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Homemade Bounty Bar Truffles // Coconut ice

Because the recpipe uses raw egg whites, make sure that you prepare your truffles // coconut ice with the freshest possible eggs. That way they will keep in the fridge for a couple of weeks. That's if they last that long...
Servings: 16


  • For the Homemade Bounty Bar Truffles:
  • 75 g coconut oil
  • 125 g desiccated coconut
  • 100 g pure icing sugar sifted
  • 1 egg white
  • 1/2 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • 60 g milk chocolate for coating
  • 30 g dark chocolate for drizzling


To make the Homemade Bounty Bar Truffles:

  • Melt copha in a small saucepan then set aside to cool.
  • Beat egg white until it's lightly aerated but still liquid.
  • Combine sugar, coconut, cooled copha, egg white, cream of tartar and vanilla extract in a bowl and mix with a spoon.

For coconut ice:

  • Add a drop of beetroot juice (or red food colouring if you must) to 1/3 of the mixture and mix well.
  • Form into a rectangle on a piece of baking paper with the pink layer on top, place in the fridge to set. Cut logs into squares.

For Homemade Bounty Bar Truffles:

  • Form small balls or logs out of the mixture.
  • Place in the fridge for 20 minutes to chill.
  • Melt both chocolates separately and dip each ball in milk chocolate to cover the bottom.
  • Drizzle dark chocolate over the top of you like.
  • Allow to set in the fridge.
  • Remove from fridge a few minutes before serving.

To Store:

  • Keep in the fridge for upto 2 weeks - the sugar and fat will act as natural preservatives for the egg whites.
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