Coconut Bounty Bars
1 cup desiccated coconut
1/2 cup shredded coconut
1/3 cup coconut milk
1/2 cup coconut oil
1/3 cup agave nectar
1/3 cup rice malt syrup
Prepare a slice tin and line it with bakers paper.
Place the coconut, coconut milk, agave nectar and rice malt into the food processor, blend for 1 minute. Be carful not to over blend or it may not have the coconut texture to it, otherwise it will just become be a smooth paste. Once blended, place mixture into the tin.
With your clean hands, press the mixture into the tin, you will want keep it about 2 cm thick.
Place in the freezer to chill and set. Once the coconut oil has set you can take it out of the tin and cut to desired size. I like long fingers but it's up to you.
Chocolate Melt to coat the bounty bars
100g coconut oil
Place the coconut oil over a bain marie of water and melt, once melted remove from the heat and add the cocoa and agave. Mix until it forms a smooth shiny consistency.
You want it to cool a little so it thickens up and then you can dip the coconut bounty bars into it a lot easier and it will be nice and thick chocolate coating.
Sarah’s tips & tricks
To make the chocolate better in the heat, add 50% cocoa butter and 50% coconut oil. (It does increase the cost of the product but its has handling ability. It doesn’t effect the taste at all. I also love a little salt on top of my bounty bars.