Saturday, October 8, 2011
Vegan MOFO - Day 6: Bounty Chocolate Bar
The best part of this is you can tweak the recipe to however you want it, and know exactly what's going into your chocolate bar. Not very hard although the recipe makes it look difficult. You'll be making more chocolate bars in the future just because they're so simple but tasty :)
1 can(cup) coconut cream
2 1/2 cups of shredded coconut
3 tablespoons of vanilla essence
1/3 cup of vegan butter (I used nuttelex) or coconut oil
1/4 cup of raw sugar (or sweetner of choice, ie maple syrup or agave)
3 tablespoons of xantham gum (or cornflour, or thickening agent)
1 bar of dark cooking chocolate, for melting
melt butter or oil over medium-high heat in a pan until melted
add sugar and cook until melted into the mixture (a few minutes)
Add coconut cream and cook until boiling - at this point add in the vanilla essence and take off the heat.
add shredded coconut and xantham gum
At this point, the mix should be very thick, if it still seems rather gooey, add more shredded coconut.
firmly pack coconut mixture into a square or rectangle container and place in fridge for 3 hours to set
gently cut into the coconut mix and cut it into smaller rectangles. These will be your bars.
place in freezer to set completely for an hour or so.
take out of freezer after an hour or so, break out each piece of coconut bar, if it is too thick, cut in half again, they are very rich when coated in chocolate. Place pre-cut bars back into the freezer while you melt your chocolate.
You can melt your chocolate a few ways, if you have a microwave, you can use that.
I placed a mixing bowl over a pan of boiling water and kept mixing my chunks of cooking chocolate until it was melted and no clumps remained.
Now - for the fun part, coating your bars in chocolate!
I found he easiest way to do this was skewering each bar with a toothpick - this gives you something to hold onto while you coat them evenly in chocolate, but you have to work quickly, as the coconut hits room temperature it will not be solid enough for the toothpick to hold it up.
I used a silicone spatula to dump melted chocolate onto each coconut bar, and then gently scraped the excess off back into the bowl, making sure each side is covered (you will get the hang of this quite quickly) and then placed each bar onto heavy duty aluminum foil (baking paper would work) to set.
you can put them in the fridge to speed this up.
And then, you're done.