Happy Father’s Day to all the wonderful father’s out there (even if you don’t celebrate Father’s Day today). Father’s Day in our house is rather a low key affair. My husband usually gets given socks and jocks (which admittedly he always needs); he gets to pick the meal menu (we’re starting with a traditional fry up, and ending with veal parmigiana and cheesecake – yep real dude food) and he also likes to get a box of chocolates too.
My hubby’s favourite chocolate bar is the Bounty, which is a desiccated coconut filling coated in dark chocolate. I’m sure it’s filled with all forms of preservatives and other nastiness, so a home made version would be much better for you. Luckily I spied this homemade version on Pinterest and knew it would be a perfect Father’s Day treat (in my case) or a perfect gift for anyone in your lives who loves coconut and dark chocolate.
- 2 cups desiccated coconut
- 4 tblsp icing sugar or confectioners sugar
- 6 tblsp coconut oil
- 1 tspn vanilla extract
- 180g/200g dark chocolate
In a bowl, combine the desiccated coconut and icing sugar. Then mix through the coconut oil and vanilla extract. My jar of coconut oil was completely hard, so I warmed it up in a saucepan with a little bit of water. It only took a few minutes to soften it enough to spoon out of the jar.
Coconut oil is definitely popular at the moment as a super healthy oil replacement. Though I should point out, before you indulge in consuming large amounts, that coconut oil is pure fat and mainly the saturated variety….so yes, better than most other oils, but like all oils, to be used sparingly!
Make sure the mixture is thoroughly combined. You could do this in a food processor if needed.
Now the fun messy part begins. Your coconut mix should resemble rough breadcrumbs but should clump together if squashed in your hand. If it doesn’t clump well, stick the bowl in the fridge to harden up the coconut oil again for a few minutes. You can’t roll this mixture easily in your hands, but I found that a one handed squish to form a rough ball did the job. Place on a lined baking tray and chill in the fridge for 30 minutes.
Meanwhile melt the chocolate – you can do this in the microwave, or in a double boiler (if you have one), or as I did, in a bowl over a saucepan with a small amount of water. Make sure the water does not touch the bowl otherwise you will burn your chocolate.
Once melted, gently coat the chilled coconut balls in melted chocolate. I found a fork was the easiest way to coat and get rid of excess chocolate. I also sprinkled a little bit of desiccated coconut on top before returning the tray to the fridge for another 30 minutes.
My batch made approximately 25 bites. It’s best to store them in a cool place, or the fridge.