08/22/2015Bites, to give - Desserts

Vegan Bounty

Name: Vegan Bounty
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 40 pcs
Cuisine: Vegan
Ingredients: 125 g rice milk; 50 g sugar; 15 g cornstarch; 200 g grated coconut; 400 g dark chocolate

Gluten-free Blender-free Oven-free

For: 40 pcsDifficulty: EasyPreparation: 40 minCooking: 5 minFridge: 30 min

No, you're not dreaming, we've really decided to share with you the secret of our vegan Bounty bars!

To be honest, little curious one, Eline learned this recipe using sweetened condensed milk. So to adapt it to plant-based cooking, we recreated it with rice milk cooked with sugar and a little bit of cornstarch.

Through various tricks, we realized that we can do anything we want with plant-based cooking, even treats like this that vegans or lactose-intolerant people might miss. And that makes us super happy!

For the chocolate coating, we just used baking chocolate, but we're giving you an alternative recipe! For a more perfect result, we recommend finding some powdered cocoa butter on the internet (like here for example, with the Cacao Barry brand, which is good quality) and using a 50-50 mix with the chocolate, that is 200g of chocolate and 200g of powdered cocoa butter (also called Mycryo). You'll get a much smoother mixture and shinier Bounty bars! However, don't try to taste the cocoa butter on its own, it's absolutely disgusting ;-)!

Servings

Ingredients

Cups

-rice milk 125 (g)
-sugar 50 (g)
-cornstarch 15 (g)
-grated coconut 200 (g)
-dark chocolate 400 (g)

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Steps

Pour the milk, sugar, and cornstarch into a saucepan. Bring to a boil while whisking until you reach a thick, slightly gelled texture. Place it in the fridge.
Once the mixture is cold, gradually add it to the coconut while stirring. You will obtain a dough.
To shape the Bounty bars, you can use molds in which you distribute the dough. We had the right mold, but if not, you can shape the bars with your hands. Once you've shaped all the dough into bars, place them in the freezer for 2 hours.
Melt the chocolate using a double boiler. If you want to have shiny chocolate like the pastry chefs, heat the chocolate up to 55°C (131°F), then stir to cool it down to 28°C (82°F), and briefly place it back in the double boiler to reach 32°C (90°F). This is called tempering the chocolate, but honestly, it's not necessary at home! In fact, we didn't do it today since we didn't have the time.
Next, dip each coconut roll into the chocolate to coat them and place them on parchment paper. Let them cool in the refrigerator for 30 minutes and enjoy!