Coconut and chocolate - I just can't resist! Try out these simple vegan bounty bars! They take no time to make, store in the freezer, and satisfy your sweet tooth - mmm perfection. It's a 'healthier' dessert to take your taste buds to the tropics!
Vegan I Gluten Free
Serves: ~9 bars
Time: 20 minutes + freezing time
Coconut Inside
1 cup unsweetened coconut shreds
1/3 cup full-fat culinary coconut milk*
2 tbsp. coconut sugar
2 tbsp. coconut oil
1/4 tsp. salt
*If using fresh coconut milk, use the thick, fatty part that separates to the top. You can alternatively use canned full-fat coconut milk. Place the can in the fridge for an hour+ and use the thick white part that forms at the top.
Chocolate Layer
1/2 cup cacao powder
1/3 cup coconut oil
1/4 cup maple syrup or honey
Add all the ingredients for the Coconut Inside into a large mixing bowl. Stir to combine. Use your hands to form the mixture into 2 - 3 inch bars, squeezing the coconut into shape and releasing any excess liquid. Note: The shape doesn't need to be perfectly rectangular. Work patiently until all the mixture is used.
Place the coconut bars onto a plate/baking sheet/container lined with a silicone mat or parchment paper. Place in the freezer for 1+ hours until set.
When the coconut bars have hardened into shape, make the chocolate layer. Add all ingredients into a mixing bowl and stir until well combined and smooth. Remove the coconut bars from the freezer and one at a time, gently use a spoon to rotate and coat the bar in the chocolate. Place the chocolate covered bar back on the plate and continue the process until all bars are chocolate coated. Place them back in the freezer until solid.
Enjoy! Note: let slightly thaw before eating!
Store in the fridge or freezer.
