Calling all the chocolate bars lovers out there! These vegan bounty bars are gluten-free, raw, paleo, super easy to make and only require 4 healthy ingredients!


If you’re anything of a coconut lover like me, you’ll totally love these vegan bounty bars.

These are possibly the best chocolate bars I have ever tasted. And I’m pretty sure you’re going to love them as much as I do. This homemade version tastes A MILLION times better, and most importantly you know exactly what goes in it.

Here are a few reasons to love these vegan bounty bars. They’re:

  • vegan
  • gluten-free
  • raw
  • ready in less than 30 minutes
  • 4 ingredients required

What’s not to love? All you need is 4 simple ingredients to make these awesome vegan bounty bars: desiccated coconut flour, coconut milk, dark chocolate (make sure it’s organic vegan chocolate) and maple syrup.

Most recipes call for condensed milk, but you’ll be amazed by the great results you get with organic coconut milk. And it also makes this recipe completely vegan.

How to Make Vegan Bounty Bars in 3 Easy Steps

homemade vegan bounty barsThrow all the ingredients apart from the chocolate in your food processor, and mix for 30 sec until combined. If you don’t have a food processor simply put the ingredients in a bowl and mix with a spatula.coconut flour in a mixerWith the help of your hands roll small amounts of the mixture into bars.shape coconut mixture with handArrange them on a baking tray covered with parchment and let them rest in the fridge for 1 h, or pop them in the freezer for 15 minutes.bounty bars uncovered on baking tray

While the coconut bars set, melt the chocolate in a microwave or in a heat-proof bowl over a pan with boiling water ( bain-marie). Then arrange the bars on a cooling rack and cover each one of them with melted chocolate.

bounty bars dipped in chocolate

Allow your bounty bars to set for about 15 minutes. Then you’re all ready to devour them!homemade chocolate coconut bounty bars

The chocolate you choose is critical for the bars you’ll get. If you want bounty bars go for milk chocolate (but they won’t be vegan), if you want mounds go for 70% dark chocolate.

I personally like the dark chocolate version, it doesn’t only taste better, but it’s lighter and lower in fat.

How to Make Healthy 4-Ingredient #Vegan Bounty Bars! Click to Tweet

Besides being absolutely delicious, these vegan bounty bars are also really fun to make –  So, get your kids involved or ask your friends to come over and help you make a ton of these!

DID YOU MAKE THIS RECIPE?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

vegan bounty bars on marble board, light blue napkin in the background

Vegan Bounty Bars

Course: Dessert
Cuisine: Vegan
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 10
Author: The Petite Cook
These vegan bounty bars are gluten-free, raw, paleo, super easy to make and only require 4 healthy ingredients!
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Ingredients

  • 7 oz desiccated coconut flour (200 gr)
  • 3/4 can full-fat coconut milk (eliminate the watery part)
  • 2 tbsp maple syrup
  • 7 oz 70% organic dark chocolate (200 gr)

Instructions

  1. In a food processor add coconut flour, coconut milk and maple syrup.
  2. Mix for 30 seconds or until combined, scraping down the mixture with a spatula if necessary.
  3. Shape the mixture into small logs and arrange them on a baking tray covered with parchment. Refrigerate for 1 hour in the fridge, or in the freezer for 10-15 min.
  4. In the meantime melt the chocolate in the microwave, or in a heat-proof bowl over a pan filled with simmering water. Once melted allow to slightly cool.
  5. Dip each bounty bar into melted chocolate and arrange on a cooling rack.
  6. Make sure you put some parchment paper beneath the rack to catch the chocolate in excess.
  7. Allow your bounty bars to set then serve.
  8. Store in the fridge for up to 5 days.

Recipe Notes

Originally published October 2015, updated with new words in post. No change to recipe, though some minor writing tidying up has been done.

 

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