Calling all the chocolate bars lovers out there! These no-bake 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:
- 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 (or coconut flour if you like), 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 Perfect Vegan Bounty Bars in 3 Easy Steps
Throw all the ingredients (apart from the chocolate) in your food processor, and mix for 30 seconds until combined. If you don’t have a food processor simply put the ingredients in a bowl and mix with a spatula.With the help of your hands roll small amounts of the mixture into bars.Arrange your vegan bounty bars on a baking tray covered with parchment paper and let them rest in the fridge for 30 minutes, or pop them in the freezer for 15 minutes.
While the vegan bounty bars set in the fridge/freezer, melt the chocolate in a microwave or in a heat-proof bowl over a pan with boiling water ( this process is called bain-marie). Then arrange the bars on a cooling rack and cover each one of them with melted chocolate.
Ingredients Tips For The Perfect Vegan Bounty Bars
Since there are only 4 ingredients needed to make these delicious vegan bounty bars, make sure you choose them correctly.
Coconut Milk: I use canned full-fat coconut milk. You’re going to need only the “fatty” part of the canned coconut milk (so make sure you don’t shake the can before using it), and you can store the “watery” part for other uses (try adding it in smoothies!). Many readers have asked if they can substitute coconut milk with coconut cream, and the answer is YES, because once you remove the watery bit of the coconut milk can, the result is pretty thick and similar to coconut cream.
Desiccated Coconut: I use desiccated coconut for making my bounty bars, but you can also use coconut flour if you like (but be aware, it will result in a fine sandy texture).
Chocolate: 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.
Maple Syrup: Organic maple syrup is my go-to choice to sweeten up my vegan bounty bars.
Vegan Bounty Bars
- 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)
- In a food processor add coconut flour, coconut milk and maple syrup.
- Mix for 30 seconds or until combined, scraping down the mixture with a spatula if necessary.
- 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.
- 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.
- Dip each bounty bar into melted chocolate and arrange on a cooling rack.
- Make sure you put some parchment paper beneath the rack to catch the chocolate in excess.
- Allow your bounty bars to set then serve.
- Store in the fridge for up to 5 days.