Coconut Bounties

Chocolate-covered coconut bars are so yummy and so simple to veganize. They are light, refreshing and a perfect edible gift idea!

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Prep Time 30

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

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