Lime Curd Bounty Bites


A little experiment from another Greek treat my sister and I recently collapsed over in owe and love on our recent holiday.  ‘Calm down’ you may say, its basically a bounty stuck on a biscuit? Agreed. But a good one and after a 5th evening of baklava, this was most welcome.

On returning home I’ve adapted my own version. I usually use recipes, books and blogs just for inspiration more than a guide and I’m not one to steal recipes like for like without my own twist. But the filling needed a starting point so I’ve used the solid recipe from a fellow blogger (see here….but please return!) and spiked mine with lime curd. Like I say, it was an experiment and apparently lime curd doesn’t freeze? (see recipe for more detail on this) But these still turned out pretty awesome.

PS. No I didn’t stick mine to a biscuit but a ginger snap wouldn’t go a-miss here. Or anywhere for that matter?


Makes about 15

  • 140g unsweetened desiccated coconut (and some for decoration)
  • 40ml coconut oil, melted
  • 30ml maple syrup
  • Lime curd – optional (enough for 1tsp/bite)
  • Zest 1 lime
  • 100g Green & Blacks 85% dark chocolate (Also good here would be their lemon flavour bar)
  1. Begin by combining the coconut, 35ml of the coconut oil, syrup and a pinch of salt in a food processor until well combined.
  2. Use a ice cube tray or mini cupcake mould and line with cling film. If using the lime curd, drop a small tsp into each.
  3. Fill each hole with a tsp or so of the coconut and push down until compressed well on top of the curd (if using)
  4. Freeze until set for about 2 hours.
  5. After this, melt the chocolate over simmering water and set aside.
  6. Remove the coconut from the freezer and take each from their wells and place on a baking tray lined with baking parchment. The lime curd will probably be a bit sticky but go with it if you can.image
  7. Dip each piece using two forks into the bowl of melted chocolate until covered fully and place flat side down on the baking parchment
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  9. Repeat with the remaining pieces and top with a sprinkle of coconut and lime zest while the chocolate is still not fully set.
  10. Place in the fridge until set and then store in an air tight container so they don’t pick up any nasty fridge odours…!