My Bunny Tails recipe is like the classic Bounty Bar, but is free from dairy, gluten, and other common allergens, and is suitable for vegans. No food coloring, extremely easy to make. Perfect sweets for Easter! This recipe is adapted from a recipe found in It's a Pleasure, by Virpi Mikkonen.
Free from: peanuts, nuts (excluding coconut), dairy, soy, egg, wheat, fish, shellfish. Gluten-free, vegan.
1 medium beet, peeled and roughly chopped
3 tbsp water
1 cup mashed (and peeled) russet potato
2 cups shredded, unsweetened coconut flakes
1 cup powdered sugar
1/4 tsp pure vanilla extract
1 cup Enjoy Life chocolate chunks
flaky sea salt for garnish
Add the peeled, chopped beet to a blender with the water. Pulse until the beet is mostly broken down. It doesn’t have to be perfectly smooth. Pour the beet mixture through a sieve into a large mixing bowl. You should get about 1 tbsp of bright, hot pink beet water from it. Add the sugar, mashed potato, vanilla, and coconut to the bowl and mix until everything is well combined. It should be able to stick together when you squeeze some in your hand. If it’s too wet, add more coconut. Roll the dough into 12 - 15 balls. Set them out on a baking sheet lined with parchment paper and keep in the fridge.
Melt the chocolate in a double boiler. Take the coconut balls out of the fridge and roll each one through the chocolate so that it is evenly coated. You can also drizzle the coconut with chocolate, whichever method you prefer. Return the chocolates to the lined baking tray after each is dipped, then put the tray in the fridge to set for at least an hour.
Keep in the fridge until ready to eat.
Makes 12 - 15 bunny tails