Vegan Bounties

Ingredients for 1 servings:

• 30 g coconut oil
• 100 g coconut butter
• 40 ml coconut milk
• 30 g maple syrup (alternatively honey or agave syrup)
• 90 g desiccated coconut
• 1 pinch(s) of ground vanilla or the pulp of ½ vanilla pod
• 1 pinch of sea salt
• 200 g dark chocolate (at least 70% cocoa content)

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

for all meta types, healthy snack, for about 10 pieces – DIY classic sweets

While you prepare the filling, you can preheat the oven to 50°C. For the filling, place the coconut oil, coconut butter, coconut milk, and maple syrup in a small, heatproof bowl and melt in the oven, then set aside. In a second bowl, combine the desiccated coconut, vanilla, and salt and stir into the melted mixture. Season to taste and add a little more sweetness if desired. Pour the coconut mixture into the silicone mold or form a few small bars from the mixture. Freeze these in the freezer for about 30-45 minutes. In the meantime, break the chocolate for the coating into small pieces and slowly melt them in the oven at 50°C. Finally, press the frozen Bounties out of the silicone mold and dip them into the melted chocolate. Carefully lift the bars out of the chocolate using two small forks and let them drain. Either let the Bounties dry on baking paper or place the bars on wooden skewers over a bowl or casserole dish. The Bounties taste best fresh from the refrigerator, where you can store them in an airtight container for about two weeks. This way, the chocolate will always be nice and crunchy, and the filling will be a true coconut dream.