Sunday, September 2, 2012

Allergy free Bounty (dark chocolate coated coconut) recipe

Hmmm. Too many projects have messed up my fingers. Ah, stuff it. Chocolate!

Coconut filling
Chocolate dip
  • 200-300g 70% dark Lindt chocolate
  • 2-3 tbsps Nuttlex

Coconut filling
  • In a large bowl, mix the milk and coconut together.
  • Add enough icing sugar to form stiff dough.
  • If the dough doesn't quite reach manageable form then refrigerate to let it begin to set.
  • Form small balls and place them on a plate.
  • Refrigerate the coconut pieces to set completely.
  • If you want to set them quickly, place them in the freezer for ten minutes.
  • If the coconut mixture wont form a ball, refrigerate or freeze spoonfuls on a plate until they set and can be handled. Then roll each portion into a ball and refrigerate again.
Chocolate dip
  • Line a baking tray with aluminium foil.
  • Combine the chocolate (including any leftover from sticking the wafers together) and Nuttlex in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute. Alternatively, melt both in a heatproof bowl over a saucepan of warm-hotish water (don’t boil the water).
  • Using either two forks or two spoons, dip the coconut pieces so they are completely covered and place them on the baking tray.
  • Refrigerate until the chocolate is set.

  • I had slightly more than 200g allergy free condensed coconut goat’s milk to work with so the ingredient amounts that follow are an estimate for a smaller batch. Adjust the filling ingredients if necessary so that you can work with it easily.
  • The amount of chocolate dip required will vary due to numbers of balls to be dipped and their sizes. If necessary, work in batches or 1 tbsp Nuttlex per 100g chocolate.

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