Vegan Bounty Bars*
Vegan Bounty Bars
Ingredients
- 160g Desiccated Coconut
- 40g ground or flaked almonds
- 45 ml Maple Syrup
- 60 ml Melted Coconut Oil
- 120 ml Coconut Milk
- Pinch of sea salt
Chocolate Coating
- 220 g Dark Vegan Chocolate
- 30 ml Coconut Oil
Instructions
- Shake the coconut milk to combine before opening, then measure out 120 ml.
- In the bowl or in a food processor, using the S blade attachment, add desiccated coconut, maple syrup, melted coconut oil, sea salt and canned coconut milk.
- Blend on high until the coconut mixture comes together or stir till well combined.
- Scoop out about 2 tablespoons of batter, press in your hand to shape a cylinder, and form bars. Place each bar onto a plate covered with parchment paper.
- Freeze the plate with the coconut bars for 30 minutes to harden.
- Before removing the bars from the freezer melt the dark chocolate and coconut oil in a saucepan over medium heat.
- Remove the coconut bars from the freezer and, using two forks or wooden tongs to hold the bar, dip into the melted chocolate to coat the coconut bars fully.
- Return the dipped coconut bar onto the plate covered with parchment paper and repeat until all bars are coated. Pop the plate in the freezer again for 10 minutes to set the chocolate shell. Store the bounty bar in a sealed container in the fridge for up to 2 weeks or freeze and thaw at room temperature just before eating.
*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.
