Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Bounty light con datteri e olio di cocco

Light Bounty Bars with Dates and Coconut Oil

Name: Light Bounty Bars with Dates and Coconut Oil
Total time: 4800 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 2/3 cups unsweetened shredded coconut (about 150 grams); 1/2 cup pitted dates (about 80–90 grams)

Nunzia Marzocco @Nunziamarzocco68

These treats satisfy your sweet tooth while keeping the calories in check. I used dates I had left over from the holidays to sweeten them.

Nunzia Marzocco @Nunziamarzocco68

These treats satisfy your sweet tooth while keeping the calories in check. I used dates I had left over from the holidays to sweeten them.

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Ingredients

20 minutes + 1 hour chilling in the fridge

10 servings

1 2/3 cupsunsweetened shredded coconut (about 150 grams)
1/2 cuppitted dates (about 80–90 grams)
3 teaspoons solid coconut oil
3 1/2 ounces dark chocolate (about 100 grams)

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Steps

20 minutes + 1 hour chilling in the fridge

1

Gather all the ingredients.
2

Pit the dates and soak them in boiling water for 20 minutes to soften.
3

Blend the dates, then mix them with the shredded coconut and coconut oil.
4

Knead the mixture until it forms a firm dough.
5

Break off pieces and shape them into bars like Bounty bars.
6

Melt the dark chocolate with 1 teaspoon of coconut oil in a double boiler until smooth.
7

Dip the bars into the melted chocolate and place them on a plate lined with parchment paper.
8

Sprinkle with extra shredded coconut and chill in the refrigerator for at least 1 hour to set.