Directions

Melt the coconut oil and the coconut fat and whisk them well.

Add the maple syrup and the shredded coconut and mix everything again.

Pour the mixture over a sheet of baking paper and spread it evenly. Try to make a rectangular shape on the sheet and even the sides with a knife.

Wrap the formed rectangle and put it in the freezer for 20-30 minutes or until it hardens.

For the chocolate cover
Melt the coconut oil and mix it with the cocoa powder. If you want, you can add some sweetener, but I preferred to leave it like this. (Read more details on how to make your chocolate part here.)

Give the glaze a few minutes to cool down. Take your bounty mixture out of the freeze and cut it. You should be able to cut 12 mini bounty bars.

Dip each piece in the chocolate and put it on a plate covered with baking paper. You may need to dip them twice or three times until you have the glaze as thick as you want. If you want it even thicker, you may need to make more chocolate. For me, 2 dips were enough.

Put the bars in the fridge for a few hours. I like doing them in the evening and letting them chill overnight.