Pink bounty bar

Pink bounty bar

This naturally-sweetened vegan pink bounty bar recipe contains no food colouring but gets its vibrant colour from pitaya (dragon fruit) powder which adds a delicious fruity flavour to these tropical coconut chocolate bars.

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Total Time: 2 hours 10 minutes

Prep Time: 10 minutes (plus 2 hours cooling)

Servings: 15

Rating:  

Total Time: 2 hours 10 minutes

Servings: 15

Ingredients

Method

Ingredients

(Servings: 15)

  • 0.066666666666667 0.066666666666667 200 ml tin coconut milk
  • 0.13333333333333 0.13333333333333 Tbsp coconut oil
  • 0.066666666666667 0.066666666666667 Tbsp coconut honey or liquid sweetener of your choice
  • 13.333333333333 13.333333333333 g desiccated coconut
  • 0.2 0.2 tsp pink pitaya powder (substitute with raspberry or strawberry powder )
  • 13.333333333333 13.333333333333 g dark chocolate

Method

  1. Melt the coconut milk, oil and honey together until combined.
  2. Stir the desiccated coconut and pink pitaya powder together in a mixing bowl and then pour over the melted coconut mix. Stir until evenly combined.
  3. Pour the mixture into a lined tin or container and press down firmly. Freeze for 2-4 hours until firm.
  4. Remove from the freezer and allow to thaw for 15 minutes and cut into 15 bars.
  5. Melt the chocolate and cover each bar in chocolate and return to the freezer to set for 20 minutes.

 

If you’re a fan of coconut and pink desserts then you will love this vegan coconut ice recipe too!

Written by

Amy Lanza for Coconut Merchant

nourishingamy.com/

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