In the mood for chocolate? Try making these vegan no-bake bounty slices. Satisfy your sweet tooth with this raw coconut and chocolate bar recipe.
I have never really been a fan of bounty bars. So I thought this slice wouldn’t be my favorite. I have a bit of a love-hate relationship with coconut. I love the health benefits of coconut. And I love all the cooking properties of coconut. I don’t absolutely hate it. But I don’t love it either. To my surprise, these bars were actually delicious! I enjoyed them much more than the real deal. The coconut base was really sweet with a pleasant texture. But the best part was the chocolate topping! The recipe for the chocolate topping actually comes from a lovely friend of mine on Instagram. Her name is Summer and she has two Instagram accounts: @nutrimum and her business account @cleaeats_company.
She works really hard to create amazingly beautiful vegan treats for her clients around Melbourne. I have always admired Summer’s chocolate coating on her recipes. They are so shiny and perfect you can see a reflection in them. I asked her if she could share her recipe with me and she did! I will be forever grateful because it is the best chocolate layer recipe I’ve tried! I think I am one to always try and simplify recipes. So I generally make a chocolate sauce that’s an easy three-ingredient recipe of just melting down some dark chocolate. But sometimes it really does pay to put in a little extra effort because it makes all the difference.
If you are a pro at shaping and dipping, you can try to form little bounty bar shapes out of the coconut base and dip them in the chocolate coating. I initially thought I would try this but I am just not good at shaping things or dipping things so I gave up and turned them into slices instead.
The only other thing I want to say before sharing this recipe is that I have recently discovered that most desiccated or shredded coconut also contains preservatives! its something I never considered before until I looked at the ingredients. I’m really not sure why it’s necessary, so from now on I will be making sure to buy my coconut organic and preservative-free when possible. If this is something that matters to you then read the ingredients before purchasing. There are plenty of preservative-free alternatives, but they are usually in a health shop or in the health section.
This recipe is vegan, dairy-free, refined sugar-free, and gluten-free. Enjoy.
Ingredients
- COCONUT BASE:
- 2 cups desiccated coconut
- 3½ tbsp maple syrup
- 4 tbsp coconut oil
- drop vanilla
- pinch salt
- CHOCOLATE COATING:
- ¾ cup cacao butter
- ¼ cup coconut oil
- ¼ cup maple syrup
- ½ cup cacao powder
- 1½ tbsp coconut cream
Instructions
- For the coconut base: simply mix all ingredients in a bowl with a spoon until they become sticky and hold together. Press down evenly into the base of a lined square baking tin and set aside.
- For the chocolate coating: meltdown the cacao butter in a saucepan over low heat, meltdown coconut oil too if solid, whisk in all remaining ingredients until smooth and silky. Pour over coconut base and freeze for two to three hours until set.
- Slice and enjoy.
Did you enjoy this recipe? Try making these vegan frozen “Snickers” bars with nougat and caramel. They’re covered in a rich, chocolate topping.
This recipe was republished with permission from Hazel and Cacao.
