A simple and yet delicious vegan answer to the popular chocolate bar. This recipe contains no bleached or refined sugars, is quick to make and guarantee to be a healthy treat for anyone this spring.
Dark Chocolate Vegan Bounty Bars
- 2 cups desiccated coconut
- 1 tin coconut cream
- 1/2 cup coconut oil
- 4 tbsp coconut honey or maple syrup
- 1 tsp vanilla bean paste
- 1 bar of Montezuma Organic 73% Cocoa Very Dark Chocolate Bar, chopped.
Line a 9” x 9” loose bottom cake tin with greaseproof paper.
Add all the filling ingredients to you ninja blender & blend until all the ingredients are well incorporated. Pour the mixture into your lined cake tin & pack it into the corners. Compress the mix until it’s level.
Place the cake tin into your freezer to set, whilst you melt the chocolate.
Add the chopped chocolate to a heat proof mixing bowl & place it over a small saucepan of simmering water. When the chocolate has melted, remove the bowl from the saucepan of water.
Allow the chocolate to slightly cool.
Remove the filling from the freezer and cut the coconut into bite size pieces, I warm my knife under hot water before each cut – it helps!
Dip the coconut pieces individually in the chocolate using a fork, shake off any excess chocolate then place them on a lined baking tray. Once you’ve coated all the pieces, place them in the fridge to set.