Vegan Bounty Pie!

This is SO good. I used to love bounty bars, and my mom and I always used to share one since it was her favorite chocolate bar. This pie is fantastic and tastes like heaven...if you like coconut.

INGREDIENTS;

For the pie crust;

1 DL / 0,5 Cups of Flour of your choice, gluten free works as well

12 DL / 5 Cups of Shredded Coconut

1 Can of Condensed Milk - I used Natures Charm's Coconut Condensed Milk

2 Tsps of Vanilla Extract

For the chocolate ganache;

4 DL / 2 Cups of Chopped Non-Dairy Chocolate

1 Cup of Non-Dairy Whipped Cream - I used Alpro

DIRECTIONS;

1. Preheat oven to 175 degrees Celcius and prepare a baking tin or pie tin.

2. Start with the crust. Mix all the dry ingredients together and then add in the condensed milk, mixing with your hands is the easiest. Put the crust into the baking tin and bake for 20-25 minutes, until the crust starts to get golden brown. Let cool completely.

3. Make the ganache filling. Put the cream in a bowl and microwave until very hot, but not boiling.  Put the pour the chopped chocolate in, let sit for about 15 seconds and then whisk until smooth and completely mixed. Pour onto the crust. Let sit in room temperature for about 30 minutes before putting in the fridge.

4. Slice and enjoy!