If you like Bounty bars but find them just a bit too sweet, you’ll love these homemade coconut chocolate bars. They have all the flavour and texture of a Bounty, but so much more.
Father’s Day will soon be here. It falls on Sunday 15th of June this year. Baking something for dad is a gesture many people are keen to make. Dr Oetker have come up with a few chocolate recipes they feel would be suitable for the occasion. The recipes focus less on the sugar and more on the chocolate – of the dark variety. They include a chocolate Guinness cake and an ale chocolate layer cake. Hmm, I think I can see a theme developing here. I opted to try out the recipe for Coconut Chocolate Bars because I know they’ll appeal to CT.
Coconut Chocolate Bars
I didn’t, of course, stick entirely to the recipe as given. For a start, I didn’t have any powdered egg white, Dr Oetker or otherwise. But I did have two egg whites sitting in the fridge leftover from when I made raspberry muffins. I used wholemeal spelt flour for the base along with vanilla sugar.
In addition, I opted for the 72% dark chocolate and thought this might be a little too hard to work on its own. So I added a little butter and maple syrup to the chocolate at the end. I also wanted a nice shiny top and as I still haven’t really got to grips with tempering chocolate properly, this seemed a good way of achieving it. You can find the original recipe here.
If, like us, you’re fond of the UK confectionery Bounty bars but find them too sweet, you will love these. They have all the flavour and texture of a Bounty and more. And they’re not tooth achingly sweet.
These ones didn’t turn out to be as pretty as I’d hoped. Mostly because I was unable to cut them cleanly. But they held together well and still looked quite striking with the alternating layers of dark, white and dark. They’re light in texture but quite rich, so we found ourselves unable to gorge on them as we thought we might. That can only be a good thing.
This is how I made:
Coconut Chocolate Bars – The Recipe
- Creamed 100g unsalted butter with 50g vanilla sugar (golden caster sugar) until the mixture was smooth and creamy.
- Sieved in 115g wholemeal spelt and 15g of cocoa powder and mixed until just combined.
- Pressed into an 8″ sq silicone mould trying to make it as evenly spread as possible.
- Baked at 180℃ for 15 minutes then reduced the oven to 140℃.
- Whisked two egg whites with a pinch of cream of tarter until peaks formed.
- Slowly whisked in 100g golden caster sugar until stiff peaks formed.
- Gently stirred in 1 tsp of vanilla paste and 150g desiccated coconut.
- Spread this over the biscuit base and baked for 25 minutes at 140℃.
- Melted 150g Dr Oetker 72% dark chocolate in a bowl over hot water together with 20g unsalted butter and 1 tbsp of maple syrup.
- Stirred gently until smooth.
- Poured over the coconut spreading it into the corners and ensuring all was covered.
- Left to set, removed from the mould and cut into 18 bars.
I’m sending some of these off to Nayna over at Simply Food for her Let’s Cook for Father’s Day event.
Likewise I’m sending some bars off to Made with Love Mondays over at Javelin Warrior’s Cookin w/Luv.
There should be just a few of these chocolate coconut bars to send off to #recipeoftheweek with Emily over at A Mummy Too.
Chocolate was a very rare treat when I was a child. Bounty bars were allowed on rare occasions as they were deemed to be less unhealthy because of the coconut. So I am sending these adult versions off to Treat Petite where the theme is childhood memories. CakeyBoi and The Baking Explorer host this monthly event.
Thanks to Dr Oetker for the baking chocolate selection and recipes. I was not required to write a positive review and as always all opinions are my own.