These vegan bounty bars are gluten-free, super easy to make and require just 4 simple ingredients! Learn how to make them with just 10 minutes of prep!
If you’re a coconut lover like me, you’ll totally love these vegan bounty bars. These are possibly the BEST chocolate bars I have ever tasted. And I’m pretty sure you’re going to love them as much as I do.
This homemade version tastes A MILLION times better, and most importantly you know exactly what goes in it.
Ingredients
- 7 oz desiccated shredded coconut (200 gr)
- ¾ can full-fat coconut milk (discard the watery part)
- 2 tbsp maple syrup
- 7 oz 70% organic dark chocolate (200 gr)
Instructions
- In a food processor add desiccated coconut, coconut milk and maple syrup.
- Mix for 30 seconds or until combined, scraping down the mixture with a spatula if necessary.
- Shape the mixture into small logs and arrange them on a baking tray covered with parchment. Refrigerate for 1 hour in the fridge, or in the freezer for 10-15 min.
- In the meantime melt the chocolate in the microwave, or in a heat-proof bowl over a pan filled with simmering water. Once melted allow to cool slightly.
- Dip each bounty bar into melted chocolate and arrange on a cooling rack.
- Make sure you put some parchment paper beneath the rack to catch the chocolate in excess.
- Allow your bounty bars to set then serve.
- Store in the fridge for up to 5 days.