If you grew up eating Bounty bars, you’re in for a treat. While Bounty Bars weren’t all too common in Canada (as far as I remember), any time we had a box of chocolate or pick of the checkout at the grocery store, coconut anything always found it’s way into my belly. Bounty bars, for those of you who have not been blessed by their goodness, are super sweet coconut enrobed in chocolate and topped with an almond. It seems simple, but I’d put money on saying that they are far superior to the Mars bars of the world. Instead of my childhood uber sweet bar (that I know I would eat the entire thing at once), I’ve made a grown up, vegan bounty bar – my recipe for chocolate covered coconut almond bites.
This vegan bounty bar recipe is full of flavor, thanks for coconut, maple syrup and chopped almonds. It’s the perfect level of sweetness (aka you don’t feel sick after eating it), and makes for a pretty great snack or midday dessert. While the recipe makes 10… let’s be real, that’s a single serving…right?
The best part about these chocolate covered coconut almond bites it that they’re perfect for storing in the freezer. I like to give it 10 minutes to thaw before chomping down, but I’m also into cutting it up and throwing it on top of my smoothie or porridge bowl… because YOLO, they’re delicious.
Let me know what you think, and if you’re looking for another tasty sweet recipe, check out my recipe for Cookie Dough Balls… you won’t regret it
#chocolate #chocolatecovered #coconut #snackrecipe #bountybar #vegansnack #vegandessert #nobakedessert
Chocolate Covered Coconut Almond Bites
Author Micah Siva
Total time: 20 minutes
Yield: 10 Bites
Ingredients
- 1 cup unsweetened shredded coconut (240ml)
- 1 tbsp maple syrup (15 ml)
- 2 tbsp coconut oil (30 ml)
- 1 tsp vanilla
- ⅓ c (80 ml) chopped almonds + 5 almonds, halved for decoration
- Pinch sea salt
- 1, 80g bar dark chocolate, chopped
Preparation:
- Line a baking sheet with parchment or wax paper.
- In a food processor, blender, or using an immersion blender, combine coconut, maple syrup, oil, and vanilla. Blend until a dough forms.
- Transfer coconut mixture to a bowl. Add chopped almonds, and form into 10 balls (approximately 1 tbsp). It helps to wet your hands before forming.
- Chill in refrigerator or freezer until firm.
- Melt chocolate in a double boiler, or in 20 second intervals in the microwave. Use a fork to lower balls into melted chocolate, covering it completely. Top with a halved almond and let cool in fridge.