Dark Chocolate Bounty Bars with coconut filling and chocolate coating.

Dark Chocolate Bounty Bars

ByOlivia Carter
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why make this recipe

Dark Chocolate Bounty Bars are a delicious treat that combines the rich taste of dark chocolate with the sweet and chewy texture of coconut. These bars are not only tasty but also easy to make at home. They are perfect for satisfying your sweet tooth without using any artificial ingredients. Plus, they can be enjoyed by vegans and everyone who loves chocolate!

how to make Dark Chocolate Bounty Bars

Ingredients:

  • 1 cup shredded coconut
  • 1/4 cup coconut milk
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 200g dark chocolate (vegan)

Directions:

  1. In a bowl, mix the shredded coconut, coconut milk, maple syrup, and vanilla extract until well combined.
  2. Form the mixture into small bar shapes and place them on a baking sheet lined with parchment paper.
  3. Freeze the bars for about 30 minutes until firm.
  4. Melt the dark chocolate in a microwave or double boiler.
  5. Dip each bar in the melted chocolate until fully coated.
  6. Place them back on the parchment paper and let them set in the fridge until the chocolate hardens.

how to serve Dark Chocolate Bounty Bars

You can serve Dark Chocolate Bounty Bars as a dessert or snack anytime you want. They are great on their own or paired with a cup of coffee or tea. You can also cut them into smaller pieces and share them with friends and family. They make a lovely treat for parties or gatherings!

how to store Dark Chocolate Bounty Bars

To keep your Dark Chocolate Bounty Bars fresh, store them in an airtight container in the refrigerator. They can last for about a week. If you want to keep them longer, you can freeze the bars. Just make sure to wrap them well to avoid freezer burn.

tips to make Dark Chocolate Bounty Bars

  • Be careful not to overheat the chocolate while melting it. Stir it gently and stop when it is mostly melted to avoid burning.
  • If the coconut mixture is too dry, you can add a little more coconut milk.
  • You can sprinkle some sea salt on top of the chocolate before it hardens for a sweet and salty flavor.

variation

If you want to change things up, try adding a few drops of almond extract for a different taste. You can also mix in some crushed nuts or dried fruit into the coconut mixture for added texture and flavor.

FAQs

1. Can I use a different sweetener instead of maple syrup?
Yes, you can use agave syrup or honey if you’re not strictly vegan.

2. What type of dark chocolate should I use?
Choose a vegan dark chocolate that has at least 70% cocoa for a rich flavor.

3. Can I use unsweetened shredded coconut?
Yes, you can use unsweetened shredded coconut to lower the sugar content. Just adjust the maple syrup to taste if needed.

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Dark Chocolate Bounty Bars

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Diet: Vegan
Print Recipe

Description

Delicious homemade treats that combine the rich taste of dark chocolate with sweet, chewy coconut, perfect for satisfying your sweet tooth.

Ingredients

  • 1 cup shredded coconut
  • 1/4 cup coconut milk
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 200g dark chocolate (vegan)

Instructions

  1. In a bowl, mix the shredded coconut, coconut milk, maple syrup, and vanilla extract until well combined.
  2. Form the mixture into small bar shapes and place them on a baking sheet lined with parchment paper.
  3. Freeze the bars for about 30 minutes until firm.
  4. Melt the dark chocolate in a microwave or double boiler.
  5. Dip each bar in the melted chocolate until fully coated.
  6. Place them back on the parchment paper and let them set in the fridge until the chocolate hardens.

Notes

Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Vegan

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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