This easy pistachio bounty bars recipe is a homemade vegan twist on the popular coconut chocolate candy and they're a million times cooler in the pistachio version!
Pistachio Bounty Bars
Rated 3.9 stars by 11 users
Category
Baking
Cuisine
Dessert
Servings
10 Bars
Prep Time
30 minutes
Cook Time
90 minutes
This easy pistachio bounty bars recipe is a homemade vegan twist on the popular coconut chocolate candy and they're a million times cooler in the pistachio version!
Small bounty candies with a soft, moist, and juicy texture, rich in coconut, and a delicate and addictive pistachio taste. Once you have made these decadent treats at home, I guarantee that you will never buy them again!
Author:
Ingredients
-
150 g - unsweetened shredded coconut
-
145 g - coconut milk powder
-
53 g - maple syrup
-
93 g - full-fat coconut milk 18%
-
50 g - virgin coconut oil (melted)
-
150 g - pistachio spread
-
38 g - roasted pistachios
-
1/4 tsp - salt
-
1/4 tsp - pistachio extract (optional)
-
400 g - chocolate
-
1 tsp - vegetable or coconut oil
Directions
In a large bowl combine all the ingredients with a spoon/spatula except the chocolate.
Press the mixture evenly into your silicone mold.
Transfer to the freezer for about 1 hour.
Carefully melt the chocolate chips. I like to stir in the optional 1 tsp vegetable or coconut oil before melting because it makes a much smoother chocolate sauce that more easily coats the patties and enables you to use less sauce overall.
Then, using a fork placed underneath, dip every piece into the hot dark chocolate, covering it completely. Then place your chocolate-covered pieces on your lined cookie sheet.
Enjoy the bars immediately or store them in the refrigerator for up to 1 week.
Recipe Note
1. Make sure to chill the coconut bars before dipping them in chocolate to give them time to set, otherwise, they might fall apart.
2. These bars also freeze well, so make a double batch and freeze them, they make a great snack for when you have a sweet tooth.
