Bounty Squares

When I was a child this used to be my favourite cake. I still get excited at the thought of biting into an indulgent combination of chocolate and coconut, so satisfying and completely addictive. I think these luscious squares are even better cold, when the chocolate penetrates the sponge, settles and becomes firm but slightly sticky. Inside, they should remain moist but dense, with a good bite. It’s a sweet heaven.

I only hope I can do my Mum justice and make them taste as good gluten, sugar and lactose free.

(Makes a tray roughly A4 size, about 15 squares)

For the sponge:
2 eggs
100g gluten free self-raising flour (if you don’t have this then use 100g of rice flour, with 1 TBSP of baking soda and a pinch of xanthan gum if you have it)
50g fine polenta flour
50g butter or coconut oil
100g desiccated coconut
4 TBSP maple syrup (or date syrup)
30ml coconut or nut milk

For the chocolate coating:
50g cocoa
50g chocolate solids
15ml of coconut milk
4 TBSP of maple (or date) syrup
100g of desecrated coconut

Beat the eggs with maple syrup. Combine flour, butter, coconut and nut milk, then add the eggs. Pour the mixture into a square deepish baking tray, lined with parchment paper and bake for 30 minutes on 170 degrees.

Whilst the sponge is in the oven, make the coating. Put all the ingredients together in a heatproof dish over a pan of simmering water, until melted.

Once the sponge out of the oven, let it cool for 20 minutes then cut into squares. Dip each square into the melted chocolate, and then roll in the desiccated coconut.
And that’s all folks!

daisy june  – (31 March 2014 at 03:18)  

These look delicious! Can you use cocoa powder only, or does it have to be cocoa solids too?

tea novo  – (31 March 2014 at 03:19)  

Thanks! Yes, you could! i often use both as i like the texture of solids - a bit firmer

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