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Bounty Bars (By Ashley Costa)

Raw_Vegan_Refined sugar free

Coconut Filling

2 cups (200g) Desiccated Coconut
1/3 cup (80ml) Coconut butter
2 Tbsp Coconut oil
1/3 cup (80ml) Coconut cream
2 Tbsp Coconut nectar (Agave Syrup can also be used)

Chocolate Coating

½ cup (60g) Cacao powder
¼ cup (60ml) Melted coconut oil
2 ½ Tbsp Melted cacao butter
2 Tbsp coconut nectar (half the amount if Agave syrup is used)

Method

  1. Place desiccated coconut, coconut butter and coconut oil into a bowl. Use your fingers to rub mixture together until it resembles breadcrumbs. Mix in coconut cream and coconut nectar or agave syrup.
  2. Line a 15cm x 15cm container or tin with cling wrap and lightly press mixture into container until it is 2cm thick. Freeze for 30 minutes until firm.
  3. Remove from freezer and cut into bars to your likening. To create an authentic bounty bar shape, cut off the corners of each bar. Use a palette knife or your hand to smooth sides and corners. Return to freezer to set for a 2 to 3 hours.
  4. To make chocolate coating, mix all ingredients in a bowl until well combined. Use two forks to dip each bar into chocolate. Gently shake the bar to remove excess chocolate. Place on a tray lined with non-stick baking paper. Refrigerate for 15 minutes or until chocolate is set.
  5. Remove bars from fridge and trim of excess chocolate, coat each bar in one more layer of chocolate and refrigerate for 30 minutes until set.
  6. Remove bars from fridge and if you have any leftover chocolate you can drizzle over bars and sprinkle desiccated coconut on the top.
  7. Store bars in an airtight container in the fridge or freezer. ENJOY….

Check out Ashley Costa’s Instagram account for more yummy ideas.
https://www.instagram.com/costas_vegan_food/

 

 

 

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