These vegan bounty bars are gluten-free, super easy to make and require just 4 simple ingredients! Learn how to make them with just 10 minutes of prep!
If you're 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 homemade bounty bars. They're:
- vegan
- gluten-free
- raw
- ready in less than 30 minutes
- 4 ingredients required
INGREDIENTS & TIPS
All you need is 4 simple ingredients to make these awesome homemade coconut bars:
- desiccated coconut
- coconut milk
- dark chocolate
- maple syrup
Most recipes call for condensed milk or coconut butter, but you'll be amazed by the great results you get with organic coconut milk. And it also makes this recipe completely vegan.
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).
You can store the "watery" part for other uses (try adding it in smoothies, soups or curry!).
Many readers have asked if they can substitute coconut milk with coconut cream, and the answer is YES.
Once you remove the watery bit of the coconut milk can, the result is pretty thick and similar to coconut cream.
Desiccated Coconut: It's fresh coconut that has been shredded or flaked and dried.
I use desiccated coconut for making my homemade bounty bars.
But you can also use coconut flour if you like (but be aware, it will give you a coconut bar with a sandier texture).
Chocolate: The chocolate you choose is critical for the bars you'll get.
If you want bounty bars go for vegan oat milk chocolate, if you want mounds bars go for 70% dark chocolate.
You can use chocolate bars chopped into small chunks, or chocolate chips. I prefer to use the bars because you have more quality choices.
Maple Syrup: Organic maple syrup is my go-to choice to sweeten up my vegan bounty bars.
COCONUT BARS IN 4 STEPS
This recipe is a total breeze to make, just follow these simple steps:
- Step 1 – Place coconut, coconut milk, and maple syrup in your food processor, and mix for 30 seconds until combined.
- Note: If you don't have a food processor simply put the ingredients in a bowl and mix with a spatula.
- Step 2 - Shape small amounts of the coconut mixture into bars.
- Step 3 - Arrange your coconut bars on a baking tray covered with parchment paper and let them rest in the fridge for 30 minutes.
- You can also place them in the freezer for 15 minutes.
- Step 4 - Melt the chocolate in a microwave or in a heat-proof bowl over a pan with boiling water ( this process is called a bain-marie).
- Then arrange the bars on a wire rack and cover each one of them with melted chocolate.
- Then dip each bar into a plate with more melted chocolate to cover their base.
- Note: You can also simply dip each bar into the bowl with the melted chocolate, with the help of chopsticks.
- Step 5 - Allow your vegan bounty bars to set for about 15 minutes in the fridge. Then they're all ready to be devoured!
HOW TO STORE HOMEMADE CHOCOLATE BARS
Store your coconut bars in an air-tight container in the fridge for up to 3 days.
You can also arrange them on a tray covered with parchment paper, and arrange in the freezer for 30 minutes, then store them in a freezer-friendly bag for up to 1 month.
Let them thaw for about 2 hours in the refrigerator before serving.
MORE VEGAN DESSERTS TO TRY
- 2-Ingredient Biscoff™ Cookies - Vegan!
- The BEST Vegan Apple Crumble
- Magic Water Cake
- The EASIEST Vegan Chocolate Muffins
- 2-Ingredient Cookies (Vegan + Flourless)
- Vegan Mango Sorbet (Ready in 5 Min!)
- Chokladbollar: Swedish Chocolate Balls {Vegan + GF}
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 - Just 4 Ingredients!
Ingredients
- 7 oz desiccated shredded coconut, (200 gr)
- ¾ can full-fat coconut milk, (discard the watery part)
- 2 tablespoon maple syrup
- 7 oz 70% organic dark chocolate or vegan milk chocolate, (200 gr)
Instructions
- In a food processor add desiccated coconut, 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 cool slightly.
- 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.
Video
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Phoebe says
Are the calories shown for the whole recipe or per serving?
Andrea says
Hi Phoebe, they´re per serving 🙂
Kristen says
Thank you!
Kristen says
What size tin of coconut milk do you use?
Andrea says
Hi Kristen, I use a standard 400 ml coconut milk can!
Cee says
Hi Andrea, can I substitute dark chocolate for Cocoa?
Andrea says
Absolutely! You can stir melted dark chocolate or chocolate chips into the batter!
Ava Kholwadia says
Made these today and added dried diced papaya. Amazing. So pleased with the result. Thank you
Andrea says
So happy to hear that Ava!Love the addition of papaya, gotta give it a try!
Simona says
I’ve made these with coconut cream and they turned out amazing! Better that the original Bounty 🙂
Andrea says
Thank you so much for the lovely feedback Simona, I'm so happy to hear you liked them!
