Learn how to make homemade Vegan Bounty Bars with this quick, easy and healthy recipe - featuring only FOUR ingredients! You'll fall in love with these Chocolate Covered Coconut Bars!
200g desiccated coconut
150g coconut cream (cream only, not the watery part)
30g (2tbsp) maple syrup
200g organic dark chocolate
+ optional chopped nuts e.g. peanuts
In a bowl, add the desiccated coconut, coconut milk and maple syrup.
Mix until well combined. Add more coconut cream if necessary. You should be able to shape the mixture, and the mixture holds its shape. Scoop mixture out, and make into small logs and then play them on a baking tray covered with parchment paper.
Refrigerate for 1 hour or freeze for 10 - 15 minutes.
In the meantime, melt the chocolate in the microwave. Allow to cool slightly.
Dip each bounty bar into the melted chocolate and arrange on a cooling rack so the chocolate can drip off. Make sure to put parchment paper under the rack to catch the excess chocolate. Add nuts to the top of the bounty bars if you like. Allow your bounty bars to set and then serve.
Bounty bars can be stored in the fridge for up to 5 days.
Recipe makes me 7 bounty bars.
I buy a large can of coconut cream (400ml) and scoop out the solid part of the can and discard the watery part. If the coconut cream is all liquid, just pour out the white part, and discard the watery part.