Vegan, dairy-free, wheat-free, gluten-free, quick & easy.
Who fancies a little bite of deliciousness?
A bounty bar base, filled with a layer of almond butter, coated in dairy-free white chocolate, topped with a whole almond, a almond butter drizzle and pinch of sea salt.
I use condensed coconut milk in these bars which give a perfect, chewy and lightly coconutty flavour, just like a traditional Bounty bar!
With minimal ingredients, they’re great for parties, events or to snack on!
Preparation- 5 minutes
Freezing time- 1 hour
Makes- Approximately 10
-200g of finely desiccated coconut
– 320g (1 can) of sweetened condensed coconut milk (I use Natures Charm)
-Pinch of cream of tartar
-Dairy-free white chocolate (Click here for my homemade white chocolate recipe)
Step 1- In a large mixing bowl, combine the desiccated coconut, condensed coconut milk and a pinch of cream of tartar.
Step 2- Line a small, square baking tin with greaseproof paper and press the filling into the tin, making sure it’s compact.
Click here to get the tin I used for this recipe!
Step 3- Spread over some almond butter and pop the tin into the freezer for 1-2 hours to set.
This makes it easier for cutting and dipping in the chocolate.
Step 4- Melt some dairy-free white chocolate and once the bars have set, dunk each bar into the melted chocolate and place onto a baking tray.
Repeat for all of the bars.
Get my homemade white chocolate recipe here.
Step 5- Drizzle some almond butter over the bars, and top off with a sprinkling of sea salt and a whole almond.
Step 6- Once set, slice into bars and serve.
Store in a sealed container in the freezer and allow to stand at room temperature for 15 minutes before serving.
Shop the whole ‘Natures Charm’ range here.
A huge thank you to Natures Charm for collabing on this recipe with me!
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