Vegan Coconut "Bounty" Bars

These!! A simple treat that are reminiscent of the bounty chocolate bar I used to covet. In other words, they are delightful! I'm honestly not sure if the store bought version is vegan friendly or not...but at this stage of my life I prefer to make things myself with simple ingredients so I know exactly what I'm putting in my body. This recipe requires just a handful of ingredients, and it's things I always have in my cupboard so I can whip up a batch when I'm craving something sweet or when I'm wanting to make something to share. I love them as a sweet nibble with a cup of coffee or tea. 

Yield : Approximately 20 depending what size you roll them

Ingredients:

• 2 cups unsweetened flaked coconut
• 6 tbsp maple syrup
• 1/2 cup coconut cream (unsweetened)
• 1/2 tsp flaked kosher salt + a bit more salt for garnish (Himalayan sea salt, or fleur du sel are nice choices for garnish but you can use more flaked kosher salt as well)
• 1 tsp vanilla
• 8 - 10 oz vegan semi sweet chocolate
• 1 tbsp coconut oil

Method:

1. In a food processor combine coconut, coconut cream, maple, vanilla & salt. Blitz mixture together until combined. You don't want it to be completely smooth, some texture is good.
2. Now form mixture into oval or bar shapes as best as you can and place on a cookie sheet. Mixture is fairly moist and a bit delicate but does hold together. Pop tray in the fridge for 30ish minutes.
3. In a double boiler melt chocolate with coconut oil. Using two forks dip coconut bars into the chocolate one at a time and place on a parchment lined sheet pan. Sprinkle with sea salt as you go along before chocolate hardens. 8 oz of chocolate is enough for this step. I like to pop them in the fridge at this stage just to harden, then drizzle with a bit more chocolate to decorate along with a sprinkle of coconut to garnish. Pretty but totally optional. You might need to melt a bit more chocolate to accomplish the chocolate drizzle. 
4. Store these in the fridge or freezer. Let them sit out before serving for a bit if desired, but I'm totally ok with eating them straight from fridge.
5. Enjoy!!

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