These tasty Bounty bars are a lot healthier than the store-bought bounty; by the fact that its homemade, there is no unnecessary additives such as salt, glucose syrup, glycerol, emulsifiers, nor whey powder in it, as there are in store-bought bounty, and a lot less sugar. By using dark chocolate, it gets a very rich flavor and combined with pure ingredients; you won’t be able to eat more than a couple of bites. So you won’t eat as much, and it’s a much better alternative than store-bought. I made these yesterday, and I have to be honest with you. It was the best bounty bar I have ever tasted!
50 g /1.7 oz coconut oil
3 oz demerara sugar (raw sugar)
3.4 oz whipping cream
3.4 oz light coconut milk
200 g / 7 oz dried shredded unsweetened coconut
200-400 g / 7-14 oz dark chocolate (depends on the size of the bar)
Heat the coconut oil on low heat. Add sugar and whipping cream. Let the sugar melt. Then add coconut milk and the dried coconut. Mix well. Put it in the fridge or freezer to cool off until it got a firm texture.
This is when it gets messy. Use a tablespoon and take big portions in your palms and squish it tightly. Try to shape it into long bars. When you`re done, put it into the freezer over night.
Next day: use a sharp chopping knife and cut the big bars into smaller pieces. Put back into the freezer. Melt chocolate and get everything ready.
Take the coconut pieces out of the freezer and dip one by one into the melted chocolate. Since the coconut is frozen, the chocolate will cool off quickly. When you`re done, put them into the fridge for a couple of hours. Enjoy!
Note: depending on how big the sizes are, how much chocolate you need vary. I wanted small portion sizes so I used more chocolate. If you want bigger bars, then you won`t need as much to cover the bites.
Question: I`m used to the metric scale, so I use dl and grams mostly, but I try the best I can to convert the ingredients into other units of measurement. However, I`m not sure when to use oz and when to use cups, because sometimes it seems a bit unprecise to use cups when the ingredient measures requires more precision. When should I use the different measurement units?