Description
Delicious homemade vegan Bounty bars made with desiccated coconut, creamy coconut butter, and coated in rich vegan chocolate. These no-bake bars are naturally sweetened with vegan condensed milk or maple syrup, perfect for a healthy, dairy-free treat.
Ingredients
Scale
Filling
- 170 g desiccated coconut (or shredded coconut)
- 200 g coconut butter (or creamed coconut, NOT coconut cream)
- 4 tablespoons vegan condensed milk (or pure maple syrup)
- 2 teaspoons vanilla bean paste (or vanilla extract)
- ¼ teaspoon sea salt
Coating
- 220 g vegan chocolate
Instructions
- Prepare the filling: Add the desiccated coconut, coconut butter, vegan condensed milk (or maple syrup), vanilla bean paste, and sea salt to a food processor. Blitz for several minutes until everything combines into a sticky mixture that holds together when pressed between your fingers.
- Shape the bars: Roll the coconut mixture into 10 balls. Then press and mold each ball into a small bar shape using your hands. Place the shaped bars on a parchment-lined tray and freeze for 30 minutes to firm up.
- Melt the chocolate: Finely chop the vegan chocolate and melt it using a double boiler. Place a bowl over a saucepan with simmering water, ensuring the water doesn’t touch the bowl’s bottom. Slowly melt the chocolate in the bowl with steam heat to avoid burning.
- Coat the bars: Using a spoon and fork, dip each frozen coconut bar into the melted chocolate, ensuring it is fully coated. Lift out and place on a parchment-lined tray. Optionally, dip the bars again for a thicker chocolate layer. Freeze the coated bars for 5-10 minutes to set the chocolate. Drizzle any leftover chocolate over the bars for decoration.
- Store the bars: Place the finished bars in an airtight container and refrigerate for up to one week. They can be kept at room temperature for a couple of days or frozen for up to 4 weeks in an airtight container.
Notes
- Use coconut butter or creamed coconut for the filling; avoid using coconut cream as it will alter the texture.
- Vegan chocolate is necessary for a fully plant-based treat.
- You can substitute vegan condensed milk with pure maple syrup for natural sweetness.
- Freezing helps the bars set and makes dipping in chocolate easier.
- Store in airtight containers to maintain freshness.
