Vegan Bounty Bars
Vegan, Dairy-free, Egg-free, Wheat-free, Gluten-free, utterly delicious!
Recently i have been loving all things Coconut, whether that be for Hair, body or Food.
Growing up, my favourite Chocolate Bar used to be the Bounty Bar by Mars.
I wanted to make a healthier, vegan alternative to the Mars Bounty Bar. I decided to throw some flavours into the Bar which is totally optional, but i think it gave the Bars more flavour & taste.
Coconut has some Great health benefits. I will be writing a post very soon talking about the benefits of Coconut,so make sure to follow me on Social Media for daily updates!Links are in the sidebar!
Lets get on to the delicious recipe...
...
Ingredients-
-170g of Coconut Flour
-30g of unsweetened Desiccated Coconut
-8 Ounce of Coconut Milk (from a Can)
-2 teaspoons of dairy-free Milk ( i used Soya)
-Dairy-free Dark Chocolate ( I used 2 Bars of Kinnertons Luxury)
-2 Teaspoons of Maple Syrup
(Optionals)
-Mint Leaves
-Peppermint Oil
-Lemon Extract/Oil (or fresh Juice)
-Orange Extract/Oil (or Fresh Juice)
(Just a side note, make sure you separate the Coconut Milk from the Liquid from the Can)
...
Step 1- Place the Flour, Desiccated Coconut, Coconut Milk and Maple Syrup into a Food Processor or Blender and whizz up for around 40 seconds or until combined.
If this mixture is too crumbly, you can always add in some Dairy-free Milk which will help to get the right, mouldable consistency.
Step 2- With clean hands, mould the Mixture into Bars and place onto a lined Plate or Tray (Freezer safe)
Pop the Bars into the Freezer for 15 minutes to set, while you prepare the yummy Chocolate.
Step 3- Using a Ban Marie, melt your Chocolate until smooth & creamy.
Separate the Chocolate into bowls so that you can add in your different flavourings.
I decided to add Orange Oil to 1st Bowl, Lemon Juice to the 2nd and Peppermint Oil to the 3rd.
Step 4- Get the Coconut Bars out of the Freezer and dunk into the Chocolate and place back on to your Tray or Plate.
Once all of the bars are ready, place the Tray back into the freezer to set for around an hour (depending how thick your chocolate is)
I added some decoration of Mint Leaves, orange & Lemon Peel to the corresponding flavoured bars.
All your Bars need to set fully then dive right in!
The Bars should be kept in a sealed container in the Fridge to munch on whenever!
Make sure you follow me on my Instagram for Daily/regular updates (and cutie pictures of my Kitty cat)<3
My Instagram- https://instagram.com/thelittleblogofvegan/
I would love to see your take on my recipes. Tag me on your photo using the hashtag #Blogofvegan @thelittleblogofvegan <3 I hope you enjoyed this recipe!
Share and follow me for more yummy posts to come!
Holly Jade
Recently i have been loving all things Coconut, whether that be for Hair, body or Food.
Growing up, my favourite Chocolate Bar used to be the Bounty Bar by Mars.
I wanted to make a healthier, vegan alternative to the Mars Bounty Bar. I decided to throw some flavours into the Bar which is totally optional, but i think it gave the Bars more flavour & taste.
Coconut has some Great health benefits. I will be writing a post very soon talking about the benefits of Coconut,so make sure to follow me on Social Media for daily updates!Links are in the sidebar!
Lets get on to the delicious recipe...
...
Ingredients-
-170g of Coconut Flour
-30g of unsweetened Desiccated Coconut
-8 Ounce of Coconut Milk (from a Can)
-2 teaspoons of dairy-free Milk ( i used Soya)
-Dairy-free Dark Chocolate ( I used 2 Bars of Kinnertons Luxury)
-2 Teaspoons of Maple Syrup
(Optionals)
-Mint Leaves
-Peppermint Oil
-Lemon Extract/Oil (or fresh Juice)
-Orange Extract/Oil (or Fresh Juice)
(Just a side note, make sure you separate the Coconut Milk from the Liquid from the Can)
...
Step 1- Place the Flour, Desiccated Coconut, Coconut Milk and Maple Syrup into a Food Processor or Blender and whizz up for around 40 seconds or until combined.
If this mixture is too crumbly, you can always add in some Dairy-free Milk which will help to get the right, mouldable consistency.
Step 2- With clean hands, mould the Mixture into Bars and place onto a lined Plate or Tray (Freezer safe)
Pop the Bars into the Freezer for 15 minutes to set, while you prepare the yummy Chocolate.
Step 3- Using a Ban Marie, melt your Chocolate until smooth & creamy.
Separate the Chocolate into bowls so that you can add in your different flavourings.
I decided to add Orange Oil to 1st Bowl, Lemon Juice to the 2nd and Peppermint Oil to the 3rd.
Step 4- Get the Coconut Bars out of the Freezer and dunk into the Chocolate and place back on to your Tray or Plate.
Once all of the bars are ready, place the Tray back into the freezer to set for around an hour (depending how thick your chocolate is)
I added some decoration of Mint Leaves, orange & Lemon Peel to the corresponding flavoured bars.
All your Bars need to set fully then dive right in!
The Bars should be kept in a sealed container in the Fridge to munch on whenever!
Make sure you follow me on my Instagram for Daily/regular updates (and cutie pictures of my Kitty cat)<3
My Instagram- https://instagram.com/thelittleblogofvegan/
I would love to see your take on my recipes. Tag me on your photo using the hashtag #Blogofvegan @thelittleblogofvegan <3 I hope you enjoyed this recipe!
Share and follow me for more yummy posts to come!
Holly Jade
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