Homemade coconut bounty bars

A creamy, chewy coconut filling wrapped in a crisp dark chocolate shell. Sweet, rich and satisfying with a classic coconut-chocolate combination. Simple ingredients, simple method, ready to make in one go and they can be stored in the fridge or freezer for weeks or months.

Time to prepare: 15 minutes + 2hrs chill time

Makes : 12

Ingredients

200g desiccated coconut

200g full-fat coconut milk (the tinned version)

2 tablespoons coconut oil, melted

4 tablespoons maple syrup

Pinch of salt

300g dark chocolate

1 tablespoon coconut oil

Method

1. Line an 8x8" square baking tin with baking paper.

2. In a mixing bowl, mix the desiccated coconut, coconut milk, melted coconut oil, maple syrup and salt until well combined.

3. Press the mixture evenly into the lined tin.

4. Transfer to the freezer for at least 1 hour, until firm.

5. Remove from the tin and cut into bars using a sharp knife.

6. Melt the dark chocolate with the coconut oil in the microwave in short blasts or in a saucepan over a low heat. The coconut oil helps prevent the chocolate from shattering once set.

7. Dip each bar into the melted chocolate, coating it completely, then place on a baking paper lined tray.

8. Return to the freezer for another 1 hour until set.

Nutritional Information

(per slice)

279 calories

3g protein, 12g carbs, 24g fat

Good to know:

• Tinned coconut milk usually separates into a thick, creamy part and then watery liquid - use the creamy part if you can, it gives a firmer filling that holds its shape better.

• The coconut oil in the chocolate coating stops the chocolate from shattering when you bite into it. If you don't have any, you can use a neutral oil eg. vegetable oil or just skip it.

• For the decorative stripes on top, pour any excess chocolate into a ziplock or piping bag, snip the end and pipe lines across.

• Store in an airtight container in the fridge for up to 10 days or in the freezer for up to 6 months.