure a smooth edge. Take a bar and dunk it gently into the chocolate, using a spoon to help cover the top. Once all your bars are covered, store in the fridge until ready to eat. Try to resist eating before the chocolate has set, however hard that may be!