A dietitian shares her homemade Bounty recipe, perfect for a snack for young and old alike!

When feeling a bit peckish during the day, many French people turn to chocolate bars. The problem ? Although it is difficult to resist their taste, their composition leaves something to be desired. A few weeks ago, doctor Jimmy Mohamed analyzed, in an Instagram video, these much-loved snacks. The verdict is thus final: “Even the least sweet one still contains a lot of sugar”. And the icing on the cake, the worst of all is none other than the Bounty which alone contains “34 grams of sugar”, specifies the specialist.

But coconut lovers rest assured, we have the solution to your problem: make your own homemade Bounty. And we assure you: there is nothing very complicated. Here’s how to do it.

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A post shared by Hanna Bensemhoun (@hannabens.diet)

It was on Instagram that dietician Hanna Bensemhoun (@hannabens.diet) shared her secret to making her homemade Bounty, just as good but more balanced. The recipe contains sugar, but coconut sugar which would be more beneficial for health since its glycemic index is lower. To test the recipe now, it’s time to get into the kitchen without delay.

To make between 10 to 12 bounty at home, you will need:

• 120 ml coconut milk
• 100 g grated coconut
• 30 g coconut sugar
• 100g dark chocolate

1. Start by pouring the coconut milk into a bowl and incorporating the grated coconut and coconut sugar. Mix everything to form a ball.
2. Make small sausages with it and place them on a tray covered with parchment paper. Place everything in the refrigerator for 30 minutes so that the dough hardens.
3. Melt the dark chocolate in a bain-marie or in the microwave and dip the cold coconut puddings in it. Then put them on a baking sheet covered with parchment paper and wait for the chocolate to set.
4. Place the bounty in the refrigerator 1 hour before eating them and they’re ready!

You can keep them in the fridge in an airtight container for up to 5 days. Otherwise, place them in a freezer bag to keep them in the freezer for about 2 months.