With four simple ingredients you’ve got a sweet vegan treat, a Bounty chocolate bar as easy as one, two, three!
Anne is my neighbor friend who is training to be a reflexology practitioner at the moment. As we were crossing paths we stopped to give each other a bisous , and then had a quick chat. She mentioned she had just received compliments from her daughter’s teacher on some vegan Bounty bars that she had made and delivered to her the other day. Miam, j’adore les barres de chocolat bounty! — It’s pronounced boonty here.
Anne picked up the cue rather quickly…
…and kindly suggested that the next time she made some she would let me have a taste. Leaping on that opportunity I asked to be there while she made them so I could share this with you folks.
Then she asked me for a favor in return, to be her cobaye — noted, new vocab added to the list (guinea pig)—for her reflexology practice sessions. It seems to me a win-win situation: Bounty treats and a reflexology treatment. Who could say no to that!
Not counting the refrigeration time, this took about 15 minutes to prepare. This is a wonderful treat to prepare with young kids too. Good to keep in mind on a rainy day.
Anne’s Vegan Bounty Bars
INGREDIENTS//Yields approximately 22 pieces
• 200 grams unsweetened shredded coconut
• 2 tablespoons virgin coconut oil
• 2.5 tablespoons maple syrup
• 150 grams dark chocolate, melted
In a medium size mixing bowl combine the first three ingredients and mix well.
Using an ice cube tray, fill each square with the mixture.
Place it in the refrigerator for 45 minutes to set.
Melt the chocolate.
Take out the refrigerated coconut squares.
Dip each piece into the melted chocolate, turning it around so that it is all coated in it.
Place it on parchment paper. Then refrigerate them until firm.
Don’t waste any leftover melted chocolate, just make chocolate drops on your parchment paper and add some nuts and raisins to it or whatever you have in your cupboards.