Apricot Cream Chocolate Bars
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 24 pieces
- Difficulty: 3 (1 - 5)
-
Allergens: Tree Nuts Gluten
- Categories: Bars & Brownies Desserts
Discover a delightful twist on the classic treat with our Apricot Coconut Vegan Bounty Bars. These indulgent bars combine the tropical essence of coconut with the sweet tanginess of apricots, all enrobed in rich vegan chocolate. Featuring a soft vanilla cake base, a creamy coconut-apricot filling, and a decadent chocolate glaze, these bars offer a perfect balance of flavors and textures. Ideal for summer picnics, potlucks, or as a special treat for adventurous dessert lovers, these plant-based delights are sure to impress vegans and non-vegans alike. Easy to make and even easier to enjoy, these exotic bars bring a taste of tropical paradise right to your kitchen.
Instructions
- Start by preparing two basic vegan vanilla sheet cakes according to the recipe. Use a large rectangular baking pan (approx. 30x40cm) for each cake. Once baked, let them cool completely on wire racks.
- While the cakes are cooling, drain the canned apricots. Chop the apricots into small pieces and set aside.
- Open the can of coconut milk and scoop out the thick cream on top, leaving the watery part behind. You should get about 200-250ml of cream.
- In a large mixing bowl, combine the coconut cream and vanilla sugar. Whisk until well combined.
- In another bowl, whip the vegan whipped cream with the whipped cream stiffener according to package instructions until stiff peaks form.
- Gently fold the whipped cream into the coconut mixture until well combined. Then fold in the chopped apricots.
- Place one of the cooled vanilla cakes back into its baking pan. Spread the coconut mixture evenly over the cake.
- Carefully place the second vanilla cake on top of the filling, pressing down gently to ensure good contact.
- Cover the pan with plastic wrap and refrigerate for at least 2 hours, or overnight if possible. This will help the layers set and make cutting easier.
- Prepare the chocolate glaze according to the recipe. Make sure it's not too hot when you use it.
- Cover the cake with the chocolate glaze, tilting the pan gently to ensure even coverage. If needed, use a spatula to spread it to the edges.
- Once chilled, remove from the refrigerator and cut into bars. Aim for about 24 pieces, but you can make them as big or small as you like.
- For a finishing touch, you can drizzle any remaining chocolate over the bars in a decorative pattern.
- Your Apricot Coconut Bars are now ready to enjoy! They're best served chilled and will keep in an airtight container in the refrigerator for up to 5 days.
- For an extra special presentation, serve these bars on a platter garnished with fresh apricot slices and coconut flakes. Enjoy your tropical-inspired treat!
Nutrition Facts
24 Servings per container
Serving Size 1 pieces (100 g)
Amount per serving
Calories 220
% Daily Value
Total Fat 12 g
15%
Saturated Fat 8 g
40%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 50 mg
2%
Total Carbohydrate 25 g
9%
Dietary Fiber 2 g
8%
Total Sugars 15 g
30%
Protein 3 g
6%
Vitamin A 10 mcg
1%
Vitamin C 2 mg
2%
Calcium 20 mg
2%
Iron 1 mg
6%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily
diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically