Bounty Bars
Gluten, Dairy, Egg, Nut and Refined Sugar Free – Vegan Friendly
Don’t believe for a second you have to miss out on your favourite chocolate. These bounty bars are way, way better than store bought!!
INGREDIENTS:
COCONUT FILING:
- 180g desiccated coconut
- 85g maple syrup
- 75g melted coconut oil
- 1 teaspoon vanilla
- small pinch of salt
CHOCOLATE: 2 x options * (see notes) - 100g cacao butter (chopped up finely if in large chunks)
- 3 tablespoons maple syrup/raw honey/coconut nectar ** (see notes)
- 50g cacao powder
- 1 teaspoon vanilla
OR - 180g store bought chocolate of choice
METHOD:
COCONUT FILING:
- Mix all coconut filing ingredients together in a bowl.
- Line a baking tray with baking paper.
- Using a tablespoon of mixture, roll into log shapes and place on baking tray.
- Place in the fridge for 1 hour to set.
CHOCOLATE (Homemade): - Place all chocolate ingredients into a small saucepan.
- On low-medium heat, stir until melted.
CHOCOLATE (store bought): - Fill a small saucepan with about 5cm of water in the bottom and bring to a simmer.
- Sit a larger heatproof bowl over the top of the saucepan, making sure the bowl doesn’t touch the water.
- Break the store-bought chocolate into pieces, place into the bowl and stir until chocolate has melted and is smooth.
BRING IT ALL TOGETHER: - Remove the coconut logs from the fridge.
- Dip the coconut logs into the melted chocolate and place back onto the lined tray. Repeat until all logs are coated.
- If there is any leftover chocolate, drizzle over the top to create a pattern.
- Return to the fridge for an hour to completely set.
- Keep in an airtight container in the fridge or freezer.
NOTES:
* A recipe has been included to make your own chocolate to coat the coconut mixture, but you could also melt store-bought chocolate – it works just as well. If you are trying to keep this recipe vegan make sure you choose a vegan-free chocolate.
** Use maple syrup or coconut syrup to keep this vegan friendly.