One of my favorite delishes, chocolate and coconut bites or otherwise homemade bounties, in a healthy, lent and vegan version. And not only that, they are very easy and quick to make!
The Bounty chocolate bars are, for decades, a real frequent visitor in our house and certainly in many others. I wanted to try these for years, but eventually I kept neglecting it. But when I tried Tania’s homemade coconut bars, made from Pepi (which were really delicious), I said that’s it; I should immediately try to make a healthier version!
You will see that for this recipe I used maple syrup as a sweetener, instead of honey, because it has a smoother taste and does not cover that of coconut. You can, of course, make them with honey but choose one with a lighter flavor and aroma.
It is also important to use coconut oil and not another, because this oil has the ability to harden when cool, so your bites will keep their shape.
- • 4 cups (300 g.) grated desiccated coconut
- • ½ cup (165 g.) maple syrup or honey
- • ½ cup (125 ml) coconut oil
- • a few drops of vanilla extract
- • 250 g. dark chocolate, in small pieces
- In a bowl add the coconut, syrup, oil and vanilla and mix well.
- You will have a soft mixture, which will be a bit difficult to shape. That’s why you should shape it into balls, using your hands, and then spread on a dish with parchment paper (you'll need it later). Refrigerate for about 30 minutes.
- Melt the chocolate in a bain-marie, remove from the fire and, using two forks, roll each ball in the chocolate until it is completely covered. Drain well to let the extra chocolate drip off and place onto the greaseproof paper. Wait for the chocolate to harden before serving. If the weather is too hot you may need to put them to the refrigerator for a while.