Silvia says
Must absolutely try it!!
Sarah says
I make these every week for my kids and to bring them to work, everyone loves them!
Andrea says
I'm so happy to hear that!
victoria walters says
I just made these and as a bit wary of using coconut flour as I fel it was much like sand and, unfortuntely, kt still seemed like sand. I think I would try it again with ordinary desssicated coconut.Maybe that is just personal taste?
Andrea says
Oh no Victoria, sorry to hear your bars did not came out as expected! What kind of coconut flour and coconut milk did you use?
MotherGeek says
oooh these sound fab! shared with paleo following friend. I found your blog via the #bibs shortlist - good luck!
Andrea says
Thank you so much!! I've got all fingers crossed for the #bibs2018 🙂
Jule says
Oh yum, cant wait to try.
Just on my way to a bulk store to get the coconut flour plastic free and then I'll try this. Always looking for new recipes since I don't buy plastic wrapped food anymore 😀 thanks for sharing this one!
Lucy Parissi says
Oh these sound good and I like your switch out for coconut milk. I'd like to have a stash in the fridge to just help myself to while the weather is so warm.
Danielle Martin says
Bountys were my favourite chocolate when I was a kid. I am going to have to try making this easy version.
Sonal says
Loved how easy and convenient this recipe is!! Beautiful vegan dessert cum snack!
Tisha says
These look great! This is one of my favorite candy bars!!!
Molly Kumar says
These looks Ahmaaaazing!!! I love bounty bars but dont eat them much as the store-bought ones are so loaded. But yours look so healthy n easy peasy to make. Gotta try soon.
Linda says
I just made them and when I put the melted chocolate on it fell off?
Andrea says
Hi Linda, sorry to hear that 🙁 What kind of chocolate did you use? Did you cool it off completely before dipping the bars?
Ruxandra says
Hi, I'd love to try this! However, I do not have a food processor (I've just moved). Could I mix the ingredients the old way, using a spatula and a bowl? Thanks!
Andrea says
I think you could definitely give it a go! Try to opt for a fine coconut flour, so that the mixture is not too chunky 🙂
Ash says
Hi Laura
R we only using the coconut cream on top of the can and discard the water ?
Jule says
You only need the coconut cream for this recipe, but please don't discard the water, use it for something else, smoothies or porridge, etc. #saynotofoodwaste
Eilidh Riddell says
Could you sub coconut milk for coconut oil?
Andrea says
I've not tried myself, but you could definitely give it a try. My advice is not to use the same amount though, just pour little by little until you have a moist but firm consistency (remember also that coconut oil will harden, so your bounty bars could end up quite hard).
Babz says
These look great, but can you tell me if you use dessicated coconut, or just coconut flour? I can't find 'dessicated coconut flour'. Thanks.
Laura says
Do you have a rough estimate of the nutritional values per bar please? ?
Andrea says
Hi Laura, I wish I could give you nutritional info about it,but as I'm not a registered nutritionist I never feel comfortable give such info. My best tip however, is to check nutritional value of each ingredient you use ( check on the back of the packaging) add up all the values and calculate a rough estimate 🙂
sarah forbes says
I made them with desiccated coconut and they are yummy!!!! Thanks for the recipe!!! Only 5 left after my boyfriend has been home for 15 mins!!!!
Andrea says
They're totally addicting right? 😀 I always hide a few... just in case!
Kylee says
Mine for some reason, as soon as a side was covered in chocolate, it would peel off.. Is this because of warm chocolate on cold bar? Tasted delicious, just messy ?
Duncan McGregor says
Although you state 5 days, do you think they would last in the fridge much longer?
Andrea says
Hi Duncan, I guess they can probably last a little more than a week or so in the fridge. I can't tell for sure as they usually disappear by the second day here 😀 !
Duncan McGregor says
thats great thanks
Kathleen says
Is coconut flour the same as dessicated coconut?
Andrea says
Hi Kathleen! Yes, coconut flour is just another name for desiccated coconut, the very fine variety 🙂 Hope you give it a try, I make these all the time and never get tired of them!
alcione says
Finally, a simple recipe for a nice simple dessert. Thank you for sharing!
Andrea says
Thank you! I hope you like those yummy bites as much as I do 🙂
Helen says
Oooo yummy
Sinead D says
Do you think you use coconut cream if you didnt have coconut milk??! Love Bountys and all things coconut <3
Sinead D says
**you could use
Andrea says
Yes, you can! The only reason I wouldn't recommend is the high percentage of saturated fat and calories contained in coconut cream, I think we really don't need those extras 🙂