Sunday, August 10, 2014

Paleo Bounty Bars

The owner of my local tea shop gave me a chocolate-covered candy bar made in England, similar to a Mounds bar.  Sadly, it was made with evaporated milk, so when I saw this recipe* for Paleo Mounds Bars, I was excited to give it a try.

In addition to the ingredients, you will need a candy thermometer:

  • 1 cup shredded coconut
  • 1/2 cup coconut oil
  • 2 tablespoons agave nectar
  • 1 1/2 cups dark chocolate chips

1.  Line a bread pan with parchment paper; use clips to hold the paper in place.

2.  Mix the shredded coconut, oil, and agave nectar in a bowl, kneading by hand to mix well.

3.  Spread the mixture on the bottom of the pan, patting it out to the edges.  Put the pan in the fridge for 1 hour.

4.  When chilled, carefully remove the parchment paper and cut the coconut into any size pieces you like.   

5.  Put the plate of cut fillings in the freezer for 15 minutes.

6.  While the filling is in the freezer, melt and temper the chocolate as follows:

Put 2 inches of water in a pot and add a wider metal bowl on top to make a double boiler.  When the water boils, add 1 cup of the chocolate chips in the metal pan and melt the chocolate, heating it to a temperature of 105 degrees.

Add the rest of the chocolate chips, and take the bowl off of the boiling water.  Stir until all the chocolate is melted together and the temperature has cooled down to about 82 degrees.

When the filling in the freezer is ready, put a piece into the 82 degree chocolate.  Roll it around with a fork to cover all sides, and lift it with the fork back onto the parchment paper.  When all the pieces are covered, put them back in the freezer for another 10 minutes.

The chocolates are now ready to serve.  I cut my bars in half before I dipped them, and ended up with 20 bite-sized pieces.

*Recipe adapted from

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