VEGAN BOUNTY

Pretty much everything can be veganised these days so why not a Vegan Bounty!

I sometimes have random nostalgic moments, craving something I used to enjoy as a vegetarian.  I’m not sure why, it doesn’t always come from seeing a product on the shelf, more my mind and/or body telling me I need a particular ingredient.  I have lovely memories of the ‘Bounty’ chocolate bar.  On a Sunday night as a kid, we used to have homemade soup with cheese and crackers and then my dad would go to the shop to collect our requested chocolate bars.  Mine would often be a Bounty, simple and sweet and I totally love coconut.  As I got older, my sweet tooth subsided and I rarely ate chocolate or sweet treats.

When I became vegan my sweet tooth made an appearance again.  I think because I eat less processed food (much of which has added sugar) so my body tells me, rightly so, I need sugar (bonus guilt free chomping on chocolate!)

So, after my random memory recollection of the oozy, coconuty Bounty, I recreated it, Vegan style!  I was super chuffed with how they turned out as the real Bounty, as I remember, is too sweet even for my reconditioned sweet tooth and contains natural sugars so almost guilt free too!  I made them in balls and cut them in half but you could make them into bars like the original shape.

INGREDIENTS:

• 100g unsweetened shredded coconut, divided 100g (75/25)
• 2 teaspoons melted coconut oil
• 3 tablespoons agave
• pinch of himalayan salt
• 100g vegan chocolate

1. Place 75g of shredded coconut, syrup and coconut oil in a food processor fitted with the blade attachment.
2. Process, scraping down the sides until it reaches a paste-like consistency. (It does not have to be completely smooth)
3. Add the rest of the coconut and pulse until just combined.
4. Shape the mixture into 1-inch balls and refrigerate for half an hour.
5. In the meantime, melt the chocolate over a pan of water or in the microwave in a large bowl.
6. Dip the coconut balls in the chocolate to coat, place in the fridge for a further 30 minutes until set.  They will keep for up to 5 days.