GVNFSF

Proudly presenting a healthier version of one of my biggest loves in life; veganized bounty bars 😃🎉🎈😋.

This recipe works best with either using a can of full-fat organic coconut milk or coconut cream.

You can store the can in the fridge overnight (do so when the brand of choice isn’t organic). But usually, it works perfectly fine without it.

bounty-bars-vegan-gluten-free-the-chick-peas-cuisine-snacks-sweet-recipe

Bounty bars

Michelle Braakhuis
I call it a healthier version of the store-bought Bounty bars. And even though there's still sugar and full-fat coconut milk inside these delicious bars..what's candy without it?
Prep Time 20 mins
Resting time 30 mins
Total Time 50 mins
Course sweets
Cuisine European
Servings 8 bars
Calories 206 kcal

Equipment

  • scale
  • measuring cups & spoons
  • food processor
  • rectanglular cake mold
  • whisk
  • saucepan
  • stainless steel container (to melt chocolate au bain marie

Ingredients
 
 

  • 200 g shredded coconut
  • 125 ml solid coconut milk
  • 2 tbsps coconut oil melted
  • 60 ml agave or maple syrup
  • pinch of salt

Instructions
 

  • Open the can of coconut milk and scoop out the solid milk.
  • You can use the remain coconut water for a smoothie, cocktail, açai bowl or even marinade.
  • Mix the milk together with the shredded coconut, coconut oil, syrup and salt in a food processor.
  • Taste and add more syrup if desired.
  • Take a small baking tin, baking dish or cake mold.
  • And add the mixture to the baking tin of your choice.
  • Press down firmly, make sure the mixture sticks together, and set aside into the fridge for about 30 minutes.
  • In the meantime you can decide which chocolate layer you prefer..option 1 or option 2?

Option 1 ingredients:

  • 2 90% chocolate bars (200 g)

Instructions:

  • Melt the chocolate au bain-marie.
  • Take the coconut mixture out of the freezer and cut in cubes, bars, triangles or whatever you prefer.
  • Dip the bounty filling in the chocolate (works best using 2 forks for support).
  • Take a piece of baking paper, take the bars and put it back into the fridge until the chocolate is hardened.

Options 2 ingredients:

  • 105 g (½ cup) coconut oil
  • 110 g (1 cup) cocoa butter
  • 100 g (1 cup) cocoa powder
  • 80 ml (⅓ cup) maple- or agave syrup

Instructions:

  • Melt the cocoa butter au bain-marie.
  • Add the coconut oil and whisk until everything is completely melted.
  • Add the cocoa powder and sweetener.
  • Stir continuously until smooth.
  • Dip the bounty filling in the chocolate (works best using 2 forks for support).
  • Take a piece of baking paper, take the bars, and put it back into the fridge until the chocolate is hardened.

Notes

Store the bars in an airtight box in the refrigerator up until 2-3 weeks.

Nutrition

Calories: 206kcalCarbohydrates: 17gProtein: 1gFat: 16gSaturated Fat: 14gSodium: 68mgPotassium: 136mgFiber: 1gSugar: 15gVitamin C: 1mgCalcium: 15mgIron: 1mg
Have you tried this recipe?Mention @thechickpeascuisine or tag #TCPC!

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