Vegan&Raw Bounty Bars Recipe

By November 4, 2015Dublin, HappyFood, Lenka, Recipes

 

Courtesy of Lenka who will have her own account on the blog from next week. Unbelievably delicious and super popular round at HappyFood. Enjoy 🙂

 

Makes 12 Bounty Bars

Coconut Filling

2 Cups/175g unsweetened desiccated coconut
1/4 cup/60ml coconut oil, melted (virgin coconut oil if you have it)
2 Tbsp. Coconut Nectar (You can substitute with Maple Syrup)
1 Tbsp. Maple Syrup
1/4 Tsp.Fine Grain Sea Salt
1 Vanilla Bean, seeds scraped
1 Tbsp Water

Raw Chocolate

1/4 Cup/60 ml Melted Coconut Oil
2 Tbsp./30 ml melted cacao butter
1/3 Cup / 30g Raw Cacao Powder
1/4 Cup Maple Syrup
A couple of pinches of salt to taste

So How Do you Put it All Together?

1. In a double boiler (or a glass bowl over a pot of simmering water) melt coconut oil. Remove from heat and add coconut nectar, maple syrup, sea salt and vanilla seeds, whisk to combine. Set aside.

2. Place coconut in a large bowl and sprinkle the tablespooon of water over the top and stir well. Pour the coconut oil mixture over and fold to combine using your hands if necessary. Taste for sweetness and adjust if necessary.

3. Line a 7*7 (18*18 cm) baking pan with plastic wrap leaving plenty of extra to hang over the sides. Press the coconut mixture firmly into place especially around the edges. If you don’t have a baking pan just use the plastic wrap as an edge pulling it up around the open ends pressing firmly to ensure it is compact. Wrap edges around coconut and place in the freezer to firm at least 30 minutes while you make the chocolate.

4. In a double boiler (or a glass bowl over a pot of simmering water) melt coconut oil and cacao butter. Add maple syrup and whisk to combine. When completely uniform remove from heat and sift in cacao and add sea salt. Taste for sweetness and saltiness and adjust accordingly. On an open work surface place a piece of parchment paper underneath a cooling rack (an oven rack will work just fine but it helps if whatever you choose fits into your freezer). Make space in your freezer for the rack to fit.

5. Remove coconut from the freezer. Unwrap and cut into 12 bars of equal size. Round off the ends by slicing off the corners if you like for prettiness sake. One by one place a coconut bar into the liquid chocolate and turn over a couple of times to coat. Remove with a fork allowing any excess chocolate to drip back into the bowl then place on the cooking rack. Repeat with remaining bars. Once all the bars have been done and they are no longer dripping place rack in the freezer for the chocolate to harden (about 15 minutes). Remove from the freezer and repeat the process giving each bar one more coat. Return bars to the freezer.

6. If you have any chocolate remaining remove chocolate bars from the freezer and drizzle it over the top in a design that you like. Return to the freezer to firm up completely for at least one hour. Then remove bars from rack and store in an airtight container in the freezer for up to two months.

 

So good luck guys and gals and let us know how you get on with it.

 

#onlypositivevibes #happyfood

Matt

Author Matt

I started YogaHub out of a room at the back of someone else's house back in 2012 with nothing more than an idea. I'd been teaching Yoga since 2008 and had no intention of opening a Yoga Studio. I think, like everything I've done, I just decided one day I was going to give it a try. And try I did and if you're reading this I guess I'm still trying.

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