Description
Homemade vegan bounty bars with a soft coconut filling and a rich dark chocolate coating. A simple no bake treat made with wholesome plant based ingredients.
Ingredients
Scale
- 2 cups (160 g) unsweetened shredded coconut
- 1/2 cup (120 ml) full fat coconut milk
- 1/4 cup (60 ml) maple syrup
- 1 teaspoon vanilla extract
- 200 g dairy free dark chocolate
- 1 tablespoon (15 ml) coconut oil
Instructions
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine shredded coconut, coconut milk, maple syrup, and vanilla extract. Mix until sticky and well combined.
- Refrigerate the mixture for 20 minutes to firm up.
- Shape the mixture into 10 small rectangular bars and place them on the prepared baking sheet.
- Freeze the bars for 30 minutes until solid.
- Melt the dark chocolate with coconut oil in a heatproof bowl until smooth.
- Dip each frozen bar into the melted chocolate, coating completely, then place back on the parchment paper.
- Allow the chocolate to set at room temperature or refrigerate until firm.
- Store chilled and serve straight from the refrigerator or freezer.
Notes
- Use finely shredded coconut for a smoother texture.
- Work quickly when dipping to prevent the bars from softening.
- Store in an airtight container in the refrigerator for up to one week or freeze for up to two months.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 12 g
- Sodium: 25 mg
- Fat: 17 g
- Saturated Fat: 14 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg