These tasty Bounty bars are a lot healthier than the store-bought bounty; by the fact that its homemade, there is no unnecessary additives such as salt, glucose syrup, glycerol, emulsifiers, nor whey powder in it, as there are in store-bought bounty, and a lot less sugar. By using dark chocolate, it gets a very rich flavor and combined with pure ingredients; you won’t be able to eat more than a couple of bites. So you won’t eat as much, and it’s a much better alternative than store-bought. I made these yesterday, and I have to be honest with you. It was the best bounty bar I have ever tasted!
Ingredients
50 g /1.7 oz coconut oil
3 oz demerara sugar (raw sugar)
3.4 oz whipping cream
3.4 oz light coconut milk
200 g / 7 oz dried shredded unsweetened coconut
200-400 g / 7-14 oz dark chocolate (depends on the size of the bar)
Instructions
Heat the coconut oil on low heat. Add sugar and whipping cream. Let the sugar melt. Then add coconut milk and the dried coconut. Mix well. Put it in the fridge or freezer to cool off until it got a firm texture. 
This is when it gets messy. Use a tablespoon and take big portions in your palms and squish it tightly. Try to shape it into long bars. When you`re done, put it into the freezer over night.
Next day: use a sharp chopping knife and cut the big bars into smaller pieces. Put back into the freezer. Melt chocolate and get everything ready.
Take the coconut pieces out of the freezer and dip one by one into the melted chocolate. Since the coconut is frozen, the chocolate will cool off quickly. When you`re done, put them into the fridge for a couple of hours. Enjoy!
Note: depending on how big the sizes are, how much chocolate you need vary. I wanted small portion sizes so I used more chocolate. If you want bigger bars, then you won`t need as much to cover the bites.
Question: I`m used to the metric scale, so I use dl and grams mostly, but I try the best I can to convert the ingredients into other units of measurement. However, I`m not sure when to use oz and when to use cups, because sometimes it seems a bit unprecise to use cups when the ingredient measures requires more precision. When should I use the different measurement units?
Blonde on Budget 
Hi there! Thanks for stopping by my blog and commenting. I like your style and these natural bounty bars are particularly attractive! I can think of some people I know who would appreciate them as gifts anytime. I will pin them on Pinterest so that I don’t forget your recipe. Thanks for sharing it!
As for the measurements question, it appears to me that measurements in cups are all over the internet because a lot of Americans share recipes online. I’m generally used to metric combined with tsp/tbsp for the smaller measurements which seems to be the way I’m the UK nowadays. I actually had to buy some measuring spoons when I started following online recipes so that I could get all the cup measurements right 😛
How sweet of you! Lovely to get some longer comments sometimes:-) Glad you liked the bounty bars! and enough to pin it on pinterest, now that I like!:D I`ll be posting a recipe with super easy caramels sprinkled with sea salt tomorrow, make sure to check it out;-)
aha! Thank you so much for answering my question. I always find it difficult to decide which I should use when converting Norwegian recipes. It`s difficult enough to learn the english terminology when it comes to cooking and baking!
Hi,
In the US here. We use pints, quarts, cups and table/teaspoons for measuring almost everything in our recipes. Ingredients like flour and sugar get scooped into a pre-sized cup and leveled. Liquids get poured into a see-through liquid measuring cup. Occasionally a recipe will call for something in ounces (like a can of something may specify oz of say something like applesauce) or pounds (butter sometimes called for in portions of a pound, but not always, sometimes it is called for in cups — here in the US, a single stick of butter is equal to 1/4 pound or 1/2 cup). I do agree, some of our measures are imprecise. Bakeries will often use weights for precision in their recipes. But our scoop and dump method is simple, and most recipes are not badly affected by such imprecise methods.
Sarah from Everyday Life on a Shoestring and I did a joint post on metric vs. American standard measures a few months ago. Here’s my end from the US perspective. And there’s a link to her take, in that post
http://creativesavv.blogspot.com/2012/08/this-metric-system-is-confounding-me.html
Good luck!
thank you for the clarifying comment!!:) really appreciate it! I`ve gotten used to cups, which I think can be quite easy to use most of the time, but when the amount of ingredients gets really small, I find it difficult to use. what would you recommend me to use for the different ingredients above??
I`ll go check out the link now:)
Hi Blonde,
The coconut oil is a tough one because it is such a small amount, and it doesn’t convert exactly very easily. But I’d say it would be tablespoons/teaspoons. 1.7 oz. is equal to about 3.4 tablespoons, which would be 3 tablespoons, plus 1 1/4 teaspoons roughly. If it were 4 tablespoons or greater it would probably be measured in fractions of a cup (4 tablespoons equals 1/4 cup).
The sugar and the coconut would be in fractions of a cup, as they are dry ingredients. And the cream and coconut milk would most likely be measured in a liquid measuring cup, so fractions of a cup. Our liquid measuring cups also have ounce markings, so if you needed to be very precise, oz. would also work.
The chocolate bar is a packaged item, and would be indicated in a recipe by the package weight, ounces.
Hope that helps. It so confusing at times. When I’m converting a recipe for my blog I use a website that converts for me, and is specific about which items are mL, and which are grams. But I admit, some of my first attempts at conversion were pretty confused.
thanks! I`m going to try to convert the measures a bit better tomorrow!:) thanks for the help! really appreciate it!