Resisting the urge to make a joke about blue balls right now……
OK. Bounty bars used to be my all time favourite supermarket shop check out treat. Followed close second by cherry ripe…(which lucky for me there were always about ten thousand left at the bottom of a box of favourites...why why why?). Its the coconut. Love love love coconut AND its actually really easy to recreate the classic bounty while opting for some slightly healthier ingredients, keeping it vegan and incorporating some botanicals. These vegan bounty bars are amazing, absolutely a treat BUT they keep in the freezer for ages so one batch could last a few weeks. The pixie dust can also be subbed out for any freeze dried fruit powders so you can change up the flavour as you please. Really so yummy.
Speaking of botanicals, Butterfly Pea Flower has been used for centuries in Ayurvedic medicine as (among other things) a cognitive enhancer and memory tonic. While some small scale studies have shown promise in this area, not enough trials exist to be conclusive SO as the ever curious herbalist I’m experimenting on myself, putting this into anything and everything I can think of to see if I can become smarter or remember to grab my keys before I walk out the door. And living off blue cupcakes, blue cookies and blue cocktails 100% helps too…..
Watch this space.
Blue Vegan Bounty Bars with Butterfly Pea Powder
2 cups desiccated coconut
5 Tbsp maple syrup
3 Tbsp coconut oil
2 Tbsp coconut cream (use the top part of the can that has separated from the coconut water)
1/2 tsp Pixie Dust powder/butterfly pea powder mixed with 1tsp boiling water
1/2 tp vanilla bean paste or extract
1/4 tsp sea salt
200g vegan dark chocolate
2 tsp coconut oil
Place everything apart from chocolate coating ingredients in a large bowl and stir until it all comes together (can also be done in a processor but pulse so you don’t break down the coconut to much). Taste and add more maple syrup if necessary.
Pick up tablespoons of mixture and squeeze together to form truffle shapes OR press into a lined bead tin if you want to make the classic bar shape. Place in freezer til frozen.
Once frozen make the chocolate coating by placing chocolate pieces on top of double boiler with coconut oil. Stir occasionally until melted. Bring bounty bars out of the freezer (if in bread tin turn out and cut into bars first) and roll in chocolate, letting excess drip off. I triple coated mine so popped them back in the freezer to set between coatings.
Penelope (BDes(hons), BCA, ND, Dip. Med Herb) is a trained chef, medical herbalist, naturopath and holistic nutritionist and has recently completed her design thesis which focused primarily on methods of incorporating plants, medicine and feelings of joy into culinary products and experiences.