Raw Vegan Bounty Bars
Delicious vegan bounty bars made with dark chocolate and coconut oil.
Servings: 12
Calories: 125kcal
Ingredients
Filling
- 2 cups desiccated coconut
- ⅓ cup coconut paste
- 2 tablespoon coconut oil
- ⅓ cup coconut cream
- 2 tablespoon agave syrup
Chocolate Coating:
- 2 blocks 75% dark chocolate
- 2 tablespoon coconut oil
- 1 tablespoon desiccated coconut
Instructions
- 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
- 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
- Remove from freezer and cut into bars of your desired size and shape. Return to freezer
- 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.
- 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
- Store bars in an airtight container in the fridge or freezer. Remove from fridge 15 minutes before eating
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
They will last up to 3 days in the fridge.
Nutrition
Calories: 125kcal
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