Barrette Bounty vegane (sane, crude)

These raw bounty bars are healthy barrette Bounty vegane made with 4 simple ingredients. Bonus, these coconut bars are also low-carb, gluten-free, and keto-friendly!

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Vegan Bounty Bars

A healthy no-bake bounty bar recipe made with 5 simple ingredients.

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Tempo di preparazione: 20 verbale min

Tempo totale: 20 verbale min

Corso: Dessert, spuntino

cucina: americano

Dosi: 17 bar

Calorie: 197 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

1x2x3x

Ingredienti

US consuetudinario - Metrico

• ▢ 2 tazza Cocco essiccato non zuccherato - finely ground coconut not shredded
• ▢ 3 cucchiai Sciroppo d'acero - or liquid sweetener of choice like keto sweetener see notes
• ▢ ¼ bicchiere Olio di cocco fuso
• ▢ ½ bicchiere Latte di cocco in scatola - Shake can before opening and measuring

Copertura al cioccolato

• ▢ 1h XNUMXmin bicchiere Gocce di cioccolato fondente senza lattosio
• ▢ 2 cucchiaini Olio di cocco

Istruzioni

• Before you start, shake the can of coconut milk before opening, then measure the amount required by the recipe.
• In the bowl of a food processor, using the S blade attachment, add desiccated coconut, maple syrup, melted coconut oil, and canned coconut milk.
• Blend on high speed for 30-45 seconds until the coconut mixture comes together. You may have to stop the food processor, scrape down the side of the bowl, and process again until the ingredients are sticking together. Overall, it takes a max of 1 minute 30 seconds to blend.
• Chill the batter for 10 minutes. This step makes it easier to shape the coconut mixture into bars.
• Remove bowl from the fridge, scoop out about 2 tablespoons of batter, press in your hand to shape a cylinder, and form bars. Place each bar onto a plate covered with parchment paper. Repeat until no more batter is left, leaving half a thumb of space between each bar.
• Freeze the plate with the coconut bars for 15 minutes to harden.
• Five minutes before removing the bars from the freezer, start melting the dark chocolate chips and coconut oil in a saucepan over medium heat. Otherwise, place the ingredients into a microwave-safe bowl, microwave by 20-second bursts, stirring between, until melted and shiny.
• Remove the coconut bars from the freezer and, using two forks or wooden tongs to hold the bar, dip into the melted chocolate to coat the coconut bars fully.
• Return the dipped coconut bar onto the plate covered with parchment paper and repeat until all bars are coated.
• Pop the plate in the freezer again for 10 minutes to set the chocolate shell.
• Store the bounty bar in a sealed container in the fridge for up to 2 weeks or freeze and thaw at room temperature just before eating.

Note

Olio di cocco – can be replaced with the same amount of melted cocoa butter.

Opzione chetogenica – use sugar-free maple flavored syrup to replace maple syrup and sugar-free dark chocolate chips for the coating.

Liquid sweetener – all vegan sweeteners work in this recipe, including brown rice syrup, agave syrup, date syrup.

Attrezzatura

Food Processor

Terrina

Misurini e Cucchiai

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Alimentazione

Servendo: 1bar | Calorie: 197kcal | Carboidrati: 12g | Proteine: 2g | Grasso: 17g | Grassi saturi: 15g | Sodio: 17mg | Potassio: 161mg | Fibra: 3g | Zucchero: 7g | Vitamina A: 1IU | Vitamina C: 1mg | Calcio: 40mg | Ferro: 1mg

Ingredienti e sostituzioni

All you need to start making your own healthy raw bounty bars at home are 4 ingredients and a food processor.

• Unsweetened desiccated coconut – it refers to finely ground coconut, not shredded coconut that is grated. I’m a fan of using desiccated coconut, if you are too, you have to try my Macarons vegani.
• Sciroppo d'acero – or any liquid sweetener you love, including sugar-free maple syrup if you want to make keto bounty bars.
• Latte di cocco in scatola –  don’t use packaged coconut milk. It’s too thin, too low in fat, and won’t stick the coconut batter to form bars. Always shake the can of coconut milk before opening and measuring! You can also use canned coconut cream as a replacement. It will increase the saturated fat of the recipe but tastes amazing. As for coconut milk, shake the can vigorously before opening it.
• Olio di cocco – you must use coconut oil or cocoa butter but not vegetable oil. Coconut oil and cocoa butter are the only two plant-based fats that solidify under 23C to firm-up no-bake desserts.

How To Make Vegan Bounty Bars

How To Make Them Keto

If you want to use this recipe to make low-carb, sugar-free bounty bars, you will have to swap two ingredients.

• Sciroppo d'acero – replace with sugar-free maple-flavored syrup from Choc Zero or Lakanto.
• Gocce di cioccolato fondente – use stevia-sweetened dark chocolate chips.

Altre ricette di dolci vegani crudisti

I love to create easy raw vegan dessert recipes. They are easy, healthy, nourishing, and gluten-free. Below I listed my favorite raw vegan dessert recipes to try:

Barrette proteiche senza glutine

No-bake Peanut Butter Bars

Barrette proteiche al gusto di impasto per biscotti

Barrette perfette