Vegan, no-bake, gluten-free, wheat-free, quick & easy.
A delicious mix between a classic Bounty bar and ‘Nutella’.
A Bounty bar style base, topped with whole hazelnuts, vegan ‘Nutella’, coated in a light dairy-free chocolate, decorated with even more hazelnuts and melted chocolate.
If you’re ever after a perfectly sweet treat to enjoy with a hot chocolate, tea or coffee….these are the chocolates for you!
The mix of coconut and hazelnuts go together beautifully. The bar is chewy, with a divine crunch from the nuts.
Preparation- 5 minutes
Freezing time- 1 hour
Makes- Approximately 10
-200g of unsweetened desiccated coconut
-320g of condensed coconut milk (I use Natures Charm)
-Pinch of cream of tartar
40g of whole hazelnuts
-140g of vegan ‘Nutella’
-200g of dairy-free chocolate
-1 teaspoon of coconut oil
To make the bars
Step 1- In a large mixing bowl, combine the desiccated coconut, condensed coconut milk and a pinch of cream of tartar.
Mix together to fully combine until it all sticks together.
Step 2- Line a small, square baking tin with greaseproof paper and press the coconut mixture into the tin, making sure it’s compact.
Click here to get the tin I used for this recipe!
Step 3- Press whole hazelnuts into the coconut mixture (optional)
Step 4- Spread some ‘Nutella’ over the coconut base 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 5- Melt some dairy-free dark chocolate and coconut oil, 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.
Step 6- Decorate with some whole hazelnuts, ground hazelnuts and even more melted chocolate, then pop back into the freezer for 10 minutes.
Step 7- 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.
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