Vegan Bounty Bars with Coconut and Chocolate
Ingredients
Coconut filling
- 2 cups shredded coconut flakes, unsweetened
- 1/4 cup + 2 Tbsp brown rice syrup
- 1/4 cup virgin coconut oil
Chocolate coating
- 1/2 cup cacao butter
- 1/2 cup cacao powder, unsweetened
- 3 Tbsp maple syrup
Preparation
Coconut filling
In a food processor, pulse the coconut flakes, brown rice syrup, and coconut oil until it stick together.
Press filling into silicone molds.
Transfer to freezer for at least 3 hours, or until firm.
Chocolate coating
In a saucepan, melt the cacao butter on low heat.
Add the cacao powder and maple syrup, and stir until smooth.
Set aside to cool for 10 minutes.
Dip each bar into the chocolate mixture, coating them all over, and place on a wire rack to allow the excess to drain off. The chocolate will almost immediately set.
You can double dip if the coating is too thin (this can happen if the chocolate is a little too warm), and transfer to the fridge until ready to serve.
Store in fridge.
