These are a fun, vegan and wholesome spin on the classic coconutty Bounty chocolate bar. With added fresh cherries and lots of coconut, these no-bake bars are easy to make and are delicious with rich dark chocolate. Great for making ahead of time for after dinner desserts and on the go snacks. They are also gluten-free and nut-free.
By Nourishing Amy
Cherry Bounty Bars
Prep Time: 20 minutes
Serves: 12 People
Ingredients
For the Cherries
⅔ cup fresh cherries, pitted weight
1 tbsp maple syrup
For the Bounty Bars
½ cup shredded coconut
3 tbsp maple syrup
¼ cup thick coconut cream*
⅓ cup coconut oil, melted
For the Chocolate Coating
1¼ Divine 85% Dark Chocolate bar
1 tsp coconut oil
Extra shredded coconut
*chill a full-fat can of coconut milk in the fridge overnight and then scoop off the solid cream part for this recipe. Save extra coconut cream and milk for smoothies and curries.
Method
Step 1
Prepare the cherries: add the cherries, maple syrup and 1 tbsp of water to a saucepan and bring to the boil. Allow to simmer on a medium high heat for 5-10 minutes, until really sticky and juicy, stirring often. Allow to cool slightly.
Step 2
. Line a 9x5-inch loaf pan with parchment paper.
Step 3
Make the bounty bars: add all the ingredients along with the cherries and their juices to a blender and process till no lumps remain. Spoon into the loaf tin and press down firmly. Chill in the fridge for 2 hours or until set.
Step 4
To coat with chocolate: chop the chocolate small and melt with the coconut oil. Remove the bars from the tin and slice into 12 squares or bars. Dip or drizzle the chocolate over each bar, allowing the excess to drip off. Transfer to a parchment lined tray and sprinkle with extra coconut.
Step 5
To enjoy: allow to set for 10 minutes in the fridge and then eat straight away or keep in a sealed container in the fridge for 1 week. You can freeze the bars for 1 month and allow to defrost before eating.
