We’ve made some famous sweets in the past and this time we decided to take on THE BOUNTY BAR, we made a delicious dairy and refined sugar free version of this classic!
Takes 30 minutes (plus chilling time)
200 g desiccated coconut
75 g almond flour/meal
1 pinch salt
3 tbsp coconut oil
4 tbsp maple
1 tsp vanilla extract
350 g Dark chocolate - dairy free - 54%
Melt all the wet ingredients together in a pot over a low heat
In a large mixing bowl, mix the dry ingredients. Then add the wet to the dry and mix well. Line a small brownie tray (approx 27 x 20 cm) no problem if you use a bigger tray just fill half the tray to get the same height bar. Add the coconut mixture to the lined tray, compacting it and smoothing the top. Pop in the freezer for 10 minute.
While the coconut is in the freezer, time to melt the chocolate. Add the chocolate to a heatproof bowl. Place it over a pot of simmering water. Lower the heat all the way down so steam does not get into the chocolate. Do not stir until melted. Turn off the heat once the chocolate is melted.
To coat your bounty bars. Place a cooling rack over some parchment paper. Remove the coconut from the freezer and its tray (it should be nice and solid) Cut the block into 12 even bars. Dip the bottom of the bar gently into the chocolate just to cover the base then using the same knife or a palette knife, hold it over the bowl of melted chocolate and place a bar on the knife. Using a ladle, pour chocolate over the bar until it is full coated and transfer to the cooling rack to set. Repeat this process with all your bars. Using the back of a fork to gently give a peak design (before the chocolate sets) to your bars if you are feeling fancy. Allow to cool fully and set. Enjoy a delicious vegan bounty!
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