Vegan Bounty Bars

Recipe Difficulty: Easy

Recipe Tags:

• Bounty Bars
• Vegan Bounty Bars
• Healthier Vegan Treats
• Coconut
• Sweetened with Maple Syrup

My vegan bounty bars recipe notes
These!! A simple treat that are reminiscent of the bounty chocolate bar that is coveted world wide. They are delightful! I prefer to make things myself with simple ingredients so I know exactly what I'm putting in my body. This recipe requires a handful of things that I typically have on hand 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. 

I used unsweetened flaked coconut in this recipe that I buy from the bulk store, it is what I always have on hand because I use it to make coconut bacon for my caesar salad (and other salads). I haven't tried it with other types, but if you do let me know in the comments how you make out. For chocolate I like semi - sweet in this recipe, but I probably would use dark if that is what I had on hand and if I was in the mood! I use the brand camino most frequently. It's a high quality vegan chocolate and it is delicious. It isn't the cheapest chocolate out there, but I don't buy chocolate too often. When I'm going to make myself a treat I want it to taste amazing. 

Vegan Bounty Bars Recipe

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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