Name: Coconut Bounty Bars
Prep time: 1 h 20 min
Total time: 1 h 20 min
Ingredients: 2 cups desiccated coconut (150 g); 2/3 cups canned coconut cream* (150 g); 3 tbsp agave syrup (60 g); 1 pinch of salt; 1 cup dark chocolate (6.3 oz / 180 g); 2 tbsp melted coconut oil; optional: 1 mango

Description

Quick and easy homemade vegan Bounty bars are a healthy and satisfying treat. They have a soft and chewy coconut filling coated in dark chocolate.

Ingredients

Units Scale

2 cups desiccated coconut (150 g)
2/3 cups canned coconut cream* (150 g)
3 tbsp agave syrup (60 g)
1 pinch of salt
1 cup dark chocolate (6.3 oz / 180 g)
2 tbsp melted coconut oil
optional: 1 mango

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Instructions

Before you start, make sure to have stored the can of coconut milk in the fridge overnight. (See the notes for more details). Open the can of coconut milk without shaking it, scoop only the thick layer of coconut cream that has formed on the surface, and measure the amount required by the recipe.
Add desiccated coconut, coconut cream, agave and salt to a bowl, and mix until the mixture comes together. You can also use a food processor with the S blade attachment. In this case, blend for about 1 minute until the ingredients are sticking together. Chill the batter for 20 minutes in fridge. This makes it easier to shape the coconut mixture into bars.
Then remove from the fridge, scoop out about 3 tablespoons of the mixture and press it in your hand to shape 9 bars. Place the bars side by side on a tray plate lined with parchment paper. For the mango option: peel and slice the mango. Then cut rectangles the same size of the bars, and place them on top of the bars. Freeze the bars for 30 minutes to harden.
Meanwhile, melt the chocolate together with the coconut oil over a double boiler until completely melty.
Remove the coconut bars from the freezer. One by one, dip each bar into the melted chocolate, using two forks or a spoon. Place the bars on a cooling rack with parchment paper underneath to harden. Then decorate with a drizzle of melted chocolate if desired.
Return the plate in the freezer for 10 minutes to set the chocolate.

Notes

Storage – Store the bounty bars in an airtight container in the fridge for 1 week, or freeze for up to 1 month and thaw at room temperature before eating.
Coconut cream – Use full fat coconut cream, containing at least 85% of coconut. For best results, place the can of coconut milk in the fridge overnight. Then open the can without shaking it and scoop only the thick layer of coconut cream that has formed on the surface. Keep the watery part for an other use.