Bouchees a la coconut | A recipe

Bouchees a la coconut or the homemade version of the Bounty chocolate bars - one of my favourite chocolate bars. This is a recipe I have been dying to try, ever since I heard about the blog La Super Superette and had time to go through it. The concept is simple, replicating biscuits or chocolate bars or other (French) supermarket (delicious) convenience food - without all the E numbers. 

I have only tried this recipe - and it is probably one of the easiest on thee blog. But these are like the real things. Makes me want to try more recipe - I like the idea of knowing all the ingredients that get into my food. The great thing about this recipe is how little you have to do. It is a long process because you have to leave the coconut balls in the fridge for 5 hours, but other than that a fairly quick recipe. 

I made smaller versions of the bounty - but you can make them into whatever shape you want then to be. 

Ingredients (for 8 bars)

– 100 g of dessicated coconut
– 3 tbsp of crème fraîche
– 40 g of cane sugar
– 160 g of your favourite milk chocolate

How to make them

Mix together the coconut, the crème fraîche and the sugar together. Make sure you stir until all the crème fraîche is totally absorbed. 

Grab handfuls of the coconut mixture and shape into bars - you can make them as big or as small as you like. Arrange on a lined baking tray or piece of greaseproof paper and allow to set in the fridge (for at least 5 hours). The coconut will not go too firm but it will hold it's shape.

Melt the chocolate, either on the hob or in the microwave, and allow to cool. Spoon the chocolate over the coconut bars and leave on a wire rack to harden. Place a plate under the wire rack to catch excess chocolate. Once a little set, put onto some greaseproof paper and place in the fridge to set. 

And there you have your finished Bounty bars - they couldn't be easier! Try the recipe if you like the Bounty bars, and let me know what you think! 

Chocolate and Coconut Marble Cake | Recipe {Baking}

Our new routine seems to be working as I have managed to bake a cake for my boys over the weekend! Whoohoo! And it happens to be ok for my diet - win-win. They both like it, Baby MiH has a special preference for the dark chocolate part, kept coming for more off Mr MiH's plate - #greedylittlebaby.

The recipe is from a French cooking book I had forgotten I had - maybe a case of too many books? It is quick and  easy, just the way I like my recipe to be at the moment!

You will need (for 15 thin-ish slices, 3 pro points per slice)

For the batter: 
130g of low fat butter, softened
160g of plain flour
2 large eggs
2 teaspoons baking powder
150g of icing sugar

For the flavouring (and you can adapt this part to whichever flavour you would like your cake to be):
20g of cocoa powder
20g of dark chocolate (I used Meunier usually)
5cl of coconut milk
50g of shredded coconut

1. Mix the butter and sugar together, and add the eggs one by one. Then add the flour and baking powder until your get a smooth batter. 
2. Melt the dark chocolate. 
3. Split the batter into two bowls. In the first one add the melted dark chocolate and the cocoa powder. In the second one add the coconut milk and the shredded coconut. Mix well and leave to rest for half an hour in the fridge. 
4. Preheat your oven at 180 C. Pour the coconut batter into the baking dish; then spoon the chocolate batter around. Run a knife through the batter, cutting the batters together to create a marbled effect.
5. Bake for 45 minutes or until a knife inserted into the middle of the cake comes out clean. 
6. Let the cake to cool. And enjoy! 

And here we are! Easy right! Looks nice as well - like you made an effort (have to impress the boys right!). As always, let me know if you bake one and what you think!