Coconut Bounties

Coconut Bounties

Chocolate-covered coconut bars are so yummy and so simple to veganize. They are light, refreshing and a perfect edible gift idea!
Prep Time 30 mins
Course High Tea, Snack
Servings 8 large bars

Equipment

  • 1 Blender
  • 1 Loose-bottom cake tin
  • 1 Greaseproof paper

Ingredients
  

For the filling

  • 180 g desiccated coconut (2 cups)
  • 160 ml coconut cream (51/2 fl oz)
  • 125 g coconut oil (1/2 cup)
  • 4 tbsp coconut honey or maple syrup
  • 1 tsp vanilla bean paste

For the coating

  • 2 x 100 g (31/2 oz) bars dairy-free chocolate, chopped

Instructions
 

  • Line a 23cm (9in) square, loose-bottom cake tin with greaseproof paper.
  • Put all the filling ingredients in your blender and whizz until all the ingredients are well incorporated.
  • Tip the mixture into the lined cake tin and push it into the corners.
  • Press the mixture down with the back of a wooden spoon until it’s level, then pop the cake tin into your freezer to set while you melt the chocolate.
  • Melt the chopped chocolate in a heatproof mixing bowl set over a small saucepan of simmering water.
  • When all the chocolate has melted, lift the bowl off the pan and setaside to cool slightly.
  • Take the chilled filling out of the freezer and slice the coconut into eight bars.
  • Warm your knife under hot water before slicing each time to make this easier.
  • Line a baking sheet with greaseproof paper.
  • Use a fork to dip the coconut pieces individually in the chocolate, shake off any excess chocolate and place them on the lined tray.
  • Once you’ve coated all the pieces, pop them in the fridge to set for 2 hours.
Keywords Avant Garde Vegan, Gaz Oakley, Gaz Oakley dessert, Vegan dessert, Vegan desserts, VEGAN FOOD, Vegan recipes, Vegan snack, Vegan sweets, Vegan treat, Vegan valentine, Veganuary

Recipes we’re loving:

Festive Barley Salad

Festive Barley Salad

This gorgeous quick and easy to make festive barley salad with mustard & pomegranate dressing makes for a lovely light, refreshing and colourful side dish and the pomegranate arils addd a nice tangy note.

Celeriac V_ish Fillets

Celeriac V_ish Fillets

Cape Town-based chef Jason “Jay Mac” McNamara’s vegan alternative to white fish is guaranteed to impress. Go traditional and serve this with chips, or opt for spicy potato wedges and a side salad. The celeriac fillets need time to marinate, so start your preparations in good time, or even the day before.

Roselle & Coconut Ice Cream

Roselle & Coconut Ice Cream

This deliciously tart roselle and coconut flavoured ice-cream is just lovely for a homemade dessert. The Dried Roselle Leaves also make beautiful ice pops, tea and iced tea.

Harissa-hummus ch*cken pasta

Harissa-hummus ch*cken pasta

This pasta dish by vegan chef, Leozette Roode is deliciously hearty and super quick and easy to whip up. The creaminess from the pasta comes from using hummus in the base of the pasta sauce. The hummus, together with the gluten-free quinoa and rice penne pasta, and the ch*cken alternative, also makes this a high plant-protein meal. Anyone can make this recipe, even if you have the culinary skills of a cabbage.

Chef Jay Miller’s Oat Milk Recipe

Chef Jay Miller’s Oat Milk Recipe

Now wouldn’t you like to make your own oat milk at home? It is the best alternative you can use to still enjoy your cereals and hot beverages.

Chef Jay Miller’s Vegan Mayonnaise

Chef Jay Miller’s Vegan Mayonnaise

The silken tofu will create a vegan mayo that is slightly thinner which is perfect for the base of a sauce or dressing. Now wouldn’t you like to make your own vegan mayo at home? Using the Thermomix TM6, you most certainly can!

Grilled Mushroom Skewers with Chimichurri Sauce

Grilled Mushroom Skewers with Chimichurri Sauce

Chef Mokgadi Itsweng shares her quick and easy recipe for Grilled Mushroom Skewers with Chimichurri Sauce (taken from her book Veggielicious published by Human & Rosseau) which can be taken off the skewer and used in a wrap.