Make your own vegan Bounty
Make a Wish: In our "Make a Wish" series, we develop recipes that you've requested. Whether it's vegan chocolate bonbons, French toast, or vegan meatloaf sandwiches. Do you have a recipe request too? Until then, you can find all previous requested recipes here.
- Coconut filling
- 200 g grated coconut
- 20 g Coconut beer
- 50 g maple syrup/agave syrup
- 150 ml coconut milk
- chocolate coating
- 200g dark chocolate
- 20 g coconut oil
- 2 tbsp grated coconut
- Melt the coconut oil for the filling in a small saucepan.
- In a bowl, combine the desiccated coconut, coconut oil, maple syrup, and coconut milk (use only the thick top layer of a can of coconut milk, not the coconut water).
- Form the mixture into 15-20 Bounty bars and place them on a cutting board. Chill the Bounty bars in the freezer for at least one hour.
- Melt the dark chocolate and coconut oil in a double boiler. Remove from heat and let cool for about 10 minutes.
- Using two forks (or spoons), dip the Bountys into the liquid chocolate so that they are completely coated.
- Place the Bounty bars on a wire rack, decorate with coconut flakes and let them cool.
- Store the Bounty bars in the refrigerator (they will keep for up to 5 days).
It seems that when switching to a vegan diet, there's one thing you miss most: sweets! For our "Wish for Something" category, we regularly ask you on Instagram for recipe requests. After you've already asked us for recipes for vegan Toffifee, Yogurette, and Schokobons, another sweet treat kept popping up in your responses: Bounty!
To be honest, we really wonder why the original recipe isn't vegan already. After all, the chocolate bars consist of a coconut filling and a chocolate coating – two components that can be easily and quickly made plant-based. Until then, however, we'll simply make our own Bounty bars at home. We'll show you how!
