1tbspxylitol or erythritol sweetener(optional) to taste
For the Bounty Bar Coating
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!
CHOCOLATEYou can use dark or milk chocolate in this recipe (NOT white chocolate). The darker the chocolate the higher the cocoa solids and less sugar it has, but if you really dislike dark chocolate you can use milk chocolate instead. The ingredients used in this recipe help to pair the chocolate, however you should stick to eating 1 Bounty bar at a time if using milk chocolate. If you tolerate 1 Bounty bar well (test after 1 hour aiming for below 7.8mmol/L as per NICE guidelines), then you could try 2 the next time. This recipe is self-paired, meaning you can enjoy these Bounty bars as a treat without adding extra pairing, unless you want to of course!If you need this recipe to be dairy free or vegan, check out these accidentally vegan chocolates!ADDING ADDITIONAL PROTEIN TO THIS RECIPEI do not advocate adding protein supplements to the GD UK diet, however if you really struggle to get enough protein into your daily diet due to other dietary restrictions (e.g. because you are vegan or need to have a dairy free diet etc.) then this recipe can have some protein powder added to it alongside some additional coconut oil and coconut cream. Please note: I do not advocate adding protein into this if you already manage to eat a higher protein diet by following the 8 Golden Rules on the GD UK diet due to evidence based research suggesting high protein supplementation may cause additional concerns during pregnancy. Please read the protein supplements post to learn more.
SWEETENERSThe main two natural sweeteners I use in my recipes are xylitol and erythritol. The brand of xylitol that I use and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends! If you struggle with IBS you may find you are sensitive to xylitol, in which case erythritol is a better choice. I use NKD Living powdered erythritol.Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used but they may raise blood glucose levels slightly and can leave a bitter aftertaste.For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.
Storage: These Bounty Bars are best stored in the fridge but should be used within 2 days, they are also suitable for freezing.
Calories: 170kcal | Carbohydrates: 10g | Protein: 1g | Fat: 16g | of which saturates: 12g | Fibre: 2g | of which sugars: 7g