Vegan Bounty Bars
bounty, chocolate dessert, coconut, dessert, easy
The Petite Cook
These vegan bounty bars are gluten-free, raw, paleo, super easy to make and require just 4 simple ingredients!
desiccated coconut flour
full-fat coconut milk (eliminate the watery part)
70% organic dark chocolate
In a food processor add coconut flour, 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.
Originally published October 2015, updated with new words in post. No change to recipe, though some minor writing tidying up has been done.