Biscoff Bounty Bars
200g of finely desiccated coconut
300g of sweetened condensed Coconut milk (I use Natures Charm)
Pinch of cream of tartar
Dairy-free dark chocolate
Biscoff Lotus cookies
Step 1 — In a large mixing bowl, combine the desiccated coconut, condensed coconut milk and a pinch of cream of tartar. Mix together to fully combine until it all sticks together.
Step 2 — Line a small, square baking tin with greaseproof paper and press the filling into the tin, making sure it’s compact.
Step 3 — Spread over some Biscoff spread and pop the tin into the freezer for 1-2 hours to set. This makes it easier for cutting and dipping in the chocolate.
Step 4 — Melt some dairy-free dark chocolate and once the bars have set, dunk each bar into the melted chocolate and place onto a baking tray. Repeat for all of the bars.
Step 5 — Melt some Biscoff spread and drizzle over the bars (optional) then pop back into the freezer for 10 minutes.
Step 6 — Once set, slice into bars and serve. Store in a sealed container in the freezer and allow to stand at room temperature for 15 minutes before serving.
This recipe was kindly provided by The Little Blog of Vegan and originally published at: http://www.thelittleblogofvegan.com/2018/05/biscoff-bounty-bars-recipes.html