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.