Spooky Ghost Vegan Bounty Bars

<span class="mceItemHidden" data-mce-bogus="1"><span></span>Cover a baking tray (25cm/10in x 17cm/6.5in x 2.5cm) with parchment paper and set aside.</span>

<span class="mceItemHidden" data-mce-bogus="1"><span></span>In a food processor add coconut flour, coconut milk and honey. Mix for 30 seconds or until combined, scraping down the mixture with a spatula if necessary.</span>

<span class="mceItemHidden" data-mce-bogus="1"><span></span>In the meantime, melt ¾ of the chocolate in the microwave, then fold in the remaining chocolate and mix until all melted and combined.</span>

Spread a thick layer of chocolate over the prepared baking tray.

Pour the coconut mixture over the chocolate, gently pressing down with your fingers, to get a compact 1.5/2 inches high coconut layer.

With the help of a ghost cookie cutter, carefully cut into bars. This step is best done whilst the mixture is still soft and chocolate is not hard yet. You don't have to lift the bars, simply divide the mixture, so it will be easier to cut later on.

Transfer the tray into the fridge, and refrigerate for about ½ hour or in the freezer for 15 min.

<span class="mceItemHidden" data-mce-bogus="1"><span></span>With the help of a sharp knife and cookie cutter, remove each bar from the baking sheet and transfer onto a serving tray.</span>

Dip a toothpick in extra or remaining melted chocolate, and make the eyes and mouth of each ghost.

Serve immediately, or store in an airtight container in the fridge for up to 3-4 days.