Chocolate coconut Bounty Bars

 Chocolate coconut Bounty Bars

  

  Ingredients 

  • 325g  pk Coconut without sugar finely chopped

  •.  1 tin of condensed milk

  •.  2 tablespoons of coconut oil

  • 1/2 teaspoon vanilla extract

  •.  Some sweet cherries for stuffing

  For the chocolate coating

  • 3 1/2 teaspoons of maple syrup or honey,

  • 380g of chocolate chips

  • 60 grams of Copha 

  Some cut coconut for decoration

  Instructions

  In a large bowl, place the grated walnut, vanilla milk, and coconut oil (leaving the cherries until now) by hand, stirring until combined.  Cover the bowl with a plastic wrap and place in the freezer for a few minutes, so that the mixture is easier to wrap in the desired shape.  Place the plate with wax or parchment on a baking tray.  Remove the mixture from the freezer and form the mixture into pieces with your hands, I like to add the cherries in the middle and then fry them again until firm.  (If the mixture is too sticky to make the pieces, put it back in a bowl and freeze for a few minutes, until it is firm enough to form).  Chocolate chips are carefully melted.  I like mixing with butter from vegetables as it helps the chocolate sit and also because it makes a much smoother chocolate sauce that covers the bars more easily and allows you to use less chocolate overall.  Put the pieces in the chocolate sauce using two forks and a tray of parchment paper and sprinkle some chopped coconut on top before setting.  The leftovers are best preserved, but they can certainly stay away for a few hours on a not too hot day.