I am most likely the greatest coconut fan ever. Truly, I love coconut and I additionally venerate chocolate. So the combo of both is paradise! As a child my most loved sweet was Bounty. These flavorful coconut chocolate bars were dependably on our shopping list. Indeed, even as a teenager despite everything I adored Bounty bars.
When I went veggie lover I was very urgent in light of the fact that I needed to surrender dairy (and subsequently my dearest Bounty bars). In any case, there is most likely nothing that we can't veganize nowadays. Thusly I began testing in my kitchen and this was the outcome: Heavenly natively constructed vegetarian Bounty bars which are so mouth-watering!
What precisely are Bounty Bars? A Bounty bar is a well known piece of candy fabricated by Mars with a white, delicate, sweet coconut filling which is shrouded in milk chocolate or dim chocolate. It's quite like Mounds bars! The chocolate of normal Bounty bars isn't without dairy however it's overly simple to make a vegetarian variant. All you need is sans dairy chocolate lumps or chocolate chips which you need to dissolve. It couldn't be simpler. I adore utilizing these without dairy smaller than normal chocolate chips and soften them with a teaspoon of coconut oil. Be that as it may, in some cases I make custom made chocolate which is even keto-accommodating
- 1 1/4 cup shredded unsweetened coconut (100 g)
- 1/3 cup + 1 tbsp coconut yogurt or cashew yogurt (100 g) (*see recipe notes)
- 1/3 cup powdered Erythritol or Xylitol (60 g) (*see recipe notes)
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup dairy-free chocolate chips (or chocolate of choice) (90 g)
- 1 tsp coconut oil
Instructions
- Process the shredded unsweetened coconut, the Erythritol (or Xylitol or powdered sugar), and salt in a food processor. Blend for some seconds, then add the coconut yogurt and vanilla extract. Blend again.
- Scrape down the sides with a spatula or spoon and blend again until all the ingredients are well combined. If the mixture is too wet, add more shredded unsweetened coconut. If it's too dry, add more coconut yogurt.
- Take out about 1 heaped tbsp of the mixture and form it into a rounded bar (similar to the shape of bounty bars) with your hands. Do this until no coconut dough is left.
- Place all coconut bars onto a plate and freeze for at least 45 minutes or until firm (longer is better).
- Melt chocolate with coconut oil in a double boiler (or in the microwave).
- Dip each coconut bar into the chocolate sauce and freeze again for about 15 minutes.
- Store leftovers in the fridge or in the freezer! Enjoy!
Read more our recipe Apple Pie Enchiladas #desserts #cakerecipe #chocolate
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