Vegan Bounty Bars with Dark Chocolate Coating
Homemade vegan coconut candy bars modeled after the classic Bounty, made with shredded coconut, agave syrup, and coconut cream, then enrobed in dark chocolate. These no-bake confections are chilled to set and store well for several weeks.
Ingredients
- cocco 100 g di farina
- sciroppo di agave 40 ml
- vaniglia Essenza
- olio di cocco 160 g di crema
- cioccolato fondente 130 g
- olio di cocco 30 ml
Instructions
- 1
Combine shredded coconut with agave syrup in a bowl. Add vanilla essence and mix thoroughly with cooled coconut cream until the mixture appears compact but not crumbly.
- 2
Refrigerate the mixture for 20 minutes or freeze for about 10 minutes until workable.
- 3
Scoop a spoonful of mixture, shape into an oval form between your hands, aiming for bars weighing 15-16 g each. Weigh each portion for consistency.
- 4
Arrange shaped bars on a tray lined with parchment paper or plastic wrap. Chill in the refrigerator or freezer until set.
- 5
Chop the dark chocolate and place in a bowl. Add coconut oil and melt gently in the microwave or over a double boiler.
- 6
Using a fork, dip each bar into the melted chocolate and let excess drip back into the bowl.
- 7
Place coated bars on parchment paper to set. Refrigerate for at least one hour until the chocolate solidifies.
- 8
Serve.
Tips
Weigh each shaped bar (15-16 g) for uniform-sized candies
Use parchment paper or plastic wrap to prevent sticking during chilling
Good to Know
Refrigerate in an airtight container for 2-3 weeks.
Bars can be shaped and frozen for up to one month before chocolate coating.
Serve chilled or at room temperature.
Common Mistakes
Do not skip the initial chill time to avoid a mixture too soft to shape
Do not overheat the chocolate to prevent it from becoming thick or seizing