aka Coconut Chocolate Hearts
Valentine’s day is around the corner, which means lots of boxes of chocolates full of dangerous, mysterious things. Allergy peeps you know what I’m saying! Picking a truffle out of an assorted box is like playing Russian roulette – a nut could be lurking behind that shiny chocolate coating and next thing you know, date night is taking place in the ER.
Ok, I am done being morbid, but you get what I’m saying. V-day is not super easy for those with food allergies, going to a restaurant isn’t always a stress-free situation, and more often than not I can’t have any of the chocolatey goodness since traces of nuts are ever present.
So this year’s theme is homemade, which is way more fun and has way more love behind it. Anyone can buy sweets but can they make them?!
Copycat Bounty Bar!!
This recipe is a copycat Bounty bar, and it is awesome! It’s easy, pretty fool proof, and has been a hit whenever I make them. And who can resist a bounty bar, I know I can’t. Coconut and chocolate, yeah they deserve to be celebrated on Valentine’s day just like the rest of the perfect pairs. Cue Carla Bruni’s song Le Toi Du Moi ☺️
After trying a ton of different versions of this recipe, some using powder sugar, some not, I have found the balance of ingredients I like best. This also means I just buy two bags of dried coconut; one can of condensed milk and use the left over powder sugar in the cupboard. But for those who like to measure, I’ve included my preferred ingredient ratios.
Making the hearts is the hardest part of the recipe. I like to make two large tear drops and join them together. And since this recipe makes 24 hearts your second dozen will look beautiful with practice. If you give up on the hearts, they also look super cute as small truffles, or you can go down the traditional route and make bars. It’s up to you!