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Vegan Bounty Bars
www.theconsciousplantkitchen.comA healthy no-bake bounty bar recipe made with 5 simple ingredients.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/raw-bounty-bars/ or scan the QR code here ➡️
Servings: 17 bars
Calories: 197kcal
Ingredients
- 2 ½ cups Unsweetened Desiccated Coconut finely ground coconut not shredded
- 3 tablespoons Maple Syrup or liquid sweetener of choice like keto sweetener see notes
- ¼ cup Melted Coconut Oil
- ½ cup Canned Coconut Milk Shake can before opening and measuring
Chocolate coating
- 1 ¼ cup Dairy-Free Dark Chocolate Chips
- 2 teaspoons Coconut Oil
Instructions
- Before you start, shake the can of coconut milk before opening, then measure the amount required by the recipe.
- In the bowl of a food processor, using the S blade attachment, add desiccated coconut, maple syrup, melted coconut oil, and canned coconut milk.
- Blend on high speed for 30-45 seconds until the coconut mixture comes together. You may have to stop the food processor, scrape down the side of the bowl, and process again until the ingredients are sticking together. Overall, it takes a max of 1 minute 30 seconds to blend.
- Chill the batter for 10 minutes. This step makes it easier to shape the coconut mixture into bars.
- Remove bowl from the fridge, scoop out about 2 tablespoons of batter, press in your hand to shape a cylinder, and form bars. Place each bar onto a plate covered with parchment paper. Repeat until no more batter is left, leaving half a thumb of space between each bar.
- Freeze the plate with the coconut bars for 15 minutes to harden.
- Five minutes before removing the bars from the freezer, start melting the dark chocolate chips and coconut oil in a saucepan over medium heat. Otherwise, place the ingredients into a microwave-safe bowl, microwave by 20-second bursts, stirring between, until melted and shiny.
- Remove the coconut bars from the freezer and, using two forks or wooden tongs to hold the bar, dip into the melted chocolate to coat the coconut bars fully.
- Return the dipped coconut bar onto the plate covered with parchment paper and repeat until all bars are coated.
- Pop the plate in the freezer again for 10 minutes to set the chocolate shell.
- Store the bounty bar in a sealed container in the fridge for up to 2 weeks or freeze and thaw at room temperature just before eating.
Notes
Coconut oil - can be replaced with the same amount of melted cocoa butter.
Keto option - use sugar-free maple flavored syrup to replace maple syrup and sugar-free dark chocolate chips for the coating.
Liquid sweetener - all vegan sweeteners work in this recipe, including brown rice syrup, agave syrup, date syrup.
Nutrition
Serving: 1bar | Calories: 197kcal | Carbohydrates: 12g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Cholesterol: 1mg | Sodium: 17mg | Potassium: 161mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg