By Jodin Meyer @ After Midnight Co
These were a major hit at a party when I made them. I mean, if you love coconut then Bounty is probably a fave of yours.
Coconut is probably my next favourite thing after chocolate. With so many health benefits (high in good fats, manganese, phosphorus, iron and magnesium + more) and the fact that it just taste simply WONDERFUL…what isn’t there to love about coconut?
This is such a great kid-friendly recipe, especially for those young ones that have sensitivities, and it ticks all the boxes when making a healthy treat that’s nourishing and free of any refined ingredients.
It’s also dairy free, nut free, gluten & wheat free, low in sugar and is raw and vegan!
One tip…because of the soft nature of the centre, these can get quite melty and wet in hotter weather. Keep them in the fridge and bring them out just before serving them 🙂
So here goes…happy bounty making (and eating!)
Coconut Filling Ingredients:
- 1/4 cup coconut oil, melted
- 1 cup coconut cream
- 2 tablespoons organic raw honey (organic maple syrup or coconut nectar also work well)
- 1 teaspoon vanilla essence
- Pinch sea salt
- 3 cups organic shredded coconut
- Chocolate Coating Ingredients
- 1/4 cup cacao butter
- 1/4 cup After Midnight – Dark (or a premium raw cacao)
How to make me:
- In a blender, mix all the Filling ingredients except for the shredded coconut. Mix until well combined.
- Pour ingredients into a bowl and stir in the shredded coconut until well combined.
- Pour the mixture into a lined/silicone square baking dish. Pop it into the freezer for about 1 hour to set.
- Take it out, cut it into rectangles (about an inch long I found is good) and pop back in the freezer to set. You want them to be hard and cold when you do the next stage.
- Make the chocolate coating by melting the cacao butter in bowl over a saucepan of boiling water. Mix in the After Midnight – Dark.
- Line another tray with baking paper. Take the coconut rectangles out of the freezer.
- One by one, dip the coconut rectangles into the chocolate sauce (using a fork can help to move and lift the coconut part) and place on the baking paper lined tray. Once you’ve coated them all, pop them back in the freezer to set the chocolate (about 10-20 minutes).
You know what’s next…yum yum 😉
You can even leave some mostly with coconut showing, and just drizzle chocolate sauce over them.
Or make some Coconut Bounty Lamingtons – once you’ve coated them with chocolate, quickly coat them in desiccated coconut before the chocolate sets.
You could also make another batch of chocolate sauce and, once the first coat has hardened, dip them in again to make a thicker coating 🙂
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