To celebrate the Bank Holiday and Cinco de Mayo, I came up with these seriously tasty little treats.
Lately, I’ve been really liking the idea of homemade bars easily put together with a few simple ingredients. I saw this recipe for homemade Bounty bars and decided to put my own spin on it.
The result was zesty lime and creamy coconut encased in spicy chilli chocolate…so indulgent and so many gorgeous flavours in every bite!
If you’re feeling a bit more virtuous, you could easily leave off the chocolate and enjoy these in a simpler form (I tried a few that way and they’re deliciously light and refreshing!).
- 250g Chilli Chocolate
- 200g Dessicated Coconut
- 1 tin (397g) of Sweetened Condensed Milk
- Juice of 1 lime
- Pour the coconut, condensed milk and lime juice in to a large bowl and stir well until it becomes one big sticky mixture.
- Lightly grease a baking tray and line it with parchment paper.
- With wet hands, scoop up a handful of the sticky mixture and, after placing it on the lined tray, shape it in to a bar.
- Repeat until all the mixture is used up, rinsing your hands after every 3 bars to make it easier to handle.
- Pop the tray in to your freezer for 30-45 minutes.
- When the bars have firmed up sufficiently, break up the chocolate and heat it in a bowl over gently simmering water, making sure the bowl and water don’t touch.
- Take the bowl of melted chocolate off the heat and place on a flat surface. Line a wooden or plastic board with a fresh sheet of parchment paper.
- Use two forks to cradle each coconut bar and quickly dip in to the melted chocolate. Place each piece on the clean parchment paper to set.