Inspired by a Bounty Bar recipe I spotted on Instagram recently I decided to clean up the ingredient list and create these delicious Vegan Coconut Ice Cream Bars. They’re particularly good on a hot day when you want a not too sweet treat or as a treat at the end of supper.
3 cups unsweetened desiccated coconut
400ml can coconut milk – chilled over night so water separates from cream
2 – 4 tablespoons maple syrup (taste for sweetness I don’t like them too sweet)
For the chocolate coating
160g coconut oil
120g maple syrup
80g cacao powder
pinch sea salt
1 tsp pure vanilla bean extract
Line a 32cm x 18cm baking tray with grease proof paper.
Discard the water from the coconut cream. You can use the water for a smoothie.
Process the three coconut filling ingredients in a food processor or blender until well combined and smooth.
Spread the blended mixture into the baking tray and freeze until firm.
Once firm remove from the tray and cut into bars. Place back in the freezer until the chocolate is ready.
To make the chocolate
Carefully melt the coconut oil, cacao, salt, vanilla and maple syrup together mixing with a balloon whisk as you go so no lumps appear. Once smooth and glossy take off the heat and set aside.
Remove the bars from the freezer and dip each bar into the chocolate until it is coated. You can do this all in one go allowing one side to dry before placing on a wire rack to dry completely or dip half the bar and place coconut side down, chocolate side up to dry before repeating the process on the other side. Ensure the whole bar is coated and return to the freezer to set completely. Store in an airtight container in the freezer where they will keep for up to a month Enjoy!