Jelly Tip Bounty Bites
Part Bounty bar, part Jelly Tip, part Lamington - and 100% your new favorite treat.
You guys went wild for the OG Bounty Bites, so it only felt right to level things up. Meet the Jelly Tip Bounty Bites; a coconutty, chocolate covered treat with a raspberry jelly centre that’ll have you swooning!
And the best part? If you’ve already nailed the original Bounty Bites, this one will be a piece of cake. The only twist is swapping out the coconut ganache for a raspberry jelly. Sounds fancy, but trust me - it’s super simple and SO delicious.
Here’s what you’ll need for the Coconut Layer:
250g desiccated coconut
1 cup coconut milk
⅓ cup coconut oil, melted
¼ cup + 1 tbsp maple syrup (or raw honey)
3 tsp vanilla bean paste
Ingredients for the chocolate coating:
250g 62% dark chocolate
5 tbsp coconut oil, melted
And lastly, the raspberry jelly:
250g raspberries, fresh or frozen
3-4 tbsp maple syrup
1 tbsp gelatin powder (I use NutriOrganics)
COMBINE the coconut, coconut milk, melted coconut oil, maple syrup, and vanilla bean paste in a bowl. Mix well until fully combined.
LINE a 20 x 24cm tin with baking paper. Press half the coconut mixture into the tin, smoothing it out evenly. Freeze for 15 minutes.
HEAT the raspberries and maple syrup over medium heat In a saucepan until the raspberries break down into a sauce. Remove from heat and sprinkle the gelatin powder over the warm raspberry mixture and whisk to dissolve completely. Allow to cool slightly, then pour the raspberry jelly over the frozen coconut layer. Smooth out evenly and freeze until set (about 20-30 minutes).
SPREAD the remaining coconut mixture evenly over the raspberry jelly. Flatten with the back of a spoon or spatula. Freeze until firm, for at least 1.5 hours.
MELT the chocolate and coconut oil together in 30-second intervals in the microwave, stirring in between, until smooth and glossy.
CUT into 4cm x 4cm squares. Using two forks, dip each square into the melted chocolate, ensuring all sides are evenly coated. Tap off excess chocolate by gently holding the square on one fork and tapping the fork against the bowl and place them on a tray lined with baking paper.
FREEZE for 15 minutes to set.
And just like that, you’ve got a delicious sweet treat ready whenever you are. These bites can be stored in the freezer for up to 1 month or will keep in the fridge for up to 4 days.
If you try these, I’d love to know what you think of them! How do they stack up against the original recipe? Let me know in the comments below.
X
