Ingredients

The following ingredients have 10 Servings
  • 7 oz desiccated shredded coconut ((200 gr))
  • 3/4 can full-fat coconut milk ((discard the watery part))
  • 2 tablespoon maple syrup
  • 7 oz 70% organic dark chocolate or vegan milk chocolate ((200 gr))

Instruction

  • In a food processor add desiccated coconut, coconut milk and maple syrup.
  • Mix for 30 seconds or until combined, scraping down the mixture with a spatula if necessary.
  • Shape the mixture into small logs and arrange them on a baking tray covered with parchment. Refrigerate for 1 hour in the fridge, or in the freezer for 10-15 min.
  • In the meantime melt the chocolate in the microwave, or in a heat-proof bowl over a pan filled with simmering water. Once melted allow to cool slightly.
  • Dip each bounty bar into melted chocolate and arrange on a cooling rack.
  • Make sure you put some parchment paper beneath the rack to catch the chocolate in excess.
  • Allow your bounty bars to set then serve.
  • Store in the fridge for up to 5 days.