Homemade Vegan Bounty Bars
Ingredients
- 480g (5 1/4 cups) flaked coconut
- 82g (1/3 cup) coconut butter, softened
- 150g (1/2 cup) maple syrup
- 125g (1/2 cup) coconut cream (thick part only)
- 10g (2 tsp) vanilla paste (extract is fine, too)
- 250-300g 85% dark chocolate
- 1 tsp coconut oil
Preparation
Process the coconut flakes until you have small chunks, similar in size to rolled oats. Add the remaining ingredients and process until well combined. Be careful not to overprocess; you want the mixture to still have visible coconut chunks.
Shape the mixture into balls or logs using your hands. Place them on a lined tray and freeze for at least 2 hours.
In a heatproof bowl, melt the dark chocolate and coconut oil using a double boiler method. Make sure the water in the saucepan is only a small amount and does not touch the bottom of the bowl. Once melted, remove the bowl from the heat.
Use forks to dip each bounty bar into the melted chocolate, ensuring they are fully covered. Allow excess chocolate to drip off before placing them back on the lined tray. Top with flaky salt if desired, then refrigerate to set.
Store the vegan bounty bars in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
