Coconut chocolate ice cream bar | Recipe
Vegan, like Bounty
© Lea Green
13 August 2021
Summery, exotic Caribbean feeling - that's what the "Bounty" bar stands for, which has actually been around since 1951. In the classic version, coconut flakes are covered in milk chocolate, but a dark version is also available. Neither is vegan. We're changing that today and making a refreshing ice cream bar directly from it. Very little effort and easy to store in the freezer until the ice cream craving comes.
For 8 - 10 bars
ground vanilla (optional)
coconut cream (the solid part of a refrigerated can of coconut milk)
VIVANI Dark Cooking Chocolate
waiting / cooling time
approx. 60 minutes
level of difficulty
Knead the coconut flakes, agave syrup, ground almonds, optional ground vanilla, coconut cream and almond paste with your hands. Add a little more coconut flakes if needed.
Form 8 - 10 bars from the mixture with your hands. Flatten the bars on the work surface on all sides and pat lightly until they have a compact, square shape. Place in the freezer for about 15 - 20 minutes.
Slowly melt the chocolate coating with coconut oil in a bain-marie. Quickly turn the cooled coconut bars one by one in the melted chocolate coating and, using two forks, place them next to each other on a plate covered with baking paper. Then place back in the freezer for another 20 minutes.
Heat the remaining couverture again in a bain-marie and drizzle over the chocolate bars in stripes. Allow the coconut bars to set once more in the freezer. Allow to defrost briefly before eating.
Tip: Store the bars in a fresh-keeping box, separated from each other by baking paper or greaseproof paper.
This recipe was created in collaboration with our friend Lea Green from the plant-based food blog veggies.de.