I find making Paleo friendly versions of treats very satisfying and this recipe for a Paleo friendly “bounty” bar was certainly a lot of fun to make. If you are a fan of this classic chocolate bar then you will be pleased to know that you can reproduce a tasty Paleo equivalent with very minimal effort.
They are a perfect treat to include in lunch boxes (whether for children or adults!) and can also be cut up into bite size chunks to have as a quick snack when you are inbetween meals and just need something sweet to keep you going.
A few points to note…
Make sure that you use a good quality organic, dairy free dark chocolate for the coating. There are now a wide range of options when it comes to dark chocolate and you can get some fantastic tasting options many from UK companies. You should be aiming for at least 70% cocoa solids; the bitterness of the dark chocolate works really well with the sweetness of the coconut mixture.
To make sure I get a clean cut when slicing the coconut mixture into bars I pour boiling water over my knife before cutting each slice. It helps to stop the mixture sticking to the knife and makes it easier to cut through especially as it can be quite hard after being chilled. It is also very important to make sure that you have pressed down hard onto the mixture to ensure it is all compacted together before placing it into the fridge. This is help to prevent the coconut mixture crumbling when it comes to being cut into bars.
To make the most even shaped bars my top tip is to place the coconut mixture into a square cookie cutter or equivalent before placing into the fridge. When it comes to cutting into sections you will then already have a lovely square shape and will just need to cut it in half (or smaller) to create the bars. Once the bars have been cut into sections you will need to keep them stored in the fridge.
Paleo Bounty Bars
Servings: 4 – 8 (depending on size of bar you choose)
Preparation Time: 20 minutes
Chilling Time: 3 hours
Total Time: 3 hours and 20 minutes
For the filling:
15og desiccated coconut
6 tbsp coconut oil
4 tbsp honey
Pinch of sea salt
1 tsp vanilla essence
For the topping:
100g dark chocolate, 70% + cocoa solids
1. Place all the filling ingredients into a food processor and blitz together.
2. Place greaseproof paper into a square, deep sided baking tray or dish.
3. Press the ingredients firmly into the dish; aim for a depth of about 2cm.
4. Try to make the mixture as smooth and compacted as possible.
5. Place into the fridge to chill for at least 1 hour.
6. Carefully remove from the dish and place onto a chopping board.
7. Using a sharp knife cut the coconut mixture into bars or squares.
8. Try to smooth off any rough edges that occur from cutting the mixture.
9. Place back into the fridge to set for a further 30 minutes.
10. Brig out the fridge and set on one side.
11. Slowly melt in a heatproof boil over a pan of boiling water.
12. Once melted take off the heat and allow to cook slightly.
13. Carefully place the coconut bars into the chocolate one by one and cover.
14. Remove and place onto a sheet of greaseproof paper.
15. Place the bars back int the fridge for another couple of hours until the chocolate is set.
16. Once the chocolate has set enjoy with your favourite hot drink.
17. Keep stored in an sir tight container in the fridge.
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