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A friend of mine (thanks Tesh) shared this recipe with me for homemade bounty bars and with the right encouragement (thanks Amanda) I set out to make them.

This recipe was super easy and tastes better than the real thing. Plus it felt awesome to find a use for that leftover coconut.

Here’s what you’ll need to make the bounty bar of your life:

• 2 cups desiccated coconut, or the leftover coconut from making homemade coconut milk

• ½ cup of coconut milk (make sure its full fat of you choose the store bought kind)

• 3 Tbsp coconut oil (I used the extra virgin kind)
• 4 Tbsp of 100% pure maple syrup, coconut syrup or agave nectar
• A pinch of sea salt

For the chocolate coating:

• 250g dark chocolate, I used Whittaker’s 72% but Green & Black’s Organics (70% or 85%) is a great option too.

Or, make you can make own chocolate coating:

• 5 Tbsp of  organic coconut oil
• 3 Tbsp of raw cacao powder
• 2 tsp of coconut syrup or maple syrup

In a saucepan mix the coconut milk, coconut oil & your natural sweetener. Heat gently over a low element, stirring until it is well blended and dissolved.

Stir in the desiccated coconut. Spoon this mixture into a container lined with baking paper and press firmly down.

Cool it right down in the fridge, until it becomes firm. When set, cut into bars and then place in the freezer to completely harden. This will make them more manageable when you coat them with chocolate.

In a double boiler, gently melt your chocolate over hot steaming water.

Remove melted chocolate from the element and, using a spoon and a bit of skill.. cover your cold coconut squares with melted chocolate! Make sure your coconut bars are freezing cold, and keep your

chocolate sitting over the hot water while you work to keep it from thickening.

Once completely covered in chocolate, place the bounty bar on a sheet of baking paper until the chocolate sets. Store in the fridge, and Enjoy!

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Preparation Time: 20 minutes

• 4 cups desiccated coconut
• ½ cup softened or melted coconut oil
• 10 drops of clear stevia liquid
• Chopped almonds (option)

Coating:

1 ½ cup of dark chocolate pieces (unsweetened)

1 tablespoon coconut oil

Ingredients:

In a food processor, put the filling ingredients and blend 1-2 minutes until smooth. Taste for sweetness and adjust stevia drops to your taste. The coconut oil must be soft or melted so the mixture blends.

Line an 8×8 or similar sized pan with wax paper or parchment. Pour the mixture in and spread around evenly. Spread almonds in coconut mixture. Press them in. Place pan in the fridge or freezer to speed the solidifying process.

Meanwhile, melt your chocolate and coconut oil. Pour the chocolate and coconut oil mixture on the top of the coconut and spread evenly. Then put the tray in the refrigerator for 10 minutes.

Once done, cut into pieces and EAT!

REFERENCES FOR FAT BURNING:

Ingle, D.L., et al. 1999. Dietary energy value of medium-chain triglycerides. Jour. of Food Sci. 64(6):960

Baba, N. 1982. Enhanced thermogenesis and diminished deposition of fat in response to overfeeding with diet containing medium-chain triglyceride. Am. J. Clin. Nutr. 35:678

Bach, A.C., et. al. 1989. Clinical and experimental effects of medium chain triglyceride based fat emulsions-a review. Clin. Nutr. 8:223

Hasihim, S.A. and Tantibhedyangkul, P. 1987. Medium chain triglyceride in early life: effects on growth of adipose tissue. Lipids 22:429

Hill, J.O., et. al. 9. Thermogenesis in humans during overfeeding with medium-chain triglycerides. Metabolism 38:641

Geliebter, A. 1980. Overfeeding with a diet containing medium chain triglycerides impedes accumulation of body fat. Clinical Research 28:595A

Geliebter, A. 1983. Overfeeding with medium-chain triglycerides diet results in diminished deposition of fat. Am. J. Clin. Nutr. 37:1-4

Baba, N. 1982. Enhanced thermogenesis and diminished deposition of fat in response to overfeeding with diet containing medium chain triglyceride. Am. J. Clin. Nutr. 35:678-82

