200g desiccated coconut
2-3 tablespoons Agave syrup (or sweetener of choice)
1/3 cup coconut flour
170 ml pure coconut milk (I used reduced fat but any will do)
A large pinch of Pink Himalayan salt
1- 2 bars of dark chocolate (or preferred chocolate)
1 tbsp sweetener *optional
1-2 tbsp non-dairy milk
Blend the coconut, flour, milk and sweetener together until you have a crumbly consistency. Mould into bounty bar shapes (or into small rounded shapes). Place in a freezer for 1-2 hours until frozen.
Melt the chocolate, sweetener (if using) and milk in a suitable dish over a pot of boiling water and allow to melt gently. When melted blend together.
Remove the frozen coconut bars from the freezer and coat with the melted chocolate – the chocolate should harden as it comes in contact with the frozen bars.
You can place some that you will be eating soon in the fridge and store the rest for later in the freezer.
Easy! I find they are nicest when taken out of the fridge for a little while before eating. If you can control youself.
There you go – vegan friendly bounty bars.