This is one of our favorite desserts.
It was born somewhere along my pregnancy with Refael.
My cravings for coconut were very strong and this is how this work of art was created.
Since then every time we want to indulge we prepare it.
Making it together is very enjoyable,
There’s a lot to lick and also enjoy the togetherness of the preparation.
The wait is fun as well.
I really enjoy the act of cutting and arranging tiny boxes of happiness that will be waiting for me in the fridge for whenever my belly begins to tickle.
It’s a treat that’s so easy to make and is suitable for everyone,
And it’s one of the tastiest and most indulgent bites.
A few simple actions and it’ll be waiting for you in the fridge,
Go and make it quickly 🙂
Happy days of chocolate 🙂
Homemade Bounty Bar
The recipe was updated and edited on March 22, 2021**
suitable for a square pan size 9.8” * 9.8” (25*25cm)
For the coconut layer:
- 400g ground coconut (4 universal measuring cups)
- 8 cups melted coconut oil / butter
- 1 cup coconut cream (for alternatives, have a look at “A little extra from me”)
- ½ cup maple syrup / honey
For the cream layer:
- 200g dark chocolate broken into cubes
- ½ cup non-dairy milk (I recommend coconut milk)
- 2 tablespoons coconut oil / olive oil
- 2 tablespoons cocoa powder
- ½ teaspoon vanilla extract
- Pinch of salt
Line a pan with parchment paper. I recommend using a springform pan, that way it’ll be easy to extract the snack from it. If you choose a non-spring form, line all sides of the pan with parchment paper.
In a bowl, put the coconut cream, maple syrup and melted coconut oil and mix well.
To the bowl, add the ground coconut and mix everything together with a spoon or with both hands. If the coconut layer comes out a little dry, add another 3-4 tablespoons of coconut oil / butter to the mixture.
Flatten the coconut mixture on the bottom of the pan, compress it well and make sure it’s straight and uniform in thickness. It’s really important to compress the coconut mixture, this compression will give us a stable snack that’s easy to eat.
Let’s move on to making the chocolate cream: in another bowl, put the dark chocolate, coconut milk, oil, vanilla extract and salt and melt everything in the microwave for a minute. Mix to obtain a smooth and uniform mass.
Add the cocoa to the chocolate bowl and mix well again.
Pour the chocolate mass on the cold coconut layer and flatten it as well. Tap the pan on the counter several times to remove air bubbles and level the chocolate.
Put the pan in the fridge for at least two hours, I recommend leaving it overnight in the fridge.
Remove the parchment paper from the pan , cut with a sharp knife into cubes. Please note, in order to get nice and clean pieces, I recommend heating the knife in a glass of hot water, drying it well and only then cutting the snack. I recommend repeating this action of washing the knife in hot water and drying the knife after each cut. These actions will give us clean and beautiful cutting of the snack cubes.
put it on a serving plate and gobble it up 🙂
A little extra from me:
- The snacks can be kept in the fridge in a sealed box for up to 10 days or in the freezer for up to 3 months.
- It’s important to choose a rich and not too liquid coconut cream.
- If the coconut layer is a little dry and crumbly, try to compress it better. In addition, “moisten” it with another 3-4 tablespoons of melted coconut oil / butter and let the mixture stabilize in the fridge / freezer.
- The tightening action of the coconut layer is extremely important and critical to the uniformity and stability of the bounty. You can use the bottom of a glass or a bowl for even and flat tightening.
- You can choose a rectangular pan size 9.8” * 7.8” (25*20cm) or a round pan with a 10.2” (26cm) diameter. If you choose to use a round pan, there will be more corners to nibble on before serving.
- I recommend cutting the snack with a sharp knife and after each cut, clean the knife from the residue left on it. This way we’ll get more beautiful and identical snack pieces.
- The coconut cream can be substituted for 250ml coconut milk (about ¾ cup).