Coconut chocolate Bounty Bars BUT without all the extra added sugar! If you love Bounty’s then you have to try this recipe for no added sugar Bounty Bars.
I made my Bounty Bars and then had some real Bounty’s delivered on my shopping, only to find out when comparing that I seem to have made Bounty Bars which were probably the size of real Bounty’s back in the 80’s from my childhood! Mine are huge in comparison and so for those of you who know what size a 2020 Bounty bar looks like, my recipe which made 6 bars could definitely make 12 (at least!)
For this recipe here are the products I use…
For the unsweetened desiccated coconut, this Tesco East End Desiccated Coconut works great! This is really fine desiccated coconut which helps the overall finished texture of these Bounty Bars. At 80p for 200g this is a great purchase and can also be used for my other recipes such as the Coconut Macaroons or the GD UK Membership Coconut Bounty Cake.
If you cannot get this desiccated coconut, then any desiccated coconut which has no added sugars listed in the ingredients can be used. If you want the coconut to be a finer texture, then you can blitz it in a food processor first.
For the coconut cream (liquid cream, not a block of creamed coconut). The brand I use is Blue Dragon. The alternative is to scoop the cream out from the top of a tin of full fat coconut milk.
Coconut oil is now available in most shops, from supermarkets to household stores like B&M & Home Bargains etc. I tend to buy a jar whenever I see it on promotion as it’s a cupboard essential for me for many uses as well as cooking.
One ingredient you may not have heard of before is the inulin powder (not to be confused with inSulin!) I use inulin powder in this recipe due to the sweetness, the fine powdery consistency and the way it becomes sticky which works well in these Bounty Bars, and for the benefits it provides with adding additional fibre and improving bowel function and health.
Inulin is a starchy substance found in a wide variety of fruits, vegetables, and herbs, including wheat, onions, bananas, leeks, artichokes, and asparagus. The inulin that is used for medicine is most commonly obtained by soaking chicory roots in hot water. Inulin is commonly used by mouth for high blood fats, including cholesterol and triglycerides. It is also used for weight loss, constipation, diarrhea, and diabetes. Inulin is not digested or absorbed in the stomach. It goes to the bowels where bacteria are able to use it to grow. It supports the growth of a special kind of bacteria that are associated with improving bowel function and general health. Inulin decreases the body’s ability to make certain kinds of fats.WebMD, accessed 22/06/2020
Inulin is not something you will find in the supermarket. It is something that will need to be purchased in a health food store or online. The brand of inulin powder I use is NKD Living from Amazon £13.99 for 1kg.
Bearing in mind this recipe only uses 3 tbsp or 30g I need to point out that Inulin powder is NOT essential in this recipe, so if you cannot get it or it is too expensive on your budget then please feel free to substitute with more desiccated coconut and add additional sweetener to your liking
For the Bounty Bar Filling
- 100 grams unsweetened desiccated coconut
- 3 tbsp coconut oil (melted)
- 30 grams inulin powder (optional)
- 3 tbsp coconut cream UHT liquid
- 1 tbsp xylitol or erythritol sweetener (optional) to taste
For the Bounty Bar Coating
- 150 grams chocolate
- 1 tbsp coconut oil
- Add the desiccated coconut and inulin powder to a bowl (if not using inulin powder, add an additional 3 tbsp of desiccated coconut)
- Melt the coconut oil in a microwavable dish (or warm on a stove top gently if you do not have a microwave) and pour into the coconut
- Pour in the coconut cream and stir well. Taste and add sweetener to your liking (bare in mind this will be coated in chocolate too)
- On a lined tin or tray, take out a tbsp of the coconut mixture, roll into a ball between clean hands (it will be sticky) and then form into a bar shape. Alternatively you can make these as bite size chocolates (like truffles) or place in a silicone mould. Then place in the freezer or fridge to chill and firm up. Once firm and no longer wet/sticky you can coat in chocolate
- Break the chocolate into pieces, add to a dish with the tbsp of coconut oil and melt in a microwaveable dish in short bursts, stirring well between each burst (or if you do not have a microwave you can melt the chocolate in a dish over a pan of hot water)
- Use a skewer or fork to hold the bounty bar at one end and spoon over the chocolate until the bounty bar is completely covered. Hold it above the bowl until the chocolate stops dripping, then place back onto the lined tray to set
- If you want to create the traditional Bounty style marks on top, use a skewer to gently press 3 marks across each Bounty. You can leave these at room temperature to set or if you would like them to set faster, pop them back into the fridge
- Once solid they are ready to be enjoyed!