Raw Vegan Bounty Bars

Howdy peeps and welcome to my first post!! I’ve finally got my act together and created this blog!It will be work in progress for a while, but have to start somewhere, right?

These raw bounty bars were the first vegan treat I’ve ever made myself, and ever since then, we have become best buddies, seeing each other quite often…They are easy-peasy to make, and you don’t need any fancy equipment either, which is another bonus! Just few ingredients and a little bit of patience (hard, I know!) stands between you and this little treat.

Here is how you can make yourself some of these awesome noms!

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Raw Vegan Bounty Bars

Prep Time

30 mins

Cook Time

1 hrs

Total Time

1 hrs 30 mins

 

Delicious vegan bounty bars made with dark chocolate and coconut oil.

Course: Dessert

: Vegan

Servings: 12

: 125 kcal

Author: Anna Banana

Ingredients

Filling

• 2 cups desiccated coconut
• ⅓ cup coconut paste
• 2 tbsp coconut oil
• ⅓ cup coconut cream
• 2 tbsp agave syrup

Chocolate Coating:

• 2 blocks 75% dark chocolate
• 2 tbsp coconut oil
• 1 tbsp desiccated coconut

Instructions

1. Mix together desiccated coconut, coconut paste and coconut oil. Use your fingers to rub mixture together until it forms breadcrumbs. Mix in the coconut cream and agave syrup
2. Line a 15cm x 15cm tin with plastic wrap and press the mixture into the container until it’s about 2cm thick. Freeze for about 30 minutes until firm
3. Remove from freezer and cut into bars of your desired size and shape. Return to freezer
4. Melt chocolate with coconut oil in a heatproof bowl. Use two forks to dip each bar into the chocolate. Gently shake the bar to remove excess chocolate. Place on a tray lined with non-stick baking paper. Refrigerate for 30 minutes until chocolate is set.
5. Remove bars from fridge and sprinkle with desiccated coconut. If you have any chocolate left over, drizzle over the bars and return to fridge to set
6. Store bars in an airtight container in the fridge or freezer. Remove from fridge 15 minutes before eating

Recipe Notes

They will last up to 3 days in the fridge.