LOGINSHOP
stack of three bounty bars
5min read

Vegan Bounty Bars

by Valentina Concordia

5min read

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.

Prep Time

15mins

Cook Time

20 (+2hrs chilling time)

Makes

16 mini bars

Ingredients

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

Method

STEP 1

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.

STEP 2

Meanwhile melt the coconut oil in a small saucepan or in the microwave.

STEP 3

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.

STEP 4

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.

STEP 5

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.

STEP 6

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!

STEP 7

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! 

STEP 8

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’.

STEP 9

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.

MORE GREAT READS

Let us take care of dinner

After getting creative in the kitchen, give yourself the weekend off by letting us take care of dinner. Check out our delicious ready meals here.
People and Planet icon
Atoms/Icons/Payment/Large/VisaCreated with Sketch.Atoms/Icons/Payment/Large/MasterCardCreated with Sketch.Atoms/Icons/Payment/Large/AmexCreated with Sketch.Atoms/Icons/Payment/Large/ApplePay CopyCreated with Sketch.Atoms/Icons/Payment/Large/ApplePay Copy 2Created with Sketch.

© Copyright 2020 Allplants Ltd.
All rights reserved

Welcome to allplants. We use cookies (plant-based, of course!). By continuing to browse the site you are agreeing to our use of cookies. Find out more.