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Nothing beats coconut and chocolate combined, and this Bounty Bites recipe is sure to satisfy any sweet tooth cravings without the guilt. Perfect for a kids lunch box treat or after dinner sweet craving. Be warned, though, they won’t last so best to make a few batches!

BOUNTY BITES

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 587 (14,088)
  • Carbs: 10.83 (260)
  • Fat: 57 (1368)
  • Protein: 5.21 (125)
  • Sodium: 31.38 (753)
  • Sugar: 9.75 (234)
  • Preparation time: 15 minutes (plus setting time around 4 hours)
    Makes 24

INGREDIENTS

  • ⅔ cup coconut oil
  • ⅔ cup coconut milk
  • ¼-⅓ cup Nuvia Sweetener
  • 2 cups shredded coconut
  • 1 teaspoon vanilla extract
  • 300 grams dark chocolate, roughly chopped

METHOD

  • 1. Combine coconut oil, coconut milk, Nuvia Sweetener and vanilla extract in a saucepan and place on stove over a low heat until coconut oil is melted.
  • 2. Add shredded coconut and stir well to combine. Remove from heat.
  • 3. Spread mixture into a lined 20 cm tin, pressing down firmly, and place in fridge for at least 3 hours to set.
  • 4. Once mixture is set, carefully remove from tin and place on a chopping board.
  • 5. Using a sharp knife, cut into 24 equal bite size portions.
  • 6. Melt chocolate over a double boiler on low heat, making sure that top bowl does not come in contact with boiling water on the bottom.
  • 7. Once chocolate is melted and smooth, dip each bounty bite, coating each side with chocolate and place on baking paper to set.
  • 8. Once all pieces are coated and set, repeat the process of dipping each piece in the melted chocolate and then place in fridge to set.
 

These Bounty Bites are best stored in the fridge in an airtight container. Alternatively, store in a container, wrap in a plastic freezer bag and freeze.

TIPS AND TWEAKS

To make this recipe vegan use vegan chocolate for the coating.

Melting the chocolate:
An alternative to the double boiler method of melting chocolate is to melt it in the microwave. Simply place chopped chocolate in a microwave safe bowl and put in microwave in short 20‒30 second bursts. Remove and stir after each burst to ensure that it does not overcook.

Author : Patty Walmaggia

Patty is an avid home cook for her family of 6 children and Argentinian husband. She has been known to make the best chimichurri ever (even better than the Argentinians we are told!). Patty has a wide array of influences in her cooking from Asian and Mediterranean inspired dishes to simple seafood plates! When not cooking you’ll find Patty studying for her Bachelor of Business Marketing, in the garden or at the beach. Patty has been a recipe writer for us from the start and is the sister of our MD Pete. The marketing department diligently taste test all of Pattys’ creations at Nuvia HQ before publishing them on the website 😉 Thanks Patty!

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