Bounty Bites
Ingredients
200g bar creamed coconut
6 tbsp coconut oil
3 tbsp maple syrup, or runny honey
1 tsp vanilla extract
1 pinch sea salt
150g desiccated coconut
100g dark chocolate (more than 65% cocoa is ideal), roughly broken
Method
Line a 20cm square baking tin with baking paper.
Chop the creamed coconut and place in a bowl over a saucepan of boiling water to melt.
Melt the coconut oil, then mix with the melted creamed coconut. Add the maple syrup, vanilla, salt.
Stir in the desiccated coconut until the mix comes together into a doughy consistency, then pour into the lined tin, pressing it down with the back of a spoon so it sits evenly. Put in the fridge for 15-30 minutes until set (alternatively, if you’re in a rush, pop it in the freezer for 10 minutes).
Melt the chocolate in a heatproof bowl set over, but not touching, a pan of barely simmering water.
Pour the chocolate over the coconut base and put in the fridge for 15-30 minutes, until the chocolate sets. Once made, the bars will keep in an airtight container in the fridge for up to two weeks.
Note: you can also make these in mini cupcake wrappers if preferred.