• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Petite Cook™ logo

  • Recipes
  • Italian Recipes
  • Lifestyle
  • Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Lifestyle
  • Travel
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Lifestyle
    • Travel
    • Press
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert Recipes

    Vegan Bounty Bars - Just 4 Ingredients!

    Published: Aug 15, 2018 · Modified: Sep 16, 2021 by Andrea

    Jump to Recipe

    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.

    homemade vegan bounty bars on marble chopping board and light blue napkin beneath

    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:

    bounty bars recipe step 1: all ingredients apart from chocolate in a food processor

    • 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.

     

    bounty bars recipe step 2: shape coconut mixture with hand to make vegan bounty bars

    • Step 2 - Shape small amounts of the coconut mixture into bars.

     

    bounty bars recipe step 3: coconut bars uncovered on baking tray covered with parchment paper

    • 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.

     

    bounty bars recipe step 4: bounty bars dipped in chocolate

    • 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.

    homemade chocolate coconut bounty bars on a marble tray over a blue napkin

    • 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 on marble board, light blue napkin in the background
    Print SaveSaved!
    4.80 from 20 votes

    Vegan Bounty Bars - Just 4 Ingredients!

    Prevent your screen from going dark
    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!
    Prep Time10 mins
    Resting time30 mins
    Total Time10 mins
    Course: Dessert
    Cuisine: Vegan
    Serving: 12
    Calories: 225kcal
    Author: Andrea Soranidis

    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

    You will only need the solid part of the coconut milk, so DO NOT SHAKE the can before opening, then discard the water and use the solid creamy coconut milk at the base.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 225kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 42mg | Potassium: 178mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 3mg

    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.

    More Dessert Recipes

    • Italian Hangover Cake
    • Italian Chocolate Cookies
    • Christmas Tiramisu
    • Italian Christmas Cookies - Anginetti Cookies
    68990 shares
    • Facebook
    • Twitter
    • Yummly

    Reader Interactions

    Comments

    1. Phoebe says

      April 29, 2021 at 8:17 pm

      5 stars
      Are the calories shown for the whole recipe or per serving?

      Reply
      • Andrea says

        May 01, 2021 at 2:25 pm

        Hi Phoebe, they´re per serving 🙂

        Reply
    2. Kristen says

      May 22, 2020 at 3:23 am

      Thank you!

      Reply
    3. Kristen says

      May 15, 2020 at 5:10 am

      What size tin of coconut milk do you use?

      Reply
      • Andrea says

        May 15, 2020 at 5:37 pm

        Hi Kristen, I use a standard 400 ml coconut milk can!

        Reply
    4. Cee says

      April 02, 2020 at 9:37 pm

      Hi Andrea, can I substitute dark chocolate for Cocoa?

      Reply
      • Andrea says

        April 03, 2020 at 2:46 pm

        Absolutely! You can stir melted dark chocolate or chocolate chips into the batter!

        Reply
    5. Ava Kholwadia says

      January 19, 2020 at 3:52 pm

      5 stars
      Made these today and added dried diced papaya. Amazing. So pleased with the result. Thank you

      Reply
      • Andrea says

        January 21, 2020 at 6:00 pm

        So happy to hear that Ava!Love the addition of papaya, gotta give it a try!

        Reply
    6. Simona says

      July 09, 2019 at 2:58 pm

      I’ve made these with coconut cream and they turned out amazing! Better that the original Bounty 🙂

      Reply
      • Andrea says

        July 10, 2019 at 6:46 pm

        Thank you so much for the lovely feedback Simona, I'm so happy to hear you liked them!

        Reply
    7. Silvia says

      March 16, 2019 at 7:17 pm

      5 stars
      Must absolutely try it!!

      Reply
    8. Sarah says

      February 28, 2019 at 9:23 am

      I make these every week for my kids and to bring them to work, everyone loves them!

      Reply
      • Andrea says

        February 28, 2019 at 9:44 am

        I'm so happy to hear that!

        Reply
    9. victoria walters says

      February 03, 2019 at 6:22 pm

      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?

      Reply
      • Andrea says

        February 04, 2019 at 9:45 am

        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?

        Reply
    10. MotherGeek says

      September 17, 2018 at 10:36 am

      oooh these sound fab! shared with paleo following friend. I found your blog via the #bibs shortlist - