Raw Bounty Bites

I accept that coconut can be quite a divisive food. When I was growing up, I was conditioned to dislike it because my mother did. This is not good parenting (sorry mum). I believe that no one should pass their food foibles onto others. Food should be enjoyed and embraced.

When I moved to St Lucia at 23-years-old, I was surrounded by coconuts. They were fresh and organic (I literally had them growing in my garden) and I fell in love with this incredible food. Yes, the flavour is great but coconut is also a good source of fibre and medium-chain triglycerides fat that is a great energy source in the body and keeps you feeling full.

What I really love about coconut is that it is naturally very sweet, which means that you don’t have to add a lot (if anything) to it, and you can use it to sweeten recipes (e.g. porridge). I quit all refined sugar for 6 months while I was in the Caribbean and coconut became life 😂.

These simple homemade bounty bars are super easy to make and are a perfect sweet treat for after a meal, a picnic, or special occasion.

MAKES: c. 12 bites (Depending on size preference)

TIME: 45 mins total prep with at least 3 hours in the freezer in between and 30 minutes in the fridge at the end

SEASON: All seasons

INGREDIENTS:

80ml coconut oil (melted)

200g desiccated coconut 

225ml coconut milk

2 tbsp maple syrup

1 tsp vanilla paste/essence

250g (minimum) 70% dark chocolate 

METHOD:

1. Using a large mixing bowl or food processor, add the coconut oil, desiccated coconut, coconut milk, maple syrup and vanilla paste and combine thoroughly.

2. Line a small, deep baking tray with cling film or use an ice tray like I did if you’re feeling adventurous (warning, you will need to line the ice trays to guarantee that you’ll be able to pop the contents out).

3. Pack the mixture into your tray and compress it down until it is level then place in the freezer for at least 3 hours or overnight.

4. Once the coconut mixture is set, pop it out of the tray you used. If you went for a baking tray then you will need to cut it into your bite-sized squares.

5. To prepare the chocolate coating, place a ceramic or Pyrex bowl over a saucepan of boiling water. Break the chocolate into small chunks into the bowl and allow the chocolate to melt, stirring regularly with a wooden spoon.

6. Turn the chocolate off the heat but keep stirring regularly and, one at a time, dip the coconut bites into the chocolate to coat them as fully as possible, then place them on a plate or tray lined with parchment paper. Repeat this until all the bites are covered in chocolate, then place in the fridge to set for at least 30 minutes.

7. These will last in an airtight container in the fridge for up to 5 days, or they can be frozen again and eaten as and when you fancy them. They are best enjoyed chilled so allow them to defrost a little before eating.