You remember when I was telling you about my newly discovered passion for making desserts in the article about Lindt chocolate fondant pudding making class? That was an indulgence but in general, I aim to make desserts I make at home a healthier alternative to what’s easily found in the shops.
One of my favourite chocolate bars ever is Bounty. However, as I started to pay more attention to what I eat and limit my sugar intake, the coconut goodness covered in chocolate became to sweet for my liking. I did some research, experimented a LOT myself and now I have a recipe I’d like to share with you.
200 g of desiccated coconut
+/- 200 g of coconut milk
30 g of honey
200 g of dark chocolate (you may need more if it’s chocolate with a low percentage of cocoa. I use 70% Lindt coating chocolate. Slabs work too but are WAY more expensive)
Mix desiccated coconut, some coconut milk and honey in a bowl (Pic 1 and 2).
Continue by slowly adding more coconut milk. Your goal is to form a firm but slightly moist mass (Pic 3). You can touch it with your finger to check the consistency too.
Leave the prepared mixture in the freezer for 40-45 minutes. Take it out and form balls putting them on a plate covered with baking paper (Pic 4). You can form bars, if you prefer but in my experience once they’re covered in chocolate, they look like turds.
When you’re done forming balls/bars you can lick the remaining mixture off your fingers and the bowl. I do it every time.
Leave the balls in the freezer for at least 1 hour. You can also keep them there for longer until you’re ready to move on to the next step. This also means that you can always have some of them ready for coating in the freezer. Just remember to put them in a container, if you’re not planning to use them immediately to prevent them from drying out.
You’ll need melted chocolate for your next step (instructions at the very bottom). When it’s melted put the plate it’s on at a lower setting. That way the chocolate in the bowl won’t solidify and you’ll have more time to cover the balls in chocolate without them disintegrating.
Take the balls out and cover them one by one in melted chocolate, inserting them into a bowl with a spoon and rolling them in chocolate. If you already put them down and you see you’ve missed a spot, cover it by pouring a bit of chocolate over it.
Don’t lick the spoon when you’re still busy – the melted chocolate is super hot. Wait until you’re done with the balls, there will be leftovers. Promise!
You’re officially done now. Your delicious chocolate coconut Bounty like delicious treats are ready. If you want to impress your guests even more, you can make the bites perfect by removing the odd looking parts of the chocolate coverage with a knife. Keep refrigerated.
Last but not least, remember that this is a better alternative to what you buy in a shop only if you eat it in moderation 🙂
INSTRUCTIONS: CHOCOLATE MELTING
Find a small pot and fill it with around 3 cm of water. Put in on the stove and place a bowl on top of it. Smudge the bowl with coconut oil (that way the chocolate won’t stick to the bowl). You can use a different greasy liquid such as olive oil or butter but with coconut oil you can be sure that it won’t affect the flavour. Break the chocolate slab into small pieces and place it in the bowl. Don’t make the setting too high, rather allow more time for the chocolate to melt. Wait until it melts entirely, checking with the spoon whether there aren’t any pieces left. If everything has melted, you’re ready to start to coat your treats.
LIFE HACK: If you like cooking with chocolate or like chocolate in general, it’ll work out cheaper for you to buy coating chocolate in bags.