Vegan Bounty Bars (paleo, gluten free, dairy free, vegan, nut free)
Makes about 2 dozen bars
An improved version of an earlier Bounty Bar post. These clean bars are creamier, hold together better, and this recipe makes a ton of them…I’m going nuts for coconut!
200 gram (or 8oz) bag of unsweetened shredded coconut
250ml (8.5oz) coconut milk (can be found in small cartons or use half of a 400ml/14oz can, just be sure to mix well before adding)
4-6 Tbsp maple syrup, to taste
2 Tbsp coconut oil
1 tsp vanilla
200 grams dairy free dark chocolate (at least 70%)
Using a food processor, blend shredded coconut, coconut milk, coconut oil, maple syrup and vanilla until smooth, for about 5 minutes. Scrape down the sides as needed. Spread mixture into a baking dish lined with parchment paper. Freeze for at least 1 hour. Remove coconut mixture from freezer and out of the baking dish. Run a sharp knife under hot water and use it to slice bars/squares. Melt your dark chocolate using a double boiler or microwave. Dunk the bars in chocolate and place on a parchment paper lined cutting board or tray. If the bars are still cold enough, the chocolate should harden immediately- otherwise return to the freezer for 10 minutes before storing in the fridge in a sealed container.