Vegan Coconut Bounty Bar

Name: Vegan Coconut Bounty Bar
Prep time: 45 min
Yield: Serves 14
Ingredients: 2 1/2 cups McKenzie's Fine Desiccated Coconut; 3 tbs maple syrup; 1/2 cup coconut cream; 2 tbs coconut oil, at room temperature; 1/2 tsp vanilla extract; 300g dark chocolate; 1 tsp coconut oil, extra; 1/3 cup, for decoration McKenzie's Shredded Coconut

Serves 14

Prep 45 mins

Cook 0 mins

2^1/2cups McKenzie's Fine Desiccated Coconut 3 tbs maple syrup 1/2 cup coconut cream 2 tbs coconut oil, at room temperature 1/2 tsp vanilla extract 300g dark chocolate 1 tsp coconut oil, extra 1/3 cup, for decoration McKenzie's Shredded Coconut

Step 1

Line a square 20cm x 20cm baking tin with parchment paper allowing an overhang on each side.

Step 2

Place desiccated coconut, maple syrup, coconut cream, coconut oil and vanilla extract into a food processor. Process for a short period of time until all ingredients are combined and the mixture forms easily into a ball. If too dry, add a touch more coconut cream. Place the coconut mixture into the prepared tin. Use your hands to press down the mixture equally and place in the freezer for 20 minutes.

Step 3

Once firm, take the coconut block out of the tin and use a hot knife to cut into rectangular bars. Place the bars back in the freezer while you melt the chocolate.

Step 4

Break the chocolate into small pieces and place in a microwave safe bowl. Add the extra coconut oil. Microwave in 30 second increments until melted and smooth. Cover each bar with melted chocolate, place on a lined tray and sprinkle with shredded coconut. Place in the fridge until chocolate is firm.

Best eaten straight from the fridge.