Snacks & Sweets

Bounty bars

Proudly presenting a healthier version of on off my biggest loves in live; veganized bounty bars 😃🎉🎈😋. This recipe works best with either using a can of full fat organic coconut milk or coconut cream. You can store the can in the fridge overnight (do so when the brand of choice isn’t organic). But usually it works perfectly fine without it.


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Ingredients for making 8 bars:
– 200 g shredded coconut
– 125 ml solid coconut milk
– 2 tbsp melted coconut oil
– 60 ml (1/4 cup) agave or maple syrup
– pinch of salt

extra needed: scale, measuring cups & spoons, food processor, cake mold, whisk, sauce pan,  stainless steel container to melt chocolate au bain marie
serves: multiple portions

Directions:
Open the can of coconut milk and scoop out the solid milk. You can use the remain coconut water for a smoothie, cocktail, açai bowl or even marinade.
Mix the milk together with the shredded coconut, coconut oil, syrup and salt in a foodprocessor. Taste and add more syrup if desired.
Take a small baking tin, baking dish or cake mold. And add the mixture to the baking tin of your choice.
Press down firmly, make sure the mixture sticks together and set aside into the fridge for about 30 minutes.
In the meantime you can decide which chocolate layer you prefer..option 1 or option 2?

Option 1 ingredients:
– 2 90% chocolate bars (200 g)

Melt the chocolate au bain marie. Take the coconut mixture out of the freezer and cut in cubes, bars, triangles or whatever you prefer.
Dip the bounty filling in the chocolate (works best using 2 forks for support).
Take a piece of baking paper, take the bars and put it back into the fridge until the chocolate is hardened.

Option 2 ingredients:
– 105 g (1/2 cup) coconut oil
– 110 g (1 cup) cocoa butter
– 100 g (1 cup) cocoa powder
– 80 ml (1/3 cup) maple syrup or agave syrup

Melt the cocoa butter au bain marie. Add the coconut oil and whisk until everything is completely melted.
Add the coca powder and sweetener. Stir continuously until smooth.
Take the coconut mixture out of the freezer and cut in cubes, bars, triangles or whatever you prefer.
Dip the bounty filling in the chocolate (works best using 2 forks for support).
Take a piece of baking paper, take the bars and put it back into the fridge until the chocolate is hardened.

Store the bars in a airtight box in the refrigerator up until 2-3 weeks.