Vegan Bounty Bars
by Joey O’Hare
After the success of our first IG live cook-alongs, we're back! This time, we're here with some no-bake, freezer sweet treats for you to try at home.
We've already baked some indulgent cookies, peanut butter millionaire shortbread bites, and our version of a classic rocky road. Next up is our vegan take on the classic bounty bar. It's sweet, coconutty, familiar, and you won't be able to stop eating them.
Grab your ingredients and cook along with our Senior Development Chef Joey.
20 (+2hrs chilling time)
16 mini bars
For the coconut filling:
2 cups desiccated coconut / 200g
⅓ cup coconut milk
⅓ cup coconut oil, melted
2 tbsp maple syrup or icing sugar
Pinch of sea salt
For the chocolate coating:
200g dark chocolate
toasted coconut shavings to garnish, optional
Line a loaf tin with parchment paper. If you are planning to top your bars with toasted shaved coconut, preheat the oven to 180 degrees and toast the coconut for 6-8 mins until lightly golden.
Meanwhile melt the coconut oil in a small saucepan or in the microwave.
In a large mixing bowl stir together the dessicated coconut, the coconut milk, the maple syrup or icing sugar, a pinch of sea salt and the melted coconut oil.
Mix everything really well to combine, and then tip this coconut mix into your lined loaf tin, and spread it evenly to flatten it out. Press it down firmly to encourage it to stick together. Pop this in the freezer for 1 hour until very firm.
After 1 hour melt the dark chocolate. Break the dark chocolate into a large glass or metal mixing bowl. Set this bowl over a pan of very gently simmering water and stir to melt. Make sure the base of the bowl does not come into contract with the simmering water.
Remove your set coconut filling from the freezer and chop into you perfect ‘bounty bar’ sized bites… I like approximately 6 cm by 3 cm but you do you!
Line a baking tray with some parchment paper, then use two forks to dip and dunk the coconut bars in the melted chocolate. The chocolate should set on the exterior of the bars almost immediately as they are so cold!
If the chocolate starts to firm up too much, reheat the water underneath, but again try not to let the base of the bowl come into contact with the simmering water as this will be too hot, and the chocolate will ‘seize’.
Pop your coated bounty bars back into the fridge to set for 1 hour before enjoying. They will keep in the fridge for 4 days or in the freezer for 1 month.
By Joey O’Hare
Joey is our Head of Food Development, running our dishes’ journeys from ideation to launch. (With lots of taste-testing in between). When she’s not cooking up a storm in our kitchen, she’s doing so in hers. After a trip to the local farmers market of course, for seasonal veg, and her swear-by-staples – extra virgin olive oil, Maldon sea salt and lemons.
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