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
100 g coconut oil
100 g cocoa powder
11/2 tablespoons agave nectar


Makes 20


1: Line a slice tin with baking paper.

Place the desiccated and shredded coconut, coconut milk, coconut oil, agave nectar and rice malt syrup in a food processor and blend for 1 minute. Take care with this – you don’t want the mixture to be a smooth paste; it should still have some coconut texture to it. With clean hands, press the mixture into the prepared tin to a thickness of about 2 cm.

Place in the freezer for 1 hour to chill and set, then remove from the tin and cut into your desired size and shape. I like long fingers but it's up to you.

2: Melt the coconut oil in a heatproof bowl set over a saucepan of barely simmering water. Remove from the heat, add the cocoa and agave and mix until smooth and shiny. Set aside to cool and thicken a little – about 10 minutes. 

Dip the coconut Bounty bars into the chocolate mixture to give them a nice thick coating. Place on a wire rack to cool and set before devouring. Store in the fridge.
Note: To make the chocolate coating more stable in the warmer months, replace half the coconut oil with cocoa butter. It won’t affect the taste at all – it will just keep better in the heat. I also love a little sprinkle of sea salt on top of my Bounty bars.

Food & DrinksSarah Glover