Seaton, T.B., et al. 1986. Thermic effect of medium-chain and long-chain triglycerides in man. Am. J. of Clin. Nutr. 44:630

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Ingredients:

For the Dough

2 ½ cups almond flour
¼ cup coconut flour
¼ teaspoon baking soda
½ teaspoon sea salt
¼ cup coconut oil
2 Tablespoons raw honey
2 eggs at room temperature
1 Tablespoon vanilla essence
¼ cup coconut sugar

For the Filling

½ cup coconut sugar
2 Tablespoons ground cinnamon
2 Tablespoons coconut oil
¼ cup raisins
¼ cup walnuts, chopped

For the Glaze

¼ cup raw honey
¼ cup coconut oil
¼ teaspoon almond extract
2 teaspoons vanilla extract

Method:

Preheat the oven to  175 degrees C. Lightly grease a pan with coconut oil.  Combine the dry dough ingredients in a medium bowl and mix to remove any lumps. Combine the wet dough ingredients in another medium bowl and mix well. Combine the wet and dry ingredients together and mix well.
Cut two rectangular pieces of baking paper and place the dough in between them. Use a rolling pin to flatten the dough evenly into a large rectangle. Remove the top piece of paper.
In a small bowl combine the filing ingredients. Sprinkle the filling mixture over the flattened dough, then carefully roll it up. Use a serrated knife to cut the roll into 9 pieces. Carefully place the pieces on your prepared pan.
Bake for 20 minutes.
In a small bowl combine the glaze ingredients. Drizzle over the cinnamon rolls. Sprinkle with chopped walnuts. Enjoy!

Download the pdf here

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Preparation: 20 minutes, plus overnight soaking time

Cooking: 1½–2 hours

Ingredients:  For the cake

500gms ten fruit cake mix

150ml coconut water

Grated zest and juice of 1 small lemon

1/3 cup coconut flour

1/3 cup buckwheat flour

1 teaspoon gluten-free baking powder

1 teaspoon guar gum

1 teaspoon mixed spice

1 teaspoon ground allspice

150g unsalted butter, softened

150g coconut sugar

3 medium eggs

50g ground almonds

2 tablespoons almond milk

100g walnuts

1 tablespoon liquid honey

Ingredients:  For the top

2 Tbsp smooth apricot jam

100g mixed glacé fruits; eg red or green cherries, ginger, melon or pineapple

50g nuts eg almonds, walnuts, pecan halves

Method:

Place the dried fruit mix and mixed peel in a pan, add the coconut water, lemon juice and zest, and bring up to the boil. Take the pan off the heat, cover and leave to soak overnight.

Preheat the oven to 150°C. Oil and line the base and sides of a 6-8cm deep round or square 18cm cake tin with a double layer of baking paper, including a tall collar sticking up.

Sift the flour, baking powder, guar gum and spices together. Cream the butter and sugar together until fluffy and light. Gradually add the eggs and flour, alternately, and then add the ground almonds. Stir in the milk and mix in the dried fruit mixture, walnuts and cherries. Finally stir in the treacle and honey and give the whole cake mix a thoroughly good stir.

Spoon the mixture into the tin, level, and bake for about 1½–2 hours or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

To decorate, brush the surface of the cake with half the warmed jam. Arrange, or pile, a selection of glacé fruits and nuts over the top and brush over a second layer of jam to glaze. Now all you need is a big bow to put round the sides!

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Makes: 10 pieces

Ingredients:

5 Tbsp raw cacao powder

4-5 Tbsp virgin coconut oil

3 Tbsp raw honey

1 pinch of Himalayan sea salt

Extra Optional Ingredients

1 cup desiccated coconut

½ cup chopped almonds

½ cup cashew pieces

½ cup walnuts

¼ cup goji berries

Method:

Combine all ingredients together in a bowl and put it into the fridge or freezer. The coconut oil will solidify. You now have deliciously healthy chocolate chunks. Kept in the fridge these will last for up to 2 weeks but you will have eaten them by then.

Download the pdf here

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