Another classic, those bounty bars are a great lunch box treat for both kids and grown ups!
1 cup desiccated coconut
2 tbsp melted Vutter (Hemp or Original)
1 tsp vanilla extract (with seeds ideally)
2 tbsp maple or golden syrup
300g of dairy-free chocolate of your preference
Prepare a 10cm square container with baking paper.
In a mixer, blend together coconut, melted Vutter, vanilla and syrup.
Press into prepared container and pop in the freezer.
After an hour or so, take mixture out of the freezer and slice into even squares (the size is up to you!)
Melt the chocolate (make sure it's not too hot, but completely melted). Dip coconut squares in chocolate and place on a baking paper-covered wire rack to cool (you can speed this process up in the fridge if preferred).
Eat once chocolate is firm to the touch; or refrigerate for up to a week.