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.
Cream the butter with the sugar until the mixture is smooth and creamy.
100 g unsalted butter - softened, 50 g golden caster sugar
Sieve in the flour and cocoa powder and mix until just combined.
115 g wholemeal spelt flour, 15 g cocoa powder
Press into a square 20 cm (8") silicone mould or lined tin. Try to spread it as evenly as possible. The back of a spoon works well for this.
Bake in the middle of the oven for 15 minutes then remove and reduce the oven temperature to 140℃ (120℃ fan, 275℉, Gas 1).
Middle Layer
Whilst the base layer is cooking, whisk two egg whites with the cream of tarter until peaks form. Electric beaters or a stand mixer are good for this, though you can do it by hand.
2 egg whites, 1 pinch cream of tartar
Slowly whisk in the sugar until stiff peaks form.
100 g golden caster sugar
Gently stir in the vanilla paste and desiccated coconut.
1 tsp vanilla paste, 150 g desiccated coconut
Spread this over the biscuit base and bake for 25 minutes.
Top Layer
Melt the chocolate in a bowl suspended over a pan of hot, but not boiling water. Add the butter and maple syrup. Then stir gently until smooth.
150 g dark chocolate, 20 g unsalted butter, 1 tbsp maple syrup*
Pour over the coconut layer spreading it into the corners and ensuring all is covered.
Leave in a cool place, but not the fridge, to set. Remove from the mould or tin and cut into 18 small bars.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.