chocolate coated coconut bounty bars

We use a lot of coconut based products in our cooking. Whether it be shredded, oil or flour, coconut frequently makes an appearance particularly in our treats. The flour is great for us with Marina being on a gluten free diet. When mixed with a little sweetness such as maple syrup, coconut takes on a greater flavour and when you cover it in chocolate… well you have yourself some tasty bounty bar bites.

As Marina discusses in her Coconut Flour Chocolate Chunk Bars coconut flour can be a little difficult to work with. I found with this particular recipe that it is very important to thoroughly stir together the shredded coconut and flour to begin with and then again after adding the maple syrup, coconut oil, vanilla, salt and cinnamon. If you don’t, you can end up with little clumps of flour.

ingredients

• 1 1/2 cups shredded coconut
• 1/2 cup coconut flour
• 1/2 cup maple syrup
• 1/3 cup coconut oil
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/2 cup almond milk
• 1 cup choc chips (we used half dark and half white)
• 1 tbsp coconut oil

directions

1. In a large bowl mix together the shredded coconut and flour.
2. Add the maple syrup, coconut oil, vanilla, salt and cinnamon to the bowl and thoroughly stir through.
3. Slowly incorporate the milk and stir through. You may not need the entire half a cup. Basically you want the mixture to form and hold together without being too dry that it falls apart and not too wet the mixture becomes soggy.
4. Spoon the mixture into a moulded silicone tray in the shape of bars. If you don’t have a silicone try then simply make the bars with your hands.
5. Freeze the bars for at least 1 hour.
6. Meanwhile, put the choc chips in a bowl and melt in a double broiler or microwave along with the oil.
7. Remove the bars from the freezer and one by one drop the bar into the melted chocolate and using a fork carefully roll over the bars so they are completely covered in chocolate then, using the fork, lift out the bars and place onto  a lined baking tray.
8. Refrigerate until the chocolate has set.

For other treat ideas click here. For other recipes using coconut click here.