What to expect from these vegan bounty bars
These homemade bounty bars are seriously good, as in a lot better than I remember the originals being. They have an intense coconut flavour which is complimented by a thick layer dairy-free chocolate. This is the classic version of my raspberry bounty bars recipe, which went down a treat with readers here on the blog.
Vegan chocolate coconut bars were one of the very first recipes that I shared when I started this blog a about 4 years ago. Since then, I have refined and simplified the recipe a lot. In fact if you preordered my cookbook before last November you most likely would have seen this recipe in the bonus ebook.
These vegan bounty bars come together with just six ingredients and are much healthier than their store bought alternative. Plus you can whip them (ready to eat) in less than an hour, so they’re perfect when you want something tasty that doesn’t take hours to set!
- Desiccated coconut/shredded coconut: This is dried, finely ground coconut. Desiccated coconut is generally a little drier than shredded coconut, but both will work well in this recipe.
- Creamed coconut/coconut butter: I usually use “creamed coconut” in block form which is essentially coconut butter, and can usually be found in the Asian section of supermarkets. Creamed coconut/coconut butter consists of 100% dehydrated flesh of mature coconuts. Creamed coconut is not to be confused with “coconut cream”, a completely different product which will not give you the result you’re looking for in these candy bars.
- Pure maple syrup: We’re keeping the sweetener natural in these bars. The coconut mixture actually requires some liquid to help bind it so maple syrup works as both a sweetener and binder for this recipe.
- Vanilla extract: Adding vanilla to these homemade candy bars brings their flavour to the next level.
- Sea salt: An optional addition, but salt helps to enhance flavour and sweetness, so I highly recommend it.
- Dairy-free chocolate: You can opt for dark chocolate or vegan milk chocolate, both of which as equally delicious! I personally prefer to use a “milk” chocolate for these bounty bars as that is closest to the taste of the original bars. Ombar chocolate is a great brand if you can get your hands on it.
How to make bounty bars (with step-by-step photos)
(Full ingredient quantities and instructions are in the recipe card at the end of this post)
These vegan bounty bars are one of the easiest no-bake desserts you can make. Here are the steps to get them perfect, every time!
- Start by adding the dry/solid ingredients to your food processor (desiccated coconut, creamed coconut and salt). Blend for a minute or so until you have a uniform mixture and all the ingredients have broken down to a fine crumb consistency.
- Add the wet ingredients (maple syrup, vanilla) and blend again until the mixture sticks together between your fingers.
- Separate the dough into 8-10 pieces. If preferred you can use your weighing scales to evenly weigh them into 30g-40g sections.
- Shape the dough into little bars. It works well to roll them into balls and then press and mould them into a bar shape using your hands.
- Add the shaped bars to a tray lined with parchment paper and place in the freezer to set for thirty minutes.
- Lastly, dip the bars into melted dairy-free chocolate and set them in back in the freezer for another 5 minutes. If desired you can coat them in a seconds layer of chocolate – totally recommend this. Add a sprinkle of sea salt and prepare to taste the best homemade bounty bars you’ve ever had!
Tips and FAQs
How to store homemade bounty bars
Store them in an airtight container and refrigerate for up to a week. These bars will also keep well at room temperature for a couple of days.
Can I freeze them?
Yes you can absolutely freeze these bars, just pop them in an airtight container and they will be good for up to 4 weeks.
Can I use coconut cream in place of creamed coconut?
No, coconut cream will not work for this recipe due to its high water content. You need to use creamed coconut or coconut butter as these will solidify once set.
My creamed coconut/coconut butter is liquid/melted, can I still use it?
Generally if you live in a warmer climate, your creamed coconut/coconut butter may not be as solid at room temperature. If yours looks a little on the melted side, I’d recommend refrigerating it for a couple of hours before using. Using solid creamed coconut or coconut butter helps to get a better consistency for shaping the bounty bars with your hands without it being too liquid.
More vegan candy bar recipes
Homemade Bounty Bars
- 2 cups desiccated coconut or shredded coconut
- 7 oz creamed coconut or coconut butter
- 4 tbsp pure maple syrup
- 2 tsp vanilla extract
- ¼ tsp sea salt
- 8 oz vegan chocolate
- Add the desiccated coconut, creamed coconut and salt and blend for a minute or so until evenly mixed.
- Add in the maple syrup, vanilla extract and maple syrup and blend again for a few minutes, until everything has combined and the mixture starts to stick together.
- Roll the mixture into balls and then flatten them down into a chocolate bar shape using your fingers.
- Sit the bars on the baking tray lined with parchment paper and place in the freezer for at least 30 minutes.
- Finely chop the chocolate. Melt the two-thirds of the chocolate over a double boiler. Once melted, remove from the heat and stir in the remaining third of chopped chocolate.
- Dunk the bars in the chocolate and sit them back on the baking tray to set. Pop in the freezer for 5 minutes and repeat for a second coating. Lastly sprinkle with some sea salt.
- These bars will keep in an airtight container at room temperature for a couple of days. Alternatively you can refrigerate them for about a week or freeze and defrost for a couple of hours before serving.