Easy Vegan Bounty Bars - Sliced Ginger

In a medium sized bowl mix the shredded coconut, condensed coconut milk and coconut extract. Taste and add more extract if needed.
Firmly pack the mixture into molds. Have a small bowl of water beside you to dip your fingers when they get sticky. If you don't have a mold they can be rolled into balls.
Line a tray with parchment paper. Gently pop the bars out of the mold, they should be sticky enough to hold together. Place the tray into the freezer while you melt the chocolate.
To melt the chocolate, add the chopped dark chocolate to a medium sized, heat proof bowl. Fill a small pot with about 2 inches of water. Place it on the stove and sit the bowl of chocolate on top. The bowl should not be touching the water in the pot (double boiler method). Bring the pot to a simmer then turn to low. Stir the chocolate occasionally as it melts. Do not overheat. Carefully pour the melted chocolate into a small bowl.
Remove the bars from the freezer. Use a fork to dip each bar in the chocolate. Place back it on to the tray. Repeat for all of the bars. Place the tray in the fridge until the chocolate is set, about 30-45 minutes.
Once the chocolate is set drizzle with a bit more melted chocolate and place back into the fridge for another 15-20 minutes.
Serve straight from the fridge. Store them in a sealed container in the fridge for up to 5 days. Enjoy!

*I like using Lorann's Super Strength Coconut Extract. Not affiliated, I just love their extracts. I use a bit less than 1 teaspoon since it's quite strong.

*The yield of the recipe depends on the size of the molds. The one I used made bars 3" x 1".