Bounty-Style Coconut Bites (No Bake)

Ingredients

• 2 cups desiccated coconut

• 2–3 tablespoons coconut oil, melted

• 2 tablespoons maple syrup (to taste)

• 100–150g dark or milk chocolate, melted

Method

1. Whizz it up
   Add the coconut, coconut oil, and maple syrup to a food processor.
   Blitz until the mixture sticks together when pressed — soft but not wet.

2. Mould
   Press spoonfuls firmly into silicone mini cupcake moulds (or roll into balls if you’re freestyle).

3. Chill
   Place in the freezer for 15–20 minutes or the fridge for 45 minutes until firm.

4. Chocolate dip
   Melt chocolate gently.
   Dip or spoon chocolate over each coconut bite until coated.

5. Set & store
   Chill again until the chocolate sets.
   Store in the fridge or freezer (if they last that long).