Vegan Bounty Bars from Elspeth’s KitchenJanuary 31, 2019 8:43 am
We love having Elspeth’s Kitchen provide amazing food on many of our UK yoga retreats. Here is a quick and oh so delicious sweet thing to give a little bit of cheer in these winter days.
VEGAN BOUNTY BAR
10-12 servings/ 15 mins
A beautifully simple version of the popular Bounty Bar, using only 4 nutritious ingredients instead of 15! We love this bar as a sweet treat after lunch, as its packed full of energy. To make your bounty bar even better, you can add around 10g of colour from powdered foods, (we love Turmeric, Cacao, Beetroot or Raspberry powder and Matcha), this won’t affect the taste much but it will make your bounty pop! Try layering different colours for a rainbow look, or upping the quantity to 20g for a change in flavour combination!
115ml Agave Nectar
75ml Coconut Oil
400g Desiccated Coconut
50g Dark Chocolate
Magimix or similar blender
Rectangular shallow baking tin
1. To get started with this super easy bounty recipe, put the Agave Nectar, Coconut Oil and the Desiccated Coconut into a blender (we use a Magimix)
2. Line your baking tin with some greaseproof paper so that you can tip your bounty back out again
3. Pour the mixture from the blender into the tin, and use your hand to spread it around evenly. Then using your hand again, compact the mixture down and press it into all the corners of the tray, until it is firm and level
4. Put the tin into the fridge to let the bars set and cool for a few hours
5. Turn the bounty out on to a hard surface, and use a knife to cut the block into bars or squares depending on your preference!
6. Melt some dark chocolate, and drizzle on the top for a perfectly indulgent finish
This recipe is also yummy if you add other nuts into the mixture for extra bam to your bounty! Add as small pieces once the mixture has been blended, you may have to add some extra Agave to hold it together.