Vegan Bounty Bites
Coconut and chocolate seems to split people.
You’re either the type of person that dives right for the Bounty bar in a Celebrations box, or you’re the type of person who is only left with Bountys at the end.
Our method: eat all the other chocolates knowing people will leave the Bountys, then eat those too. It’s a tried and way to ensure you get the best (and most) of all worlds. For those of you who don’t like a Bounty, keep doing your thing and leave them for the rest of us. We appreciate you.
If you are a fan of the coconut-chocolate combo, these are for you. Simple, delicious and much healthier than a chocolate bar.
Don’t forget to tag #makankitchenstories and #makanmoments if you make it! <3
Ingredients:
-
2 cups desiccated coconut
-
1/4 cup maple syrup (sub agave)
-
1/4 cup coconut oil, melted
-
1/4 tsp vanilla powder
-
1/4 tsp Sea Salt
-
Vegan dark chocolate (for coating)
Method:
-
In a mixing bowl, combine desiccated coconut, maple syrup, coconut oil, vanilla powder and sea salt.
-
Mix together until the mixture can be pressed together in between two fingers. If the mixture is too wet, add more desiccated coconut. If too dry, add more coconut oil.
-
Press your mixture into chocolate moulds. If you don’t have moulds, you can shape them into balls and place onto a lined tray.
-
Freeze for at least 4 hours.
-
Place chocolate of choice in 30 second increments in the microwave until just melted. Be careful not to burn the chocolate.
-
Once ready, remove coconut from their moulds.
-
Dip the coconut balls into the mixture with a dipping tool or fork and shake off excess. Place back onto a baking paper lined tray. Repeat with remaining coconut shapes until finished.
-
Store these in the refrigerator to keep the chocolate from melting!
Don’t forget to tag @makansnacks and #makankitchenstories if you make it!
Leave a comment
Please note, comments must be approved before they are published