▢ 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
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 like the flesh of a bounty bar.
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.
Freeze the plate with the vegan coconut bars for 15 minutes to harden enough to be coated.
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 bars 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.
Prep Time: 20 minutes Fridge Time: 15 minutes Makes: 17 Bars Calories: 197 kcal per Bar