Chocolate Coconut Bars
These chocolate coconut bars are our new favourite snack. They taste just like Bounty bars but are far more healthy and full of nutrition.
We recently met up with Jane from Sweet Revolution at the Manchester Vegan Festival and had the chance to sample some of her lovely products. We loved them so much we’ve collaborated with the brand to provide delicious recipes for their newest product : Vegan Coconut Milk Powder.
We’re so glad Jane decided to send us this to make recipes with as we’ve struggled in the past to find a coconut milk that isn’t watery. A few of my recipes on here require coconut cream (which is made from canned coconut milk) but the only way to achieve the thick consistency is to find a brand that doesn’t contain emulsifiers, which can be quite a struggle. This coconut milk powder is the perfect solution as you can simply add more powder to the mixture to thicken it up and achieve the desired consistency.
It also comes in a 500g/17.5oz pack too so should last quite a while.
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Serves
12 bars
Prep
1 hr 35 mins
Cook
3 mins
Total Time
1 hr 38 mins
Dietary
DF, GF, VEG, V
Ingredients:
180g/6.5oz desiccated coconut
60g/2oz Sweet Revolution Vegan Coconut Milk Powder
150ml/5fl oz water
3 tbsp. coconut oil
4 tbsp. maple syrup
1 tsp. vanilla extract
To make the chocolate coating (sugar free, dairy free, vegan option)
5 tbsp. coconut oil
3 tbsp. cacao powder
2 tsp. maple Syrup
Alternative option:
250g/9oz dark chocolate, melted
Optional Toppings: chopped hazelnuts
Method:
- Add 150ml/5fl oz of warm water to the coconut milk powder and mix well until all lumps are removed.
- Add to a saucepan along with the vanilla extract, coconut oil & maple syrup. Heat gently over a low heat, stirring continually for 2-3 minutes then stir in the desiccated coconut.
- Line a baking tray or container with baking paper and spoon in the mixture. Firmly spread it all out and press down to ensure an even thickness.
- Place in the freezer for 30 mins until completely cooled down and firm then cut into even rectangles and place back in the freezer until hardened (approx. 1 hour).
- Once the coconut mixture has hardened make the chocolate topping by mixing together all the ingredients until a smooth consistency is reached (dairy free, sugar free, vegan option) or melt the dark chocolate, then using a spoon coat each of the bars in it. I'd recommend coating one side first then leaving it to set in the fridge before coating the other side.
- Add a sprinkle of chopped hazelnuts and leave to set.
