RAW
▢ 2 ½ cups Desiccated Coconut ▢ 3 tbsp Maple syrup ▢ ¼ cup Coconut Oil ▢ ½ cup Coconut Milk COATING ▢ 1 ¼ cup Vegan Chocolate Chips ▢ 2 tsp Coconut Oil
1
In the bowl of a food processor, using the S blade attachment, add desiccated coconut, maple syrup, melted coconut oil, and canned coconut milk.
2
Blend on high speed for 30-45 seconds until the coconut mixture comes together like the flesh of a bounty bar.
3
Scoop out about 2 tablespoons of batter, press in your hand to shape a cylinder. Place each bar onto a plate covered with parchment paper.
4
Freeze the plate with the vegan coconut bars for 15 minutes to harden enough to be coated.
5
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.
6
Return the dipped coconut bars onto the plate covered with parchment paper and repeat until all bars are coated.
7
Pop the plate in the freezer again for 10 minutes to set the chocolate shell.
Prep Time: 20 minutes Fridge Time: 15 minutes Makes: 17 Bars Calories: 197 kcal per Bar