Bounty is one of the chocolate bars that is very divisive, much like Marmite. You’re either team bounty or you’re team mutiny. Well I’m team bounty, and I’m guessing if you’ve read this far then you might just be too. So I’m in good company.
I used to supply a restaurant in London with hundreds of coconut hearts like these every week, a slightly different recipe (they had a chewy chocolatey base layer and only chocolate on the top instead of all around) but these are very similar (just slightly easier to make)!
Making these really takes me back to those times, I’d pop Azaria in the pram (she was about 1 when I started) and load the handles up with bags, and we’d hop on the tube with Mr H, say goodbye to him at Bond St and I’d walk down Oxford street, pushing my heavily laden pram.
As the orders got larger I started having to drive into town, still with my little companion, after we’d dropped off all my wares. Life works in mysterious ways as towards the end the chef there treated my very unkindly, but shortly afterwards Covid hit and they had to close down. Guess that’s called just desserts!
Anyway, these hearts are wonderfully easy to make. All you need to do is mix a few ingredients together for the centre, then once it’s set in the freezer dunk it in chocolate and voila!
Makes around 4 hearts
- 2 tbsp coconut oil
- 1 cup dessicated coconut
- 3 tbsp pure maple syrup
- 140g chocolate
Melt the coconut oil in a bowl over a saucepan with two inches of water in on a low heat, then stir in the coconut and maple syrup. Once this is well mixed, press this into heart shaped (or any shaped) moulds, and place these in the freezer for two hours to set.
Melt the chocolate in the same way as the coconut oil, then remove the set coconut mixture from the moulds and dunk them in the chocolate one by one. Sprinkle any extra coconut on top and enjoy! Store in the fridge for upto one week or freeze for upto two months.
Love, Mrs H xx