Bounty Bar Bites

Hello – can you believe that we are in spring already!! Whhaattt???? Where did that time go?!!! … I’ve been fairly quiet for quite some time now because sadly my health has been pretty bad. I rely heavily on my husband to help me, so being able to try a recipe and then write about it requires his help every step of the way, but I have just been too tired to do anything – even with assistance! Heyho, it’s the nature of the illness, I am just glad that I had a ‘good’ weekend and was able to make something yummy.

I know that if you search the internet for homemade Bounty bars or ‘Paradise bars’ you will find hundreds of recipes, so what makes mine so great? – because I made them!! haha, ok that’s pretty lame and I don’t have a reason but I thought I would share it anyway because they are just so easy to make and they are paleo.

If you take a look at my Facebook or Instagram page you will see that I made a little video with the recipe on – its slightly different from the one listed below as I made another batch and tweaked it slightly which made them taste even better – whoop!

The hardest decision you’ll need to make when making these is how you want them to look. You can roll them into balls, squash the mixture into mini silicon muffin cups, shape them into bars (like the originals) or squash the whole mixture into a baking tin and cut into bar shapes once they have cooled – it’s really up to you!

I also have to add that they are really versatile so you can add in extra ingredients if you wanted to. My husband really likes any treats with nuts in so after making a batch of bounty bar coconut bites we made a second batch but instead of using coconut we used toasted flaked almonds, chopped pecan nuts and a few raisins. The rest of the ingredients stayed the same (creamed coconut, sweetener, coconut milk and chocolate coating) and they were delicious.

Also for those of you who are low carb or follow a ketogenic diet here are the macros per bite:
Total Carbs 4.3g
Fiber 2.4g
Net Carbs 1.9g
Protein 2g
Fat 9.3g
Energy (Calories) 105g

Paleo and Ketogenic Bounty Bars
Paleo and Ketogenic Bounty Bars

Bounty Bar Bites
Print Recipe
If you love Bounty Bars (A.k.a Paradise Bars) then you will love these. They are rich and coco-nutty with a dark chocolate coating. If you wanted to tweak them and use milk chocolate (either a dairy free version or using dairy) you can! The only down side is they are so moreish that you'll find yourself scoffing them as soon as they are set!
Servings Prep Time
22 Bites 20 min
Cook Time Passive Time
10 min 1 hour
Servings Prep Time
22 Bites 20 min
Cook Time Passive Time
10 min 1 hour
Bounty Bar Bites
Print Recipe
If you love Bounty Bars (A.k.a Paradise Bars) then you will love these. They are rich and coco-nutty with a dark chocolate coating. If you wanted to tweak them and use milk chocolate (either a dairy free version or using dairy) you can! The only down side is they are so moreish that you'll find yourself scoffing them as soon as they are set!
Servings Prep Time
22 Bites 20 min
Cook Time Passive Time
10 min 1 hour
Servings Prep Time
22 Bites 20 min
Cook Time Passive Time
10 min 1 hour
Ingredients
Servings: Bites
Instructions
Making the Coconut Balls
  1. In a saucepan add some water and place in the unopened bag of creamed coconut and turn on the heat. As the water boils it will melt the creamed coconut in the bag; keep an eye on it to make sure the bag doesn't burst (once the water is bubbling you can turn the heat down to low). After 5 - 10 minutes the coconut should be melted. Using some tongs take the bag out of the pan and turn of the heat.
  2. Place a bowl over some scales. Cut open the edge of the creamed coconut bag and slowly pour into the bowl and weigh out 80 grams of creamed coconut. (Place the bag aside in a cup or mug so that as it cools it doesn't dribble everywhere on to the surfaces).
  3. In the bowl with the creamed coconut add in the desiccated coconut, sweetener, vanilla, coconut milk, stevia and stir with a wooden spoon until fully combined.
  4. If you want to make the bites into balls or make small bars you will need to place a baking tray on the side next to the bowl and line with some baking paper or some foil (with the dull side facing up). If you are using silicon muffin cups you will just need a tray to place them on. If you are making one large block that you want to cut into bars then you will need a tray (a bread tin would work) or a baking dish. Line it with grease proof paper or foil.
  5. Either with clean hands or wearing rubber gloves, scoop out approximately 1 tbsp of mixture and roll into a ball then place onto the baking sheet. For bar shapes (like the originals) use 2 tbsp of mixture and roll into log shapes. If using silicon muffin cups, press 1 tbsp of mixture into the bottom of a mold and place on to a tray. If you are making on big block that you want to cut into bars you just need to press all of the mixture into the (lined) dish you are using. You can have the bars as thick or thin as you like, just remember if you are using a small tin/ dish the bars will be thicker and might take a longer time to chill.
  6. When all of the mixture has been used place the baking tray/ dish into the freezer for 15 minutes.
Coating with Chocolate
  1. You will need to make a bain marie to melt the chocolate. To do this you need a bowl that will fit over a saucepan. Fill the saucepan halfway with water and then place the bowl on top. The bowl shouldn't touch the water. Turn the heat on and as the water boils, the steam will heat the bowl (be careful not to touch as it will be hot). Break the chocolate up and add into the bowl and allow 5 minutes or so for the chocolate to fully melt. Once the chocolate has melted you can turn off the heat.
  2. Take the coconut balls (or bars etc) out of the freezer and place on a clear / hard surface. Carefully pick up the tray/ dish and holding firmly each side, (not too hard) bash the tray/ dish down onto the surface. This will help to free the coconut from the tray as it can sometimes stick! If you used the baking dish method you will need to place your block of coconut on to a chopping board and cut it up into bar shapes before moving on to the next step.
  3. Take the bowl of melted chocolate and place it on a heat proof mat or a towel. Next to it place the tray/ dish of coconut bites. Using two tooth picks or some tongs, carefully dip the coconut bites into the chocolate and move it about to make sure it gets evenly coated. Allow the excess chocolate to drip off before transferring to the baking sheet. Continue doing this until all the coconut bites are coated.
  4. Place the coated bites back into the freezer to harden for 15 minutes. Once they have hardened you can transfer them to a container and keep in the fridge for 3-4 days. If they have stuck to the baking sheet/ tray etc then repeat step 2 (bashing gently to release the bites) They will keep at room temperature if the weather is not too warm. In summer it would be best to keep in the fridge.
  5. Eat on their own or with a lovely cuppa tea or coffee! Enjoy!
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