Vegan Chocolate Bounty Bars
Ingredients
- 2 cups shredded desiccated coconut
- 3 tablespoons coconut condensed milk or maple syrup
- 1/8 teaspoon sea salt
- 4 tablespoons coconut cream (thick part)
- 1.5 cups dark chocolate chunks or vegan chocolate chunks
- 2 teaspoons coconut oil
Preparation
In a food processor, add desiccated coconut, coconut cream and maple syrup; pulse for a few seconds until combined, scraping down the mixture with a spatula if needed.
You can also use your hands to mix the mixture if you prefer not to use a food processor.
Shape the mixture into small log shapes or desired shapes and arrange them on a baking tray lined with parchment paper; refrigerate for one hour or freeze for 20 minutes.
Once set, melt the chocolate with 2 teaspoons of coconut oil in the microwave or in a heat-proof bowl over simmering water.
Dip each bounty bar into the melted chocolate using tongs and arrange on a cooling rack or greased tray.
Allow the bounty bars to set for half an hour.
Store in the fridge for up to a week and enjoy.
Tips
Extra chocolate can be added for more indulgence.
These bars are quick to make and can be stored for a week in the refrigerator.
