Vegan Bounty Bars Recipe
By Loving It Vegan
🔪Prep Time: 20 mins
2 cups (160g) Dessicated Coconut (Finely Shredded Coconut)*
1/4 cup (55g) Coconut Oil
1/4 cup + 2 Tbsp (90ml) Canned Coconut Cream
1/2 cup (60g) Powdered Sugar
10.5oz (300g) Vegan Dark Chocolate*
1 tsp Coconut Oil
1Add the dessicated coconut, coconut oil, coconut cream and powdered sugar to the food processor and process together until well mixed. The mixture should stick together when you roll it into a ball.
2Spray a loaf pan with non stick spray and line it with parchment paper so that there is an overhang on either side. Press the coconut mixture down flat into the loaf pan and place it into the freezer for 20 minutes to set.
3Lift it out of the loaf pan using the parchment paper overhang and cut the coconut into 6 bars. Place the bars onto a parchment lined baking tray and return to the freezer until they are very firm and set.
4Break the chocolate into pieces and place it into a microwave safe bowl along with the coconut oil. Microwave in 30-second intervals, bringing it out to stir every 30 seconds until completely melted and smooth.
5Working quickly, dip each bar into the chocolate, and flip it over so that it’s completely covered in chocolate on both sides and then quickly return it to the parchment lined baking tray. Repeat for all six bars. Return the tray to the freezer for 5 minutes so the chocolate can set a little. Bring out the tray and use the remaining melted chocolate to drizzle chocolate over each of the bars. Return to the freezer to set properly for 10 minutes.
6Keep any leftovers in the fridge and serve them cold directly from the fridge.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Hot For Food
Lauren Toyota is hot for food… as long as it’s vegan! She’s cooking up vegan love and bringing the increasingly popular lifestyle to food fans across the globe. Her knack for creating vegan versions of popular comfort foods like mac and cheese, burgers, caesar salad, and even cheesecake is helping to catapult the vegan lifestyle into the mainstream and proving that plant based diets are far from boring. hot for food is part of Kin, the #1 lifestyle network on YouTube. Every Wednesday you can find Lauren sharing gourmet vegan comfort food recipes on the YouTube channel that now boasts over 465,000 subscribers and over 38 million channel views since launching in February of 2015. Her debut cookbook, Vegan Comfort Classics: 101 Recipes To Feed Your Face (Ten Speed Press/Penguin Random House) is available now wherever books are sold! Lauren’s cookbook is officially a best seller! The week of release it was the #1 selling cookbook in America according to Nielsen BookScan, ranked in the Top 100 overall books on Amazon.com, and ranked #4 on the Globe and Mail Best Sellers List in Canada (it also ranked twice more at #3 the weeks following). The debut cookbook was voted best cookbook in the 2018 Veggie Awards (VegNews Magazine), was a 2019 Gourmand Cookbook Awards National Winner, made the New York Times’s Summer Reading List, shortlisted for the 2019 Taste Canada Awards in Health and Special Diets, was an Amazon Best of the Month pick and it continues to be an Amazon bestseller. Lauren Toyota’s second cookbook hot for food all day (Ten Speed Press/Penguin Random House) is set for release on March 16, 2021. hot for food has been featured on many television shows to spread the vegan message across Canada and the US appearing on programs like Hallmark Channel’s Home & Family, Pickler & Ben, The Marilyn Denis Show, CTV’s The Social, CityLine, Breakfast Television, CTV Morning Live (Ottawa and Vancouver), Global National News Hour, Global TV’s Morning Show (Calgary and Toronto), and CHCH Hamilton’s Morning Live. Recently Lauren Toyota was named Canada’s Top Vegan Influencer gracing the cover of IMPACT Magazine, she also represented Toronto vegan’s on the cover of Now Magazine, and was the cover girl for Chatelaine‘s issue featuring women changing the way you eat! hot for food was also invited by Gene Baur (the President of Farm Sanctuary and a global animal activist) to contribute an original recipe to his new book Living The Farm Sanctuary Life. The book is available now and also features recipes from famous vegans like Emily Deschanel, Chloe Coscarelli, and Moby. You can order your copy here. The history of hot for food is short and sweet. It launched as a blog in February 2014 and earned over 10,000 visitors within the first week! hot for food was featured in Laika Magazine, Women’s Health Magazine, BuzzFeed, Huffington Post, Thrive, V-lish.com and contributed editorial for Clean Eating Magazine, FoodNetwork.ca, and Raw Food Magazine. At this time Lauren was with John Diemer and the two started to experiment with creating recipe videos, deciding to expand hot for food into a YouTube channel which gained over 100,000 subscribers within the first year. hot for food’s growth and success wouldn’t be what it is today had these two not joined forces and created something so special, but the duo are no longer in a relationship. Prior to launching hot for food and dreaming of running a vegan empire, Lauren Toyota was a MuchMusic VJ and nationally recognized TV host and producer for nearly 10 years. Visit her website for more info. You can also find her vlogging what she eats in a day, her travels, and sharing more personal aspects of her life on her other YouTube channel, Lauren In Real Life