I used to love a Bounty! I’m nuts for coconuts 😉 It turns out that Bounty is mostly made of SUGAR! Since I quitted sugar I decided to make Bounty at home with all natural ingredients so my son can enjoy it too. They can be served for a breakfast as it’s a source of good fat (shredded coconut & coconut milk) and copper, phosphorus, manganese, and magnesium (millet).
When? 9m +
- • 1/2 cup raw millet (soak overnight)
- • 1,5 cup water or best coconut milk
- • 1,5 cup shredded coconut
- • 4-5 tbsp coconut oil
- • 5 tbsp maple syrup /6 tbsp date syrup
- • 1 tbsp honey (or maple syrup/coconut sugar)
- • 2 tbsp carob powder
- 1. Cook millet together with shredded coconut in water/coconut milk. Cover the pot with a lid. Let it boil and then simmer for approx.15 minutes. Millet should be slightly overcooked.
- 2. Add coconut oil or butter and 5 spoons of maple syrup and stir throughly. Taste and see if it's sweet enough.
- 3. Preheat the oven to 180C
- 4. Line the baking tray with parchment paper and form a rectangle with a spoon. Bake for 15 minutes (until hard) and leave in the oven for 5-10 minutes.
- 5. GLAZING: melt 4 heaped spoons of coconut oil and add carob powder. Stir until smooth. When the chocolate liquid cools down a little add honey and stir. (There's no need waiting for it to cool down if you're using maple syrup or coconut sugar).
- 6. Cut the coconut millet cake in little rectangles and cover them with the glazing. I only glazed the top as I didn't want my child to be covered with chocolate 😉
- Bounty bars are firm and solid and absolutely irresistible! Store them in the fridge. They taste best straight from the fridge. Bon apettit!