Chocolate Dessert

Blueberry 'bounty' bars

Name: Vegan bounty bar recipe
Yield: 12
Ingredients: 90 g (1 cup) desiccated coconut; 155 g (1 cup) blueberries, fresh or frozen and thawed; 125 ml (½ cup) melted coconut oil; 3 tablespoons coconut cream; 2.00 teaspoon vanilla bean paste or powder; 1 tablespoon maple syrup, coconut nectar or monk fruit syrup; 300 g (2 cups) roughly chopped Luke’s Chocolate (see below); 220 g (1 cup) cacao butter, plus extra if needed; 125 ml (1⁄2 cup) coconut oil, plus extra if needed; 125 g (1⁄2 cup) smooth peanut butter or macadamia nut butter, plus extra if needed; 250 g (2 cups) cacao powder, plus extra if needed; 2–4 drops liquid stevia or 250 ml (1 cup) monk fruit syrup, maple syrup or coconut nectar

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https://healthimprovements.info/recipes/vegan-bounty-bar-recipe/2k0tsj2b — Blueberry 'bounty' bars

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by Luke Hines

Sep 12, 2019

A fruity, vegan take on the beloved bounty bar chocolate. This is an edited extract from 'Eat More Vegan by Luke Hines, Published by Plum, RRP $39.99, Photography by Mark Ropper.'

90 g (1 cup) desiccated coconut
155 g (1 cup) blueberries, fresh or frozen and thawed
125 ml (½ cup) melted coconut oil
3 tablespoons coconut cream
1 teaspoon vanilla bean paste or powder
1 tablespoon maple syrup, coconut nectar or monk fruit syrup
300 g (2 cups) roughly chopped Luke’s Chocolate (see below)

Luke’s Chocolate (makes roughly 500g)

220 g (1 cup) cacao butter, plus extra if needed
125 ml (1⁄2 cup) coconut oil, plus extra if needed
125 g (1⁄2 cup) smooth peanut butter or macadamia nut butter, plus extra if needed
250 g (2 cups) cacao powder, plus extra if needed
1 teaspoon vanilla bean paste or powder
2–4 drops liquid stevia or 250 ml (1 cup) monk fruit syrup, maple syrup or coconut nectar

Method

1.

For Luke's chocolate, line a baking tray or brownie tin with baking paper, or a standard 12-hole muffin tin with paper cases.
2.

In a saucepan over medium–low heat, gently stir together the cacao butter and coconut oil until melted. Add the nut butter and heat, stirring frequently, for 3–4 minutes, or until the nut butter has softened and is completely incorporated into the mixture.
3.

Remove the pan from the heat and gently whisk in the cacao powder, vanilla and your sweetener of choice. Keep whisking until thick, creamy and well combined, then taste and adjust the consistency and sweetness as follows: For a thicker, darker chocolate, add some more cacao powder. For a smoother chocolate, add some more coconut oil. For a fudgy chocolate, add some more nut butter. For a sweeter chocolate, add some more sweetener of choice.
4.

Once the chocolate is to your desired taste and consistency, pour it into your prepared tray or tin, transfer to the fridge or freezer and leave until set firm. Store in a suitable airtight container in the fridge for up to 1 month or in the freezer for up to 3 months.
5.

For the bounty bars, place all the ingredients except the chocolate in a food processor and pulse until combined.
6.

Tip the mixture into a bowl, transfer to the freezer and leave to chill for 30 minutes, or until firm enough to shape with your hands.
7.

Once chilled, divide the mixture into 12 evenly sized pieces. Using your hands, mould each piece into a bar shape, then arrange the bars on a tray lined with baking paper. Return to the freezer for 30 minutes to set completely.
8.

For the chocolate coating, melt the chocolate in a small saucepan over low heat, stirring, until thick and creamy. Remove from the heat and leave to cool slightly so that it is still runny but not super hot.
9.

Using your fingers, dip one of the chilled coconut bars briefly into the chocolate to coat completely, then place the bar back on the plate or tray. Repeat with the remaining bars, then return them to the fridge until the chocolate is set and these ‘bounty’ bars are ready to be devoured!
10.

The bounty bars will keep in the fridge for up to 1 week or in the freezer for up to 3 months.

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Recipe Notes

You’ll see in this picture I have poured a thick layer of the chocolate over the top before completing the dipping process. This results in a thicker, chunkier chocolate coating on top. To do the same, simply spoon the chocolate onto the prepared chilled blueberry and coconut bars, place in the freezer for 10 minutes to firm up, then dunk as per the instructions above. Thank me later!