Vegan bounty bars

 
bb (21 of 23).jpg

Who loves Bounty bars, or rather who doesn’t love bounty bars? Bars of sweet, sticky coconut covered with chocolate, oh, we’re drooling already. The sight of those blue and white wrappers was enough to fill our hearts with joy. 

We decided to make a vegan and healthier version of this classic from scratch and we have to say, these are even better than the original! With far less sugar and saturated fats, they don’t have that sickly-sweet vibe going on. Plus no plastic wrapper! 

We wanted to use all local, Indian ingredients - with as many raw and unprocessed ingredients as possible- so for this recipe we made our own chocolate using the organic cacao powder from Mason & Co. It was delicious, if we say so ourselves, and surprisingly simple. Perfect for when you are having friends over- just break it into pieces, put the plate in the middle and watch it disappear :-

Ingredients

120g Dessicated coconut

3 tbsps jaggery liquid or runny honey

1 tbsp vanilla extract

3 tbsp extra virgin cold-pressed coconut oil

bb (6 of 23).jpg

For the chocolate

5 tbsp Mason & Co. raw cacao powder

2 tablespoons homemade almond butter

3 tbsp extra virgin cold-pressed coconut oil

1 tbsp jaggery liquid or honey

What to do

  1. In a bowl, combine coconut, jaggery liquid, vanilla, coconut oil and almond butter and stir through well until it becomes sticky.

  2. Line a baking tray with parchment paper and spread the coconut mix onto it and pop it in the freezer for 20 minutes.

  3.  While it hardens up in the freezer, mix all the ingredients for the raw chocolate together over a very low flamel until it forms a smooth liquid like melted chocolate.

  4. Remove the tray from the freezer and pour the prepared chocolate over it and put it back in the freezer for another 20 minutes

  5. Remove from freezer and cut into slabs or just break it into pieces! Healthy, vegan bounty bars. Easy no!?!

  6. Take pictures of your bounty bars, tag us and tell us how you liked them!