Description
These Vegan Raspberry Bounty Bars are a deliciously healthy treat combining coconut, freeze-dried raspberries, and rich vegan chocolate. Easy to prepare and no baking required, these bars offer a perfect balance of fruity tartness and creamy chocolate indulgence, ideal for a wholesome snack or dessert.
Ingredients
Scale
Main Ingredients
- 2 cups desiccated coconut
- 6 ½ tablespoons creamed coconut (or coconut butter)
- ½ cup freeze dried raspberries
- Pinch sea salt (or pink Himalayan salt)
- 3 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- 1 tablespoon plant-based milk of choice
- 8 oz vegan chocolate
Instructions
- Mix Ingredients: Add the desiccated coconut, creamed coconut, freeze-dried raspberries, and salt into a blender or food processor and blend until evenly mixed. Then add the maple syrup, vanilla extract, and plant-based milk, blending again for a few minutes until the mixture combines well and starts to stick together.
- Portion Mixture: Weigh out the mixture into portions of about 30g to 40g each. Line a baking tray with parchment paper to prepare for shaping.
- Shape Bars: Roll each portion into balls and then flatten them into a chocolate bar shape using your fingers, placing each shaped bar onto the lined baking tray.
- Freeze Bars: Place the tray with bars into the freezer for at least 30 minutes to firm up.
- Melt Chocolate: Finely chop the vegan chocolate. Melt two-thirds of the chocolate using a double boiler method. Remove from heat and stir in the remaining third of the chopped chocolate to temper it for smooth texture. Transfer melted chocolate to a tall jar for easy dipping.
- Coat Bars: Insert a toothpick into each bar, then dunk them in the melted chocolate to coat. Set the coated bars on parchment paper to dry. Optionally, dip them a second time for extra chocolate coverage. Finally, sprinkle with freeze-dried raspberries while the chocolate is still wet.
- Store: Once set, store the chocolate-coated bars at room temperature in an airtight container.
Notes
- Ensure the mixture is sticky enough to hold shape; add a little more plant-based milk if too dry.
- Use quality vegan chocolate for the best flavor and smooth coating.
- Freeze drying your own raspberries or purchasing good quality ones will enhance the fruity taste and texture.
- Dipping twice in chocolate ensures a thicker, more indulgent coating.
- Bars can also be stored in the refrigerator for extended shelf life but bring to room temperature before serving for best taste.
