Vegan Bounty Balls
Every Saturday I find myself at one of the markets in Cape Town – either at Oranjezicht or the Neighbourgoods Market. And to be frank, I can’t resist the tables laden with vegan treats and sweets. In my daily life, I don’t actually have much of a sweet tooth and tend to opt for fruits to satisfy that pang if I do. But to see it all out there and for there to be so many good options… I guess the term “kid in a candy store” came from somewhere.
One of the things I’ve found myself looking out for are these vegan renditions of a Bounty Bar. Again, odd because I don’t actually like the original version. I find them too sweet and synthetic. When I started to cut refined sugar from my diet, my palette changed and I can no longer, um, palette things that are too bombastic in their flavourings in the way that man-made flavourings tend to be.
The best way around this sapidity saga is to just make things myself (or haul myself out of bed on a weekend and go in search of them). You obviously get more bang for your buck, get to spend some time doing a mindful but strangely mindless task and you get to impress people with your crazy kitchen skills.
We made an original version of these Bounty Bars as well as a few Matcha versions. You can add almost any powder to them as long as the consistency stays the same – cacao, maca, protein powder etc. The coconut mixture needs to set in the freezer and you can catch up on your favourite Netflix show while it does. It makes the mixture a lot easier to work with.
Because the recipe is flexible, you can tweak it to fit your own taste buds. Don’t like sweet things? Use dark chocolate or omit the maple syrup. Don’t feel like your cutting skills are up to scratch or have overly eager eyes watching to see which piece is the biggest? Just roll them into balls instead. You could even put little hands to work to help you roll. The best part is, you can make a big batch and keep them in the fridge until you need them.
We have a lot of fun making classic or commonly known things into a vegan reconstruction. I know Tamzyn is itching to make these again and make a checkerboard inside the bar with more than one flavour. Are there desserts or foods you wish we’d interpret for you? Let us know on Instagram. And for now, get ready to get a little messy with melted chocolate!
- 200g 65% Dark Chocolate
- 1 cup Coconut Milk
- 2 cups Unsweetened Desiccated Coconut
- 5tbsp Maple Syrup
- 4tbsp Creamed Coconut
- 1tbsp Matcha, optional
- 1/2 cup Desiccated Coconut
To cream the coconut:
- Add the coconut to a high-speed blender and pulse until creamy and smooth. Keep scraping down the sides as needed. This process might seem like it isn’t working, but it will!
For the Bounty Bars:
- Line a 9X5 inch loaf tin with baking paper, making sure the paper folds over the outside edges, this makes it easier to remove at the end.
- Place a small pot on a medium heat, add the coconut milk, creamed coconut, and maple syrup. Stirring continuously until combined
- Remove from heat and stir in the desiccated coconut, this is your coconut base. At this point, you can choose to add your 1tbsp of Matcha or any other superfood powder. Matcha has quite a bitter flavour so be mindful.
- Press your coconut mixture into your prepared loaf tin, using your hands is best to get into those tight corners.
- Place in the freezer for min 2 hours.
- While your bars are freezing melt your chocolate using a double boiler, make sure your top bowl isn’t touching the water as this will melt the chocolate too fast. Set aside until you’re ready to coat. You can add a little coconut oil in this step if your chocolate doesn’t seem very runny.
- Remove chocolate from stove once melted.
- Once your bars are done in the freezer, remove them from the tin and slice into 12 equal bars.
- Coat with your melted chocolate (either pour or dip into the mixture), refrigerate until set, approximately 30min – 1 hour.
- These can be stored in the fridge for up to 3 days.
- You could also keep them frozen in an airtight container and leave at room temperature for 15 min before serving.