Serves 15-16 Ingredients 200 gram Vegan Chocolate (I used vegan chocolate of Vivani 92%) 1 Can Coconut Cream (chilled in the fridge overnight and use only the cream) 1 2/3 Cup coconut shreds 4 Tbps Ahorn Syrup Needs: Rack Parchment paper (I use unbleached) How to: 1. Add al the ingredients in a medium bowl and kneed it for a 30 seconds. 2. Shape into rectangles and place on a rack with parchment paper. 3. Place the tray for one hour in the freezer. 4. Melt the chocolate au bain marie. 5. Use 2 forks to coat the bounty bars into the chocolate, and top it with a pinch of coconut shreds. Place on the rack and freeze for another 10 minutes. Bon appétit!