I love bounty bars- but now they just seem way too sweet. I found these bars called ‘coconut secret’ they are delicious but I could only eat half at a time and they are super pricey to eat regularly. Lucky for me my great friend Kate loved them enough too to play with the ingredients and come up with a recipe! Little tweaks to make them mine (I’m awful at following a recipe!!) I wanted to make them truffle size as I can then just eat the one- and I’m making truffles for Christmas.
Kate’s Coconut (not so) Secret Bars
150g block of dark choc (I always use 70-85% chocolate- I like Green and Blacks or make your own)
1-2 tbs coconut oil (optional)
Or Raw Cacao powder to roll them in
100-150g of desiccated coconut
3tbs coconut manna (butter) This makes it gooey, you could also use peanut or other nut butters or cocoa butter.
coconut nectar (to taste and optional) can also use maple syrup
1-2 tbs coconut oil
Pinch salt (I like Pink Himalayan Rock but sea salt tastes nice too)
Mix desiccated coconut, coconut manna (butter), a few tablespoons of coconut nectar (to taste) and coconut oil and salt in a bowl. It should make a sticky sort of mixture that will cling together when you press it. It may take more or less of the ingredients above. Make into balls chocolate truffle size. Place on grease proof paper and put in the freezer. Wait at least an hour.
Melt chocolate with coconut oil over a ‘bain marie’. Use fork to drop coconut balls into chocolate, completely cover and then bring out and put back on the grease proof paper. The temperature of the balls will help the chocolate to set quicker. Refrigerate again until set (about an hour). You could also just roll these in Raw Cacao powder if you want them truly raw.
If there is any chocolate left, pour onto another piece of greaseproof paper and allow to reset into a chocolate bar- lovely with bits of coconut in it!!