This bounty chocolate bar is really easy and fun to make at home. Add the shredded coconut, coconut milk, coconut oil, and agave to a food processor. Pulse several times, stopping to scrape down the sides as needed until the coconut mixture is blended but still has texture. You should be able to pinch the filling and it will hold together, but still be a bit crumbly.

Take two tablespoons of the coconut mixture and form a bar shape, and place it on a parchment paper-lined baking sheet. While the coconut is firming up, melt the chocolate chips in a double boiler. If you don’t have a double boiler, you can just put a heatproof bowl over the top of a pot with an inch or two of water in it. Presto you have made your very own double boiler.

You could alternatively use a microwave to melt the chocolate being careful not to burn it. When the coconut bars or balls had become firm, drop them in the melted chocolate and use a spoon and fork to cover the bar. Shake off excess chocolate then place back on the parchment-lined baking sheet.

Pop in the fridge or freezer to set the chocolate. Once set, store bars in an air-tight container in the fridge for up to a week. If you like your bars at room temperature best, you can take them out to warm up about 30 minutes before enjoying them.

Ingredients;

  • 1 1/2 cups unsweetened shredded coconut
  • 3 tablespoons full-fat coconut milk
  • 3 tablespoons coconut oil melted
  • 2 tablespoons agave
  • 1 1/4 cups chocolate chips

Instructions;

  1. Add the coconut, coconut milk, coconut oil, and agave, to a food processor.
  2. Pulse several times, stopping to scrape down the sides as needed until the coconut mixture is blended but still has texture.
  3. You should be able to pinch the filling and it will hold together, but still be a bit crumbly.
  4. Take two tablespoons of the coconut mixture and form a bar shape, and place it on a parchment paper-lined baking sheet, you should get about 8 bars.
  5. For coconut balls, take one tablespoon and form a ball, making about 16 balls. Pop the tray into the freezer to firm up for 10 minutes.
  6. While the coconut is firming up, melt the chocolate chips in a double boiler.
  7. When the coconut bars or balls have become firm, drop them into the melted chocolate one at a time and use a spoon and fork to cover the bar.
  8. Shake off excess chocolate then place back on the parchment-lined baking sheet.
  9. Repeat with all of the coconut bars. Pop in the fridge or freezer to set the chocolate.
  10. Once set, store bars in an air-tight container in the fridge for up to a week.