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Homemade mini Bounty


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Member since 2014

Serves 12 | Prep Time 20 | Cook Time

Ingredients

Coconut bar:
• 200ml creamed coconut
• 6 tbs coconut shredded unsweetened
• 3 tbs xylitol
• 3 tbs coconut oil
• pinch Himalayan salt

Chocolate:
• 3 tbs xylitol
• 5 tbs cocoa powder
• 3 tbs coconut oil
• pinch cinnamon
• pinch Himalayan salt


Coconut bar:


1. Melt the creamed coconut in a double boiler;



2.   Combine all the other ingredients to the melted creamed coconut;



3.  Form mixture into rectangles, squares or balls. Wet your hands for easier handling.;



4. Refrigerate for about 1 hour.



Chocolate:


1.  In a double boiler mix all the ingredients and whisk; 



2. Dip each candy into chocolate until completely covered. Place on wire rack or parchment paper to harden and keep freezer till to set.


Pairs Well With


Notes

During my childhood, I used to eat coconut chocolate bars so much that I got sick of coconut... Until recently I started to love it again and using in almost everything I cook and drink. 

The idea of making homemade ‘Bounty’ crossed my mind after I watched my sister eating one at the train station, which she shared with me.  Hmm such good memories that this piece of chocolate brings back again. Since that day I couldn't stop thinking about them. But the idea of having again the original one, didn’t sound that good.  So lets try to do it at home! I found a recipe and just changed it for the healthier ingredients that I had in my pantry. They were my first ones, and they just come out perfectly delicious and very close to the real thing, if not much better. At least they are much healthier, no doubt about that.

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