Raspberry Bounty Bars (vegan)
These bars are like a delicious hybrid between the original bounty bar and raspberry ruffles, and I can confirm that these vegan raspberry bounties are BETTER than both of them! These homemade bounty bars are one of the easiest (tastiest) treats you can make. They don’t require any cooking or baking and come together in just a few simple steps.
Their beautiful pink interior comes from using freeze-dried raspberries, which also gives them an intense raspberry taste which pairs so well with the other flavours of coconut and chocolate. Their romantic look also makes them the perfect treat for Valentine’s Day!
WHAT INGREDIENTS WILL I NEED TO MAKE THESE RASPBERRY BOUNTY BARS?
Desiccated coconut is dried, finely ground coconut. It is different to coconut flour as it has a higher fat content and is usually drier than shredded coconut. Although if you’re stuck, I would recommend going for shredded coconut in it’s place, not coconut flour.
You can use either creamed coconut or coconut butter here, but not coconut oil. Creamed coconut/coconut butter contains both the oil and flesh of the coconut which is blended down into a paste. This gives the paste a distinctive coconut flavour and consistency.
Instead of using fresh raspberries, this recipe calls for Freeze dried raspberries. There are a number of reasons for avoiding fresh or frozen raspberries, the main one being that they add moisture which will alter the overall consistency and give you a “soggy” filling. This also means that the shelf life of the bars will be longer and because there aren’t any fresh berries in the mix, the chocolate bars do not need to be stored in the fridge. Freeze-dried raspberries also give a much more intense raspberry flavour and colour.
Just a pinch of sea salt, this helps to intensify the flavour of these treats.
Pure Maple Syrup
You can also opt for agave syrup as the liquid sweetener for this recipe.
Opt for a vegan-friendly and good quality vanilla extract. Luckily, most large supermarkets now stock vanilla extract which is labelled “suitable for vegans” but if you’re in doubt, some brands I’d recommend are Neilsen Massey pure vanilla extract and Taylor and Colledge vanilla bean extract.
You can use any plantbased milk of your choice here. Coconut milk or almond milk are great ones if you want to keep the recipe gluten-free and paleo.
You can either use dark chocolate or vegan milk chocolate. I personally prefer to use a “milk” chocolate for these bounty bars as that makes that helps to mimic the taste of the original bars as closely as possible. Ombar chocolate is a great brand if you can get your hands on it.
LET’S MAKE VEGAN BOUNTY BARS
MAKE THE FILLING
These delicious bounty bars come together in just a couple of easy steps. Firstly, you’ll make the coconut raspberry filling which just entails blending all of the ingredients together! The desiccated coconut goes into the food processor along with the creamed coconut, freeze dried raspberries and salt. Blend everything until you have a light floury consistency. The wet ingredients (maple syrup, vanilla extract and plantbased milk) go in at the very end, and when blended they will bind all of the other ingredients together to form a sticky dough.
SHAPE THE BARS
For the next step you’ll separate the mixture out into evenly weighed portions. You can eye-ball the amount but I prefer to use a digital kitchen scales to get even 40g servings. You’ll then roll these servings into balls and flatten them down into a chocolate bar shape using your fingers. Place the prepared bars on a baking sheet lined with some parchment paper or a silicone mat and place them in the freezer to set for at least one hour.
COAT IN CHOCOLATE
To melt the chocolate, I recommend using the double boiler method. A double boiler consists of a water bath made using a saucepan which is filled about quarter ways with water. The saucepan is placed on a low-medium heat so that the water is brought to a gentle simmer. The chocolate is then added to a heat resistant bowl (which covers the entire circumference of the saucepan), and the steam that rises from the simmering water will gently melt the chocolate. It’s important not to apply direct heat to chocolate as it will burn, also, make sure you avoid water splashing into the bowl at all costs as this will cause the chocolate to seize.
To get a nice shiny coating, first chop the chocolate finely and add two-thirds to the double boiler and melt. Once melted through, remove from the heat and stir in the other one-third of chopped chocolate and stir until it melts into the remaining chocolate. This process is known as seeding.
Insert a tooth pick into each bar and dunk them in the chocolate, sit the coated bars on a sheet of parchment paper to dry. Once set, you can dip them in the chocolate for a second coating. Lastly sprinkle with some freeze dried strawberries.
RECOMMENDED TOOLS TO MAKE THESE RASPBERRY BOUNTY BARS
WHY MAKE THESE VEGAN BOUNTY BARS?
- Better than the originals: These nostalgic treats taste even better than the original bounty bars and raspberry ruffles combined.
- Vegan-friendly: this homemade bounty bars (along with all the other recipes on my blog) is made using only plantbased ingredients and does not contain any animal derived ingredients such as dairy, eggs or honey.
- Gluten-free: there is no gluten in the ingredients of these bars making it suitable for coeliacs and those who need to omit wheat or gluten as part of their dietary requirements. Disclaimer: always check the labels of the ingredients if you suffer from a food allergy or intolerance.
- Store well at room temperature: these bars do not need to be refrigerated and last well in an airtight container at room temperature for about a week or so.
- Paleo-friendly: In case you’re following a paleo diet, stick to dark chocolate for the coating to make these bounties paleo-friendly!
HERE ARE SOME OTHER RECIPES THAT I THINK YOU’LL LOVE
- Homemade Bounty Bars
- Vegan Snickers Bars
- Vegan Mars Bars
- Toffee Crisp Bars
- Vegan Snickers Ice Cream Bars
- Mars Ice Cream Bars
- Peanut Butter Jelly Brownie Bars
- Vegan Crunchie Bars
Raspberry Bounty Bars (Vegan)
- 2 cups desiccated coconut
- 6 ½ tbsp creamed coconut or coconut butter
- ½ cup freeze dried raspberries
- Pinch sea salt or pink Himalayan salt
- 3 tbsp pure maple syrup
- ½ tsp vanilla extract
- 1 tbsp plantbased milk of choice
- 8 oz vegan chocolate
- Add the desiccated coconut, creamed coconut, freeze dried raspberries and salt and blend until evenly mixed. Add in the maple syrup, vanilla extract and plantbased milk and blend again for a few minutes, until everything has combined and the mixture starts to stick together.
- Separate the mixture into about 30g-40g weighed portions. Line a baking tray with parchment paper.
- 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. Transfer the melted chocolate to a tall jar is desired (this will allow you to dunk the bars and coat them).
- Insert a tooth pick into each bar and dunk them in the chocolate, sit the coated bars on a sheet of parchment paper to dry. Once set, you can dip them in the chocolate for a second coating. Lastly sprinkle with some freeze dried raspberries.
- Store these chocolate bars at room temperature in an airtight container.