These vegan salted caramel bounty bars are so easy to master, and they taste better homemade than they ever will out of a wrapper. Plus, this recipe is absolutely packed with whole, healthy and nourishing ingredients that taste oh so indulgent at the same time, making for the perfect guilt-free sweet treat.
Vegan salted caramel bounty bars
Recipe by Megan Hallet (www.plantbasedlondoner.com)
- 200g of dark chocolate (I recommend Coco Chemistry’s 85%)
- 250g of desiccated coconut
- 4 Tbsp of maple syrup
- 3 Tbsp of coconut oil
- 6 Medjool dates, pitted
- Pinch of sea salt
- Start by making the coconut layer: Melt down the coconut oil together with the maple syrup in a pan.
- Gently pour the liquid into a bowl along with the desiccated coconut and thoroughly mix until everything is combined.
- Place the coconut mix into a lined baking tin, distributing evenly and flatten so it is tightly compact. Place in the freezer for half an hour.
- Meanwhile, make the salted caramel layer by blending the pitted medjool dates in a food processor on a high speed with around ¼ cup of warm water. Add the salt once the mixture is smooth and spread evenly on top of the coconut layer. Place back in the freezer for a further half an hour.
- Lastly, melt down the chocolate in a bowl placed over a pot of simmering water. Whilst this is happening, slice your bounty bars into squares using a sharp knife to ensure a smooth edge.
- Take a bar and dunk it gently into the chocolate, using a spoon to help cover the top. Once all your bars are covered, store in the fridge until ready to eat.
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About the author
Nutrition coach in training, blogger at The Plant Based Londoner, recipe developer and avid nut butter addict, Megan is considers herself the ultimate healthy foodie. You’ll find her in the kitchen, cooking up nutritious yet oh so indulgent plant-based goodies.