Chewy, chocolatey, coconutty goodness! (This treat can even get away with being called healthy.) Bounty bars are one of my favourites. And I literally don't purchase candy bars anymore. So creating these was going to happen sooner or later. I first got this recipe when I attended a fantastic course in Sydney at the Australian Patisserie Academy. It has been adapted to the Thermomix (which by the way is SO much easier) and of course I am using my fave chocolate of choice, the amazing 54% dark milk Callebaut. These will make a lovely gift, as the mixture does make A LOT. Be warned. You seriously don't want to eat them all. No, I really mean that. Make sure you have a plan to give some away! (I live in Perth, if that helps!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Need
- 230 + 140 Grams Shredded Coconut BUY
- 200 Grams Coconut Cream Recipe
- 450 Grams Chocolate white couverture, in small pieces BUY
- 400 Grams Chocolate 54% to dip BUY
- Garnishes of choice (We used cacao nibs, coconut, melted white chocolate
Do
- 1
Line a 20 x 30cm rectangular tin with baking paper that comes up the sides for easy removal.
- 2
Place the 230g shredded coconut onto a lined baking tray and into a cold oven set to 145°C for 15 minutes exactly. Cool slightly.
- 3
Meanwhile place the remaining 140g coconut, and coconut cream into Thermomix bowl and blend 10 sec/speed 8, stopping to scrape down sides of bowl as needed.
- 4
Cook 5 min/100°C/speed 1.
- 5
Add white chocolate and melt 5 min/50°C/speed 1.
- 6
Add toasted coconut and blend 10 sec/speed 8.
- 7
Pour into the prepared tin and allow to crystallize for several hours in a cool but not cold place.
- 8
Refrigerate.
- 9
To coat in chocolate, remove from the tin, and spread the base with melted chocolate using a palate knife. Allow to set.
- 10
Slice into the bar shapes that work best for you. (Think Bounty bar)
- 11
Melt your chocolate of choice until very liquid. I find it hard to melt such a small amount in the Thermomix, so I recommend a microwave.
- 12
Dip each bar into melted chocolate and garnish either with additional shredded coconut, cacao nibs or drizzle with melted white chocolate.
