Lime-Infused Bounty Bars
Growing up, I have always been a big chocolate and coconut fan – the combination of creamy and slightly textured coconut, covered with rich dark chocolate, melts in your mouth. But as I’ve taken sugar out of my diet, I no longer have the desire to eat a candy bar. I do, however, still have the urge to splurge and make some healthy candy bar alternatives – one of my all-time favorites: Bounty Bars and/or Almond Joys if you add an almond on top. I’ve been experimenting with different recipes, most of which contain coconut oil, coconut cream and dark chocolate, but as I love eating fresh coconut with lime juice, I thought why not add some fresh lime zest!
A couple notes when making these Lime-Infused Bounty Bars. For the coconut cream, you can either place a can of coconut milk in the refrigerator overnight, which allows the cream and the water to separate, or you can buy coconut cream directly. Both, once melted, are the same. As for the sweetness level, this is something for you to experiment with. I use maple syrup in mine, but you could also you agave or coconut sugar. And as for the lime, this is also a matter of personal taste. The first time I made them, I wish I’d added a bit more, but adding some extra zest on top just after dipping the bars into the chocolate is also delicious!
These bars make a great afternoon snack or served at dessert! I’ve made them at Chambre Noire where I occasionally guest cook and they are a big hit!
INGREDIENTS
1 can full fat coconut milk
3 tbsp coconut oil
1-2 tbsp sweetener (I used 1/2 maple and 1/2 agave)
a big pinch of sea salt
fresh lime zest (I wish I had used more, so decided to add a bit on top)
2-3 tsps fresh lime juice
1-1/2 cups dried coconut, plus extra for sprinkling afterwards
200 grams or 1 bar dark chocolate (at least 70%)
METHOD
Place the coconut milk in the refrigerator overnight.
Remove the next day and scoop out JUST the coconut cream, NOT the coconut water.
Add the coconut cream to a saucepan over medium heat with coconut oil, sweetener of your choosing, salt, lime zest and lime juice. Melt together and adjust seasoning.
Add to a bowl with dried coconut and mix. It needs to be creamy and hold its shape.
Add to a parchment-lined cooking sheet and place in the refrigerator for a couple of hours. Remove and cut and form into small bars.
Melt dark chocolate over a double-broiler and then coat the bars with chocolate.
Sprinkle with dried coconut and some extra lime zest!
Place back into the freezer and remove a few minutes before serving.
- 1 can full fat coconut milk
- 3 tbsp coconut oil
- 1-2 tbsp sweetener (I used ½ maple and ½ agave)
- a big pinch of sea salt
- fresh lime zest (I wish I had used more, so decided to add a bit on top)
- 2-3 tsps fresh lime juice
- 1-1/2 cups dried coconut, plus extra for sprinkling afterwards
- 200 grams or 1 bar dark chocolate (at least 70%)
- Place the coconut milk in the refrigerator overnight.
- Remove the next day and scoop out JUST the coconut cream, NOT the coconut water.
- Add the coconut cream to a saucepan over medium heat with coconut oil, sweetener of your choosing, salt, lime zest and lime juice. Melt together and adjust seasoning.
- Add to a bowl with dried coconut and mix. It needs to be creamy and hold its shape.
- Add to a parchment-lined cooking sheet and place in the refrigerator for a couple of hours. Remove and cut and form into small bars.
- Melt dark chocolate over a double-broiler and then coat the bars with chocolate.
- Sprinkle with dried coconut and some extra lime zest!
- Place back into the freezer and remove a few minutes before serving.