I love the idea of a “Bounty Bar”, mostly because it contains coconut. There is no other reason. This fuelled my attempts to rustle up my own version minus all the added preservatives. I made squares not bars because squares were easier to cut. It is simple as that. You can roll the mixture into bliss balls too or if you have any fancy moulds you can use those to give the mixture a more attractive look. The recipe I came up with is raw, gluten-free, dairy free and low in sugar. Recently, I checked out the ingredients on a Bounty Bar. A bar contains the following:
- Sugar (first ingredient, the bar contains very high levels of sugar)
- Desiccated Coconut
- Glucose Syrup (more sugar)
- Cocoa Butter
- Cocoa Mass
- Skimmed Milk Powder
- Soya Lecithin
- E471 Lactose (E471 acts as an emulsifier for desired emulsion stability, consistency, smooth texture and particle suspension). Further reading on Emulsifiers
- Milk Fat
- Whey Powder
- Humectant (food additive that keeps food moist)
- Glycerol Salt
- Natural Vanilla Extract
All the above ingredients = a Bounty Bar. Long list? Who knew humectant could be so satisfying. Also from looking at the first three ingredients we can see that sugar is added twice suggesting high sugar content. Of course one will need to weigh up their health, nutrition and fitness goals before deciding if this is an issue. From a personal point of view I would prefer to make my own.
Raw Bounty Squares contain:
- 2 cups Desiccated Coconut , unsweetened ( I did add a tablespoon of almond pulp from making almond milk but it is not necessary for the recipe to work)
- 165ml Coconut Milk
- 3 tbsp. Coconut Oil, melted
- 3-4 tbsp. Coconut Sugar ( I added 3 , sweet enough for my taste buds) /Date Paste
- 1 tbsp. Cinnamon
- 1 tsp. Vanilla Powder
- Melt coconut oil ( I usually put the jar in a saucepan with a drop of water to heat it up and melt it down, medium heat)
- In a large mixing bowl add desiccated coconut, coconut milk, coconut oil, coconut sugar, cinnamon and vanilla powder. Stir the mixture until it has combined.
- Pour mixture into an 8×8 square baking pan, lined with grease-proof paper.
- Pop in the freezer for about an hour, allow to set.
- Remove and make the chocolate coating, pop back in for 10 minutes.
- Keep the squares stored in an airtight container in the fridge.
5 tbsp. Extra Virgin Coconut Oil
3 tbsp. Cacao Powder
1-2 tbsp. Coconut Sugar
- In bowl add all ingredients and melt over a saucepan of hot water, stir occasionally and combine mixture. Once melted pour over the bounty base. Pop back in the freezer for 5-10 minutes to allow to set. Keep the squares stored in an airtight container in the fridge.
200grams 70%, 85% or 90% Dark Chocolate
- Melt in a bowl over a saucepan of hot water and pour over the base. Pop back in the freezer for 5-10 minutes to allow to set.
Be sure to keep me posted if you try any recipe by posting on instagram: @makeandbakefromscratch or twitter:@WhelehanLynne
Real Food Rocks & Cookin’ Rolls x