Bountiful choc coconut bars... full of flavour and super easy
Line a 20 x 20 cm square pan with baking paper and set it aside.
In a high-speed blender or food processor, blend all your ingredients, except for the chocolate, until a thick batter remains.
Pour the coconut batter into the lined pan and press firmly into place. Refrigerate until firm (~10 minutes).
Once firm, cut your coconut bars up into 16 bars. Place in the freezer again.
Melt the chocolate using the double boiler method.
Remove coconut bars from the freezer and moving quickly, dip each bar using a fork in the melted chocolate until evenly coated and place on a baking paper-lined tray. Continue until all bars are coated.
Refrigerate the bounty bars until firm. Store in an airtight container for up to 30 days or freezer for up to 6 months.
Ingredients
Directions
Line a 20 x 20 cm square pan with baking paper and set it aside.
In a high-speed blender or food processor, blend all your ingredients, except for the chocolate, until a thick batter remains.
Pour the coconut batter into the lined pan and press firmly into place. Refrigerate until firm (~10 minutes).
Once firm, cut your coconut bars up into 16 bars. Place in the freezer again.
Melt the chocolate using the double boiler method.
Remove coconut bars from the freezer and moving quickly, dip each bar using a fork in the melted chocolate until evenly coated and place on a baking paper-lined tray. Continue until all bars are coated.
Refrigerate the bounty bars until firm. Store in an airtight container for up to 30 days or freezer for up to 6 months.
