Serves: 15 bars | Prep Time: 10 minutes | Difficulty: Easy | Suitability: Vegetarian
The word on the street is that bounty bars are being taken out of the Celebrations boxes?! True or not, we're taking no chances, and we're making our own!
Ingredients
- 85g Tropical Sun Creamed Coconut
- 1/3 tsp Tropical Sun Ground Cinnamon
- 2 cups Tropical Sun Desiccated Coconut - Medium
- 3 tbsp agave/ maple syrup
- 150g dark chocolate
- 1 tsp Tropical Sun Coconut Oil
- Chopped pistachio nuts (optional)
Method
- In a pan, gently melt the creamed coconut over a low heat until runny. Stir in the cinnamon.
- In a large mixing bowl, combine the mixture from the pan with the desiccated coconut and your chosen syrup. Mix together throughly using a wooden spoon to combine. The mixture should be nice and sticky.
- Press the mixture into the base of a lined brownie tin and pop this into the freezer to firm up for 1-2 hours.
- In a pan, gently melt the chococlate and coconut oil together over a low heat. Slice your bounty slab into small bars and dip the pieces individually into the melted chocolate mixture to coat.
- Lay the bars onto a wire rack to allow the excess chocolate to drip off.
- To decorate, drizzle with a little extra chocolate and sprinkle with crushed pistachios - and voilà! Enjoy your highly indulgent homemade bounty bars!
Be sure to watch Charley's short recipe video below!
