Chocolate Bounty Bars
Amrita Ma Devi
Chocolate Bounty Bars
These bounty bars are moist and satisfying I hope you enjoy making them. I used fresh nut combined with a dried desiccated coconut to get the texture just how I like it. If you use desiccated coconut only you may need to add 2 tsps of coconut milk in the dough. Coconut has many health benefits for balancing and building Vata and Pitta dosha's. And these sweet to taste, but not sugary version of the 'bounty bar' will surely hit that taste craving. These are wonderful treats in the summertime, but just make sure you get them from the fridge to get that chocolate crunch when you bite.
COOK TIME
2 hrs
COURSE
Dessert
SERVINGS
12 Pieces
INGREDIENTS
INGREDIENTS
Filling
- 1 cup fresh coconut grated in food processor
- 1 cup desiccated coconut
- 1 cup of dates de-stone, soaked
- 3 tbsp coconut oil
Chocolate Coating
- 2 tbsp chocolate powder
- 100 ml cocoa butter
- 2 tsp maple syrup
- 1 tsp rose powder
- 1/2 tsp cardamom powder
INSTRUCTIONS
INSTRUCTIONS
1. Add the fresh pulp to the food processor for 2 minutes until all pieces are same size.
2. Add the melted coconut oil and dates to the food processor. Use pulse and mix the ingredients until smooth dough forms.
3. Now combined with desiccated coconut until the dough and coconut is well distrobuted through out.
4. Spoon the dough into long oval shapes about 1 inch thick, 5 cm long in the palm of the hand.
5. Place them on a plate and freeze them for 10 mins, whilst you prepare the chocolate coating.
6. Place the cocoa butter in a bowl and bain-marie* the until melted.
7. In a bowl add in the two spoons of chocolate powder into the melted cocoa butter and whisk in the maple syrup until smooth.
8. Take the coconut dough out of the freezer and using a fork to hold them, dip them one by one in the chocolate. Make sure to coat them and then place them on the tray to go back in the fridge to solidify for 30 minutes.
9. Take them out 10 minutes before serving them.
NOTES
NOTES
Bain-marie - often called the ‘double boiler’ method. The invention has been popularly attributed to Mary the Jewess, an ancient alchemist. The term means a hot water bath. It is used for cooking delicate foods like custard, chocolate and terrines in order to gently and uniformly heat the food. The method for these bars will be to fill a pan with hot water and place a silicone or glass dish that can float within it. Once you place the chocolate inside the bowl, the water which is in the pot should reach to or above the level of solid.
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