Step 1

Add the warmed coconut milk and desiccated coconut to a large mixing bowl and stir to combine. Leave to soak for 10 minutes then transfer to the bowl of the food processor, along with the remaining ingredients, except for the dark chocolate.

Step 2

Select PUREE or simply process on LOW until combined. Scrape down the sides with a silicone spatula and repeat the blending process again. Carefully remove the blade and set to one side.

Step 3

Line the base of a 20cm brownie tin with parchment then transfer the coconut mixture and press down with the palm of your hand, or the back of a spoon, until in an even layer. Freeze for 20 to 30 minutes until very firm.

Step 4

Carefully remove the bounty mixture and slice into 16 equal squares using a hot, damp knife, wiping between cuts. Return to the freezer.

Step 5

Place 125g of the dark chocolate into a heatproof bowl and place on top of a pan of simmering water. Stir every now and then until the chocolate has fully melted. Carefully remove the bowl from the pan, drying the bottom, then stir in the remaining 75g of chocolate until melted.

Step 6

Line a baking sheet with parchment and remove the bounty squares from the freezer. Using a fork carefully dip each square into the melted chocolate, tapping off any excess chocolate back into the bowl. Place the square onto the lined baking tray and repeat for the remaining squares.

Step 7

Place the tray into the fridge or freezer until the chocolate has set. Keep stored in an airtight container within the refrigerator for up to 1 week. Alternatively store in the freezer for up to 3 months. Thaw fully in the refrigerator before consuming. Best enjoyed when left at room temperature for 5 to 10 minutes.

Notes:

The coconut milk just needs to be warmed enough to ensure that the coconut oil will stay melted during the blending process. A little hotter than hand hot should do.