I’ll admit, it took me a while to really get into bounty bars when I was younger. I never really liked coconut (I know, I know, it’s hard to imagine) and dark chocolate always felt inferior to the incredibly sugary milky crap that I loved.
Now, however, all that has changed.
I was at the Mercado Publico this week buying 2 pounds of fresh coco rayado (shredded coconut) from my coco rayado man wondering what the hell I could actually do with such an excessive amount of white gold. I don’t know why this idea had never struck me before, but I practically ran home with all my shopping to get this project on the go.
A few awesome things about this recipe: quick, easy, sugar-free, gluten-free, practically raw. Oh, and delicious. And did I mention easy?
(Makes 8-10 bars)
2 cups coco rayado / shredded coconut
1 teaspoon vanilla essence
1/4 cup coconut oil + 1 tablespoon
1/4 cup coconut milk
1/4 teaspoon of salt
300g good quality dark chocolate – I use 3 bars of Ritter Sport’s dark chocolate version
Stir the coconut / coco rayado, vanilla essence, coconut oil, coconut milk and salt together in a bowl
Line either an 8 x 8 inch baking pan or a mini loaf pan with cling film / Saran Wrap and press the mixture into it, pushing down to compact the coconut mixture
Place into the freezer for a few hours; overnight works best
Melt the dark chocolate in a double boiler / bain marie then stir in the reserve coconut oil (1 tablespoon), then remove the coconut mixture from the freezer
Cut into 8-10 equal Bounty-shaped slices. If you used the mini loaf pan, you’ll need to cut the mixture in half (horizontally) to make the slices thin enough
Dip each slice in the chocolate, or place it on a knife and use a spoon to scoop the chocolate over, ensuring that it is completely covered. If you prefer, you can just do the top side, and then refreeze the bar quickly. When the chocolate has set, do the other side, making sure that the chocolate matches up with the first set of chocolate and completely covers the bar
Set the bars onto pieces of wax paper, and refreeze
Keep in the freezer until the craving hits, then let sit at room temperature for 5 minutes before eating
Fall in love with these little bars of gloriousness!
The best thing about these Vegan Bounty Bars is that they’re actually much healthier than they taste. All the ingredients for the filling are healthy, as is dark chocolate! There’s no added sugar and no stabilizers either. They’re little slices of hippy heaven.
If you’d prefer a smoother middle, you can blend the ingredients together before freezing them, although I like the more rugged texture.
I know we all miss the guilty pleasures of our non-vegan days, but recipes like this make everything better. Vegans, no fear: Vegan Bounty Bars are here!