I feel like I’m on a roll lately with all these dessert recipes and you guys have been loving them too! I actually have been enjoying creating these sweet creations because I really believe in not depriving ourselves of dessert and that a balanced diet can include dessert every day! For me, it’s all about having clean ingredients and knowing what you put into your food, plus moderation of course!
These bars are inspired by Bounty Bars which I loved growing up as a kid but are Vegan, Dairy-free, Gluten-free, Refined sugar-free & Soy free too! The coconut to chocolate ratio was perfect for me but you can always double the chocolate part of the recipe too.
My bars contain minimal ingredients unlike the actual Bounty Bar…which has A LOT of sugar and the following…
Sugar, Desiccated Coconut, Glucose Syrup (Sources include Wheat), Milk Solids, Cocoa Butter, Cocoa Mass, Invert Sugar, Vegetable Fat, Emulsifiers (471, Soy Lecithin), Humectant (Glycerol), Salt, Natural Flavour (Vanilla Extract), Peanuts.
ps. Peanuts?? I’m allergic to peanuts and never had an allergic reaction – weird!
Here are some pictures of the steps to help you out:
This is the crust, make sure to pack it in super well so it doesn’t fall apart. Once packed – freeze it!
I really hope you try out this delicious (no bake dairy-free, gluten-free, grain-free, refined sugar-free) Coconut Chocolate “Bounty” Bar recipe! Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends! To never miss a post again, you can subscribe to my blog on your right hand panel and receive a freebie too!
Coconut Chocolate “Bounty” Bars (No Bake, Vegan & GF)
Double boiler: if you don't have one, you can place a pot of water, filled half way and start to boil the water. Place a metal bowl on top and put the cacao butter in there. This will get the cacao to melt without burning. Be careful when touching the bowl because it gets quite hot. I like to keep the chocolate lightly sweet because the crust is also naturally sweet but if you want, add a bit more maple syrup to your chocolate.
- 3 cups unsweetened desiccated coconut
- 2 tbsp maple syrup
- 3 tbsp coconut oil
- 1 cup cacao butter (chop up & pack loosely when measuring)
- 1/4 cup maple syrup
- 2 heaping tbsp cacao powder
- Line 11x7-inch baking dish with plastic wrap. Parchment paper can also work but is tougher to work with.
- For the filling, combine all ingredients in a food processor and combine on high (about 5 minutes) until the mixture is well combined and slightly sticky when pinched between your fingers.
- Pack into prepared dish, press firmly until solid and creating an even crust. Transfer to the freezer.
- For the filling, using the double boiler method (*see notes), melt the cacao butter. Remove from heat and stir in the remaining filling ingredients until well incorporated. Allow to cool for 20 minutes.
- Remove crust from the freezer, stir the chocolate one more time and pour on top of the crust. Return to freezer for 2 hours.
- Once frozen solid, chop into pieces and enjoy! Store any excess in the freezer or fridge (depending how you like it).