Imported from Instagram
Quick Easy Bounty Bites
No-bake coconut and mascarpone bites coated in chocolate for a simple homemade candy inspired by Bounty bars. The centers are frozen before dipping, then chilled until the chocolate shell sets.
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Ingredients
- 250 g Shredded coconut
- 250 g Mascarpone cheese
- 200 g Chocolate (Amount estimated from the stated dipping ratio; use 18 g coconut butter for every 200 g chocolate.)
- 18 g Coconut butter (Use 18 g for every 200 g chocolate.)
Steps
- 1
Place the shredded coconut and mascarpone in a mixing bowl. Stir until evenly combined and the mixture holds together when pressed.
- 2
Portion the mixture and roll it firmly between your palms into small balls. Arrange the balls in a single layer on a parchment-lined tray or plate.
- 3
Place the coconut-mascarpone balls in the freezer for 2 hours, until very firm.
- 4
Melt the chocolate and coconut butter together gently, stirring until smooth and fully combined. Use 18 g coconut butter for each 200 g chocolate.
- 5
Remove the chilled balls from the freezer. Dip each one into the melted chocolate, turning it to coat completely, then lift it out and allow excess chocolate to drip off.
- 6
Transfer the chocolate-coated bites to a parchment-lined tray or plate. Refrigerate for 1 hour, until the coating is firm and the bites are ready to serve.
Notes
The source does not specify the chocolate quantity; 200 g is used here because the coconut-butter ratio is given per 200 g chocolate. Keep the finished bites refrigerated, and serve cold or slightly chilled.
Nutrition per serving
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