Pink bounty bar
This naturally-sweetened vegan pink bounty bar recipe contains no food colouring but gets its vibrant colour from pitaya (dragon fruit) powder which adds a delicious fruity flavour to these tropical coconut chocolate bars.
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Total Time: 2 hours 10 minutes
Prep Time: 10 minutes (plus 2 hours cooling)
Servings: 15
Rating:
Total Time: 2 hours 10 minutes
Servings: 15
Ingredients
Method
Ingredients
(Servings: 15)
- 0.066666666666667 0.066666666666667 200 ml tin coconut milk
- 0.13333333333333 0.13333333333333 Tbsp coconut oil
- 0.066666666666667 0.066666666666667 Tbsp coconut honey or liquid sweetener of your choice
- 13.333333333333 13.333333333333 g desiccated coconut
- 0.2 0.2 tsp pink pitaya powder (substitute with raspberry or strawberry powder )
- 13.333333333333 13.333333333333 g dark chocolate
Method
- Melt the coconut milk, oil and honey together until combined.
- Stir the desiccated coconut and pink pitaya powder together in a mixing bowl and then pour over the melted coconut mix. Stir until evenly combined.
- Pour the mixture into a lined tin or container and press down firmly. Freeze for 2-4 hours until firm.
- Remove from the freezer and allow to thaw for 15 minutes and cut into 15 bars.
- Melt the chocolate and cover each bar in chocolate and return to the freezer to set for 20 minutes.
If you’re a fan of coconut and pink desserts then you will love this vegan coconut ice recipe too!
