Try this amazing vegan recipe – it’s gluten-free and the centre is so rich, decadent and naturally sweet. The dark chocolate is perfect for chocolate fanatics.  

INGREDIENTS
2 cups organic desiccated coconut1/3 cup pure maple syrup (not maple flavoured syrup)1/2 cup Lifefoods coconut oil1 cup full fat coconut milkpinch of salt1 tsp vanilla essence
Chocolate coating:
150g Sweet Williams dairy free chocolate2tbsp Lifefoods coconut oilExtra coconut
 
METHODLine a 20cm square baking tin with baking paper. In a bowl, combine the maple syrup, coconut oil, vanilla essence, desiccated coconut and coconut milk together until well incorporated. If the mixture holds its shape and is firm, perfect! (If it doesn’t hold its shape, add some more coconut. If it's too crumbly, just add more coconut oil)Once you have reached the firm texture, transfer into your tray and pat down until its fairly even across the tin. Looks aren’t too important here.Cover in cling film and put into the freezer for 15 minutes. Once the mixture is fairly set, keep in the tray and cut into pieces. You can make them as big or as small as you like, but you’ll want them fairly even to stop arguments on who gets the bigger piece. Cover again and pop back into the freezer for 30-40 minutes until cold and firm. The firmer the mixture the better, as it will make dipping the bars a lot easier.When the bars are nearly set, make the coating. Over a double boiler or in the microwave, melt the chocolate and coconut oil together. One bar at a time, dip in the chocolate, cover completely and set on a piece of baking paper (easier to peel off at the end).Before the chocolate sets, sprinkle with extra coconut, or try some crushed freeze-dried fruit if you prefer. Enjoy straight away, or store in the fridge/freezer. Yum!
For the adult version, splash a little cherry liqueur in step two and it tastes just like the limited edition Cherry Bounty Bars!
 
If you want any more information, we found this yummy recipe from Inrhispantry.com.