My love for coconut and dark chocolate inspired this recipe of a healthier version of the real Bounty bar. Creamy coconut filling covered in chocolate – nothing beats that classic combo.
Using only five ingredients, these are really quick and easy to make. However, the end result is dangerous…as I can’t stop at eating just one! These raw, gluten free bites are the perfect 4pm treat with a cup of tea. Or a delicious low-sugar Diwali sweet! I hope you all LOVE them as much as I do!
Chocolate + Coconut = The Dream
For the coconut filling
200g desiccated coconut
¾ can coconut milk (just use the thicker creamier part and get rid of the watery part)
2 tablespoons maple syrup
For the chocolate coating
200g dark chocolate (I used 70%)
A pinch of salt
In a bowl, add all the ingredients for the coconut filling and combine until sticky.
Using your hands, shape the mixture into 1-inch balls and place them onto a tray covered with parchment.
Pop the coconut balls into the fridge for at least an hour or into the freezer for 20-25 minutes.
After the coconut balls have been freezing for a little while - start to make the chocolate coating.
Melt the chocolate in a heat-proof bowl over a pan filled with simmering water (or microwave).
Once melted, add a small pinch of salt to the chocolate and stir.
Allow the chocolate to cool slightly.
Using a spoon, dip each coconut ball into the chocolate, making sure the coconut is completely covered.
Place the balls on a tray lined with plastic wrap or parchment, drizzle any extra chocolate onto the balls and allow them to set for a couple of hours in the fridge.
Then: devour and smile.*
*Store leftovers in a well-sealed container in the fridge for 1 week, or in the freezer up to 1 month.