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Vegan Chocolate Coconut Baby Bounty Bars

Vegan or not, you’ll love these healthier chocolate coconut bars! Since I gave up eating refined sugar I have been dreaming about chocolate coconut bars (if you’re in Ireland you’ll know the ones). I wanted to try my hand at making a refined sugar-free and healthy version that I could give to my little ones and after 3 attempts I finally got them the way I wanted. They are CRAZY good and store great in a freezer as the coconut filling stays soft while the chocolate is cooling from sore gums. Perfect little treats!

Healthy Bounty Bars Vegan Treats for Kids Baby Led Feeding Recipe Images

Healthy Bounty Bars Vegan Treats for Kids Baby Led Feeding Recipe Images2 Healthy Bounty Bars Vegan Treats for Kids Baby Led Feeding Recipe Images3 Healthy Bounty Bars Vegan Treats for Kids Baby Led Feeding Recipe Images4 Healthy Bounty Bars Vegan Treats for Kids Baby Led Feeding Recipe Images5 Healthy Bounty Bars Vegan Treats for Kids Baby Led Feeding Recipe Images6

FUN SIZED Healthier Bounty Bar Recipe naturally sweetened with maple syrup & dipped in dark chocolate or optional homemade chocolate. Vegan coconut bar recipe safe for baby led weaning 6 months +. #babyledfeeding #babyledweaning #bountybar #babyfood #babytreat

Vegan Chocolate Coconut Baby Bounty Bars

Prep time

15 minutes

Cook time

15 minutes

Servings

10 Portions

Freeze me BLW Friendly Vegetarian Lunchbox Quick

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Ingredients

1 Cup Desiccated Sugar-Free Coconut
2 Tablespoons Melted Coconut Oil
1 Tablespoon Maple Syrup (for coconut)
2 Tablespoons Coconut Cream (This is the thick cream on top of coconut milk)

Homemade Chocolate
50g Cacao Butter
3 Tablespoons Cacao Powder
1 Tablespoon Maple Syrup
Good Quality Dark Chocolate
100-200g dark chocolate

Method

  1. Preheat oven to 200°C
  2. Spread your coconut onto a large baking tray and place it into your hot oven for about 15 minutes. It should start to turn slightly crispy. This gives it a lovely toasted taste. Once cooked remove from the oven and place into a bowl.
  3. Add your coconut oil, maple syrup, vanilla extract, and coconut cream and mix until fully combined. Place into a small square baking tray lined with cling-film. Press down hard on all the surface area to compact it, then cover and put in the freezer for about 2 hours.
  4. After this time melt your cocoa butter over a pot of boiling water (see tip below). Once melted remove from the heat then gently whisk in your cacao powder and sweeten with maple syrup. You can adjust the sweetness to your liking.
  5. Remove the coconut filling from your freezer and take out of your tin. Cut the bars into fun-sized bites for your baby.
  6. Gently dip each bar into your chocolate sauce until completely covered. I put mine onto a greaseproof sheet and then placed it back into the freezer for about 5 minutes until the chocolate has hardened.
  7. Dip the bars again into the chocolate sauce and repeat step 6 until they are fully covered.
  8. Use the remaining chocolate to drizzle over the tops of the bars.
Baby Finger Foods BLW Recipes 12 Months+ Dairy Free Egg Free Gluten Free Halloween Recipes Natural Treats Nut Free Vegan Vegetarian

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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