Chai Bounty Bars

Chai bounty bars

The Bounty is in my top 5 favourite chocolate bars of all time. So after a good friend told me that I could make my own “healthier” version of a Bounty I was pretty excited! Before I got around to making them I was helping* another friend make a raw chai ice cream cake with a brownie base and chocolate avocado icing (yum!!!). Being a huge fan of chai-spiced anything, I thought that this would be a yummy addition to my bounty bar recipe, which was based on a recipe that I found here. And so the chai bounty bar was created…

What you’ll need:

  • 1 can coconut cream
  • 4 Tbsp coconut oil
  • 4 Tbsp pure maple syrup
  • ¼ tsp cinnamon
  • 2 tsp vanilla extract
  • 2 Tbsp chai tea (or two chai tea bags)
  • a pinch of salt
  • 4 cups desiccated coconut
  • 2 big blocks of chocolate (I used one that was 72% cocoa and a milk chocolate block)

What to do:

  • Line a 20cm x 20cm square tin with baking paper.
  • Put all ingredients, except for the coconut and chocolate, in a saucepan and heat over a low heat. Stir occasionally and when everything is smooth and combined take it off the heat.
  • Pour the liquid into a bowl through a sieve, to catch the chai tea chunks.
  • Mix in the coconut.
  • Scoop the coconut mixture into the tin and spread it out with a spatula, making sure to push down firmly so that your bounty bars don’t break apart later on.
  • Place the tin in the fridge to cool down.
  • When the mixture feels firm lift it out of the tin using the sides of the baking paper. With a sharp knife cut your coconut slab into smaller pieces. Lift it back into the tin and put it in the freezer for an hour or so.
  • Melt one type of chocolate. I suggest doing this in a stainless steel bowl over a saucepan of hot water so that when you can keep your chocolate melted while coating your coconut bars.
  • Take your coconut bars out of the freezer and, one-by-one, dip them into the melted chocolate to fully coat them. Prepare to get messy…
  • Place your bounty bars onto a tray or a plate lined with baking paper and once you have a full tray put them into the fridge or freezer.

These turned out to be very tasty and it’s going to be hard for me to share them, but I will try.

This recipe made a dangerous amount. Usually if I’m going to eat a Bounty I will buy one bar, eat it, and then regret not buying twelve of them. This recipe makes the equivalent of about 12 bounty bars… so it’s a true test of my willpower.

* Sometimes when I say that I helped someone else bake or cook I really mean that I stood there watching and trying each component of the dish so that I could say things like “it needs more chocolate!!!”. This was one of those times.

3 responses

  1. Jordan these look so yum!!! I’m loving your blog! Do you think they’d be fine leaving out the chai? Want to make plain ones first time round. And did you use skewers to dip or did you just get super messy? xx

    • Hi Liz! Sorry for the delayed reply. Yes, you could definitely just drop the chai and have plain ones, that’d be delicious! I just used my fingers when dipping them in chocolate. I think they might crumble on a skewer, but putting them on top of a fork and then dipping might do the trick. Let me know how you get on 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *