Toasted Coconut Bounty Bars
As if the classic Bounty couldn’t get any better this version with the addition of toasted coconut is absolutely next level. Trust me, you won’t regret making these especially since toasting coconut couldn’t be easier.
- Total Time: 30 minutes
- Yield: 10 bars 1x
Ingredients
Scale
- 120g / 4,2 oz shredded coconut
- 120g / 4,2 oz pitted dates (I peeled the skin of mine for looks)
- A hearty pinch of salt
- About 100g / 3,5 oz melted chocolate for dipping
Instructions
- Start with toasting the coconut. I prefer the oven method but you can Google for other methods. Spread the shredded coconut on a baking sheet in a thin layer and bake in a NOT preheated oven set on 175°C / 350°F. Stir every two minutes. Let toast until golden and aromatic.
- In a food processor, place all the ingredients, except for the chocolate, and process until you get a nice dough that holds if shaped when pressed. If too crumbly or dry, continue to process and do not add any liquid.
- Shape the dough into ten bars and line a plate or such with parchment paper or plastic wrap. Dip and fully coat each bar in melted chocolate and place on the prepared plate. Let the chocolate set and enjoy!
Find it online: https://hannaekelund.com/toasted-coconut-bounty-bars/