Bounty Hearts
![A close-up of chocolate bounty hearts, and one of them is cut in half showing the coconut filling](https://sp-ao.shortpixel.ai/client/to_auto,q_lossy,ret_img,w_1200,h_675/https://challenge22.com/wp-content/uploads/Bounty-Hearts1-flip-1200x675.png)
![A close-up of chocolate bounty hearts, and one of them is cut in half showing the coconut filling](https://sp-ao.shortpixel.ai/client/to_auto,q_lossy,ret_img,w_150,h_150/https://challenge22.com/wp-content/uploads/Bounty-Hearts1-flip-150x150.png)
Bounty Hearts
- Total Time: 2 hours (including freezing and cooling)
Description
Introducing the perfect summery, chocolate-y, coconutty treat – vegan bounty hearts!
From the Latin for ‘good’, and denoting abundance or generosity, we know the meaning of Bounty when we see it!
This is our vegan version of a Bounty bar and it is pure chocolate-covered coconut goodness. So easy to make at home with a handful of ingredients, this is definitely worth it! These vegan sweet treats prove that coconut and chocolate are a match made in heaven.
Ingredients
- A 400ml can of whole fat coconut milk (or 1⅔ cups)
- 80g agave syrup (or ¼ cup) – can also be substituted for maple syrup
- 100g coconut flour (or 3.5 oz.)
- 180g vegan chocolate (or 6.3 oz.)
Instructions
- Mix coconut milk, coconut flour and agave syrup.
- Press the mixture into silicone ice cube trays and freeze for an hour or two.
- Remove from the tray, and dip in melted chocolate.
- Cool until the chocolate hardens (thankfully, this is relatively quick!), and store in the refrigerator.
- Enjoy!
Notes
- If you don’t have an ice cube tray, you can simply shape the coconut mixture into a rectangle, freeze, and then cut into bars, before you dip them in the chocolate.
Keywords: chocolate , coconut , dessert
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