Cape Town
31 May – 2 June 2024
Cape Town International Convention Centre (CTICC 2)

Johannesburg
26 July – 28 July 2024
Kyalami International Convention Centre

Coconut Bounties

Coconut Bounties

Chocolate-covered coconut bars are so yummy and so simple to veganize. They are light, refreshing and a perfect edible gift idea!
Prep Time 30 minutes
Course High Tea, Snack
Servings 8 large bars

Equipment

  • 1 Blender
  • 1 Loose-bottom cake tin
  • 1 Greaseproof paper

Ingredients
  

For the filling

  • 180 g desiccated coconut (2 cups)
  • 160 ml coconut cream (51/2 fl oz)
  • 125 g coconut oil (1/2 cup)
  • 4 tbsp coconut honey or maple syrup
  • 1 tsp vanilla bean paste

For the coating

  • 2 x 100 g (31/2 oz) bars dairy-free chocolate, chopped

Instructions
 

  • Line a 23cm (9in) square, loose-bottom cake tin with greaseproof paper.
  • Put all the filling ingredients in your blender and whizz until all the ingredients are well incorporated.
  • Tip the mixture into the lined cake tin and push it into the corners.
  • Press the mixture down with the back of a wooden spoon until it’s level, then pop the cake tin into your freezer to set while you melt the chocolate.
  • Melt the chopped chocolate in a heatproof mixing bowl set over a small saucepan of simmering water.
  • When all the chocolate has melted, lift the bowl off the pan and setaside to cool slightly.
  • Take the chilled filling out of the freezer and slice the coconut into eight bars.
  • Warm your knife under hot water before slicing each time to make this easier.
  • Line a baking sheet with greaseproof paper.
  • Use a fork to dip the coconut pieces individually in the chocolate, shake off any excess chocolate and place them on the lined tray.
  • Once you’ve coated all the pieces, pop them in the fridge to set for 2 hours.
Keywords Avant Garde Vegan, Gaz Oakley, Gaz Oakley dessert, Vegan dessert, Vegan desserts, VEGAN FOOD, Vegan recipes, Vegan snack, Vegan sweets, Vegan treat, Vegan valentine, Veganuary

Recipes we’re loving:

Avocado, basil and lemon pasta

Avocado, basil and lemon pasta

Here’s something fresh, quick, and delicious! Avocado, basil, and lemon pasta. Recipe with thanks to @aliyasvibrantlife from the 2023 Plant Powered Show.

Vegan Malva Pudding with Almond Ice-cream

Vegan Malva Pudding with Almond Ice-cream

If you are looking for something sweet and decadent, try this delicious ‘Vegan Malva Pudding & Almond Ice Cream’ recipe by The Plant Powered Show / SA Chefs competition Finalist 2022: Palesa Mokhafola

Lentil Cottage Pie

Lentil Cottage Pie

This dish from Rea-The Cooking Dietician is rich, saucy, and packed with flavour, as well as protein and fibre, making it a great substitute for traditional meat dishes. Not to mention the creamy and fluffy mashed potato topping, pure heaven! Give this dish a try for any occasion and you’re sure to feel satisfied and energised.

Raw Avocado Chocolate Tart with Vegan Meringue

Raw Avocado Chocolate Tart with Vegan Meringue

This vegan, gluten-free and no-bake Chocolate Avocado Tart with thanks to The Cinnamon Club, Cape Town is an absolute treat! The creamy texture is so rich and luscious, you’d never believe it’s dairy-free. You might be wondering: what does avocado have to do with dessert? Trust us, this Avocado Chocolate Tart is worth a try. It’s not only delicious but also incredibly easy to make and it’s good for you.

Plant-Based Affogato

Plant-Based Affogato

This rich and creamy dairy-free affogato recipe is the perfect night cap for a holiday meal and it’s sure to be one of the coolest desserts this Summer!