Vegan berry bounty bars recipe
Vegan, gluten-free, wheat-free, natural sugars, quick & easy.
Who fancies pink bounty bars?!
The original bounty bar is obviously not vegan, so I came up with the idea to re-create the classic bounty but adding extra flavour.....BERRIES! Not only that, they make these bars pink!!!
Coconut has a wide range of benefits.
Check out my blog post talking about the health benefits of coconut-
http://bit.ly/2e2pY70
These little bites of deliciousness are quick & easy to create and only take 30 minutes to make!
Preparation- 10 minutes
Freezing time- 2-4 hours
Makes- Approximately 10 small bars
Level- Easy
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Ingredients
-235ml of coconut milk
-3 tablespoons of coconut oil
-1 teaspoon of maple syrup
-200g of unsweetened desiccated coconut
-2 teaspoons of raspberry powder
-A handful of crushed raspberries
+
-Dark chocolate (melted)
...
Step 1- Line a square baking tin with greaseproof paper.
Step 2- Place the coconut milk, coconut oil and maple syrup in a medium saucepan and heat on low until everything is combined.
Step 3- In a mixing bowl add in the desiccated coconut, raspberry powder, crushed raspberries and mix to combine.
Step 4- Take the coconut milk mixture off the heat and pour on top of the desiccated coconut and mix until fully combined.
Step 5- Press and compact the mixture into the lined tin then pop into the freezer for 2-4 hours.
Step 6- Once set, slice into bars and cover in melted chocolate then place back into the freezer for 20 minutes until set.
Store in a sealed container in the freezer and allow to stand at room temperature for 15 minutes before serving.
Flowers used in the photos are real, for photograph purposes only!
...
Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan
I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3
All of my social media links are in the side bar...come and say Hi :)
Share and follow me for more yummy posts to come!
Holly Jade
Step 1- Line a square baking tin with greaseproof paper.
Step 2- Place the coconut milk, coconut oil and maple syrup in a medium saucepan and heat on low until everything is combined.
Step 3- In a mixing bowl add in the desiccated coconut, raspberry powder, crushed raspberries and mix to combine.
Step 4- Take the coconut milk mixture off the heat and pour on top of the desiccated coconut and mix until fully combined.
Step 5- Press and compact the mixture into the lined tin then pop into the freezer for 2-4 hours.
Step 6- Once set, slice into bars and cover in melted chocolate then place back into the freezer for 20 minutes until set.
Store in a sealed container in the freezer and allow to stand at room temperature for 15 minutes before serving.
Flowers used in the photos are real, for photograph purposes only!
...
Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan
I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3
All of my social media links are in the side bar...come and say Hi :)
Share and follow me for more yummy posts to come!
Holly Jade
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