Homemade Bounty bars
- Recipe by Rosie Morgan -
Pink Haired Pastry Chef
A WORD FROM THE CHEF
Trying out Veganuary but missing out on some of your favourite snacks? These Homemade Bounty Bars Recipe are an easy, no bake recipe that contain only five ingredients! Desiccated coconut is mixed with golden syrup, coconut oil and vanilla and covered in chocolate. They are gluten free and vegan. They can be kept in an airtight container in the fridge for up to a week. If you’re a big fan of this recipe, double it and store them in an airtight container or tightly wrapped in cling film in the freezer for up to three months!
INGREDIENTS
150 grams desiccated coconut
50 grams coconut oil
120 grams golden syrup or maple syrup
1tsp vanilla extract
200 grams dark chocolate
15 grams coconut oil
METHOD
In a microwaveable safe bowl or double boiler, melt together 50 grams of coconut oil and golden syrup.
To the large mixing bowl, add the desiccated coconut and vanilla and add the melted oil/syrup mix. Mix well with until combined.
Scrape into a baking paper lined loaf tin and press down firmly and evenly.
Freeze for one hour until set/frozen.
Remove from the freezer and cut into roughly 10 slices as if you were slicing a loaf of bread. Cut each slice in half horizontally.
In a microwave safe bowl, melt together the dark chocolate along with the coconut oil. Do this by heating the chocolate for 45 seconds to begin with. Mix and return to the microwave for 20 second bursts, mixing well in between.
Dip each bounty bar into the melted chocolate and scoop out with a fork, allowing the extra chocolate to run off each bar before placing on a lined flat baking tray.
Allow to set for 10-15 minutes before eating.
Store in an airtight container in the fridge or freezer.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: pinkairedpastrychef@gmail.com
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