Vegan Chocolate-Coconut-Caramel Bounty Slice
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5 from 1 vote

Vegan Chocolate-Coconut-Caramel Bounty Slice

Three layers = three times the deliciousness. Layers of vanilla-kissed coconut cream and dreamy vegan salted caramel are sandwiched between glossy sheets of homemade chocolate. If this isn’t the most decadent recipe on this site, it’s certainly in the top three.
Course: Dessert
Servings: 24 pieces
Author: Ashley Melillo | Blissful Basil

Ingredients

Homemade Dark Chocolate Layer

  • 2.8 ounces cacao butter (approximately 1/2 cup discs or small chunks)
  • 1/4 cup virgin coconut oil
  • 3/4 cup raw cacao powder
  • 1/4 cup pure maple syrup, at room temperature or warm
  • Pinch fine sea salt

Creamy Vanilla Coconut Layer*

  • 2 2/3 cups unsweetened shredded coconut (one 8-ounce bag of shredded coconut)
  • 3/4 cup full-fat canned coconut milk, at room temperature (vigorously shake can before opening and measuring)
  • 1/4 cup virgin coconut oil, melted
  • 1/4 cup pure maple syrup, at room temperature or warm
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt

Caramel Layer

Instructions

  • Line an 8 x 8-inch pan with parchment paper (I recommend using two 8-inch-wide strips of parchment paper and placing one over the other to form a + in the pan). (Double-check your pan size—a 9 x 9-inch pan will yield bars that are much too thin.)

For the Homemade Dark Chocolate Layer

  • Melt the cacao butter and coconut oil in a double-boiler or bain marie over medium heat until just melted. Be careful not to overheat or the cacao butter will seize and yield a gritty texture. Remove from the heat and whisk in the cacao powder and maple syrup. The chocolate should be smooth and glossy.
  • Pour about two-thirds of the chocolate into the lined pan and tilt the pan back and forth to evenly coat the bottom. Freeze for 15 minutes to set the chocolate.

For the Creamy Vanilla-Coconut Layer

  • While the chocolate sets, prepare the Creamy Vanilla Coconut Layer. Add the coconut, coconut milk, coconut oil, maple syrup, vanilla, and sea salt to a food processor. Process for 4 minutes, or until the coconut is mostly smooth and the texture of the mixture is fluffy, stopping to scrape down the sides as often as necessary.
  • Scoop the coconut layer over the chilled chocolate and use a metal spatula or the back of a spoon to smooth. Freeze for 15 minutes to lightly set.

For the Caramel Layer

  • While the coconut sets, prepare the Caramel Layer. Once you've made the caramel, let it cool slightly and then pour it over the coconut layer, using a spatula to smooth the surface if necessary. Freeze for at least 25 minutes, or until the caramel layer is well set.
  • If the remaining chocolate has thickened, reheat it over low heat to warm back to a smooth, glossy, and pourable state. Then, pour the chocolate over the caramel layer, tilt the pan back and forth to evenly coat the surface, and freeze for at least 15 minutes to set.
  • Carefully lift the bar out of the pan and slice into 16 squares. Store the bars in an airtight container in the refrigerator for up to two weeks or freeze for up to one month.

Notes

*Coconut layer inspired by My New Root's epic Raw Bounty Bars. **For the 5-Minute Vegan Caramel, I used sunflower butter in the caramel instead of almond butter to yield a smoother, glossier caramel layer.