No, you’re not dreaming, we have indeed decided to share with you the secret of our vegan Bounty!

To tell you the truth, little curious, Eline had learned this recipe using sweetened condensed milk. So to adapt it to plant-based cuisine, we reproduced it with rice milk cooked with sugar and a little cornstarch.

From stratagems to stratagems, we realize that we are able to do everything you want with plant-based cuisine, even delicacies of this kind that vegans or lactose intolerant people might miss. And that makes us super happy!

For the chocolate coating, we made it just with pastry chocolate but we give you an alternative recipe! For a more perfect result, we advise you to find powdered cocoa butter on the internet (such as here for example with the Cacao Barry brand which is of good quality) and to make half and half with the chocolate, i.e. 200g of chocolate and 200g of cocoa butter powder (also called Mycryo). You will get a much smoother preparation and shinier Bounty! On the other hand, don’t try to taste the cocoa butter on its own, it’s completely disgusting ;-)!

Ingredients

  • rice milk – 125 (g)
  • sugar – 50 – 15 – 200 – 400
  • Pour in milk, sugar and cornstarch in a saucepan. Bring to the boil, whisking until you get a thick, slightly gelled texture. Place in the fridge.
  • When the preparation is cold, add it little by little to the coconut while stirring. You will get a paste.
  • To model the Bounty, you can use molds in which you distribute the paste. We had the right mold but otherwise you can form sausages with your hands.  Once you have made sausages with all the dough, put them in the freezer for 2 hours.
  • Melt the chocolate in a bain-marie. If you want to have a shiny chocolate like pastry cooks, heat the chocolate to 55°C, then stir to bring it down to 28°C and dip back into the bain-marie for a moment to bring it back up to 32°C. It’s called tempering the chocolate but honestly, at home it doesn’t have to be! Besides, we didn’t do it today as we didn’t have time.
  • Then dip the coconut sausages one by one in the chocolate to coat them and place them on parchment paper.  Leave to cool in the fridge for 30 minutes and enjoy!
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