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!
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.
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Pistachio Bounty Bars
veg.dek
10 Bars
30 minutes
90 minutes
Dessert
Baking
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!
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.
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