Vegan Rose-Flavored Bounty Bars

Murielle Banackissa

Vegan Rose-Flavored Bounty Bars

Filled with shredded coconut and floral rosewater, these chocolate-dipped bars are a plant-based variation of the childhood classic. 

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Serves: 6

Created by renowned food photographer and blogger Murielle Banackissa, these homemade bars have a beautiful pink hue and floral aroma.

What you need:

1½ cups unsweetened shredded coconut, plus more for topping
2 tablespoons maple syrup
2 tablespoons coconut butter
3 teaspoons rose water
½ teaspoon beet juice
1 (3.5-ounce) dark chocolate bar, chopped
Rose petals, for garnish

What you do:

  1. Into a food processor, add coconut, maple syrup, coconut butter, rose water, and beet juice. Pulse until combined and sticky.
  2. Line a plate with parchment paper. Scoop 2 tablespoons of mixture and form into a bar shape. Compact well so it does not fall apart. Place on prepared plate, and repeat to create a total of 6 bars. Place in refrigerator 30 minutes.
  3. Using a double boiler, melt chocolate. Drop a bar, one at a time, into melted chocolate and gently toss until fully coated. Place back on parchment-lined plate and garnish with shredded coconut and rose petals.
  4. Repeat for remaining bars and then place in refrigerator until set. Store in refrigerator for up to 5 days.
For more plant-based recipes like this, read:
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