Mmm, bounty: chocolate with coconut

Unlike a classic bar, this recipe contains no sugar, no milk powder, or emulsifiers. It contains only natural plant-based ingredients (Vegan!).

The coconut filling of these sweets is based on a delicate cashew cream, which is soaked for a couple of hours and then mixed with coconut milk and coconut flakes. The chocolate layer can be made from any melted chocolate with 70% cocoa,l. The main rule is to have time to share this dessert with friends, and not to eat everything in one sitting.


Coconut Chocolates (for 18-20 candies)

Coconut Filling:

200 g cashew

100 g coconut flakes

50 ml coconut milk

1 tbsp. a spoonful of coconut oil

3 tbsp. tablespoons of any syrup, like coconut, agave etc

Chocolate layer:

50 g of chocolate with 70% cocoa

Soak cashew nuts in drinking water for 3-4 hours or overnight. Rinse well and drain. Combine the cashews and other ingredients for the filling in a blender to make a smooth cream. If you want to make the filling more textural, part of the coconut flakes can be added at the very end.

Roll the balls and place them on parchment paper.

For the chocolate layer, use any good quality chocolate. Melt the chocolate in a water bath and gently pour it over each candy.

Send the “bounty” for a couple of hours in the refrigerator, stay patient for two hours and then call everyone to tea.

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