I feel like the whole world has been making their own Bounty bars lately, and I needed to get in on the action.
I'm in a tricky position with coconut in my house. I absolutely love it but my fiancé David can't stand it. And I have to tell you that makes healthy eating fairly difficult, particularly with sweets and desserts which with a lot of 'healthy' often include coconut oil, coconut sugar or coconut flour, or a mix of all three.
But this week I threw caution to the wind and decided to make these little treats just for myself. That means they haven't been taste tested by my trusty sweet-treats taste tester, but I can assure you they are seriously delicious even without his approval.
I have to give a lot of credit to another Vicky for pushing me to have a go at this recipe - I spotted Vicky from Clean Lean Bakes had made a version of these bars on Instagram, and posted the recipe to her lovely blog. It was the inspiration I needed to get into the kitchen and have a go myself.
Vicky Clean Lean Bakes version of these bars was made with raspberry which left her with a stunning pink colour for Valentine's Day. Which got me thinking - maybe I could make this recipe nice and green for St Patrick's Day.
I had a bit of a disaster last year trying to make green matcha scones and finally ended up making my matcha and lemon cheesecake instead to celebrate Paddy's Day, and also announce my move from the UK to Ireland. How time has flown!
The result is a super tasty bar which I am so excited to have a stack of in the freezer now. I went for 3 limes for serious zing, but I'd recommend taste testing as you go to get the flavour just right for you.
SERVES: Makes 9 bars
PREP TIME: 30 minutes
COOK TIME: zero cooking but 2-3 hours freezing
- 100g (1 cup) desiccated coconut
- 30g (1/3 cup) coconut flour
- 165ml (1/2 cup) coconut milk
- 2 tbsp coconut oil
- 35ml maple syrup
- zest and juice of 3 limes
- 1 tsp matcha powder
For the topping:
- 200g plain chocolate of choice
- 2 tbsp coconut oil
1. Add all the ingredients into a pan and cook over a very low heat. You're basically just looking to cook out the floury texture of the coconut flour here, it shouldn't be super heating the mixture at all.
Tip: The matcha is for colour here, so if you want a more vivid green colour you can always add more. But remember it will start to affect the flavour, so strike a balance!
2. Once all the ingredients are combined remove from the heat. Pop a bowl on some scales and weigh your mixture. Then divide it into 9 equal pieces and press each into the silicone moulds. My mixture was about 390g, so I divided into into 9 portions weighing 43g each for example. Make sure the bottoms of the bars are as flat as possible.
3. Put the silicone moulds into the freezer and allow to firm up for at least 2 hours.
4. When you're ready to coat, melt your chocolate and coconut oil together until a nice runny consistency, but thick enough to coat the back of a spoon so it's going to stick to the bars.
5. Prepare a baking tray with baking paper to put your chocolate coated bars on when they're ready. They'll need enough room that they don't touch one another.
6. Remove the bars from the freezer and pop them out of the moulds. Dunk each one in individually in the chocolate and coat completely. Use a spoon to remove from the chocolate and drop onto your baking sheet. Repeat for all nine bars. The chocolate will set quickly because the bars are frozen, so don't hang around!
7. Place the bars in the fridge and chill for at least 1 hour. Eat from the fridge within 2-3 days, or to keep for longer store in an airtight container in the freezer.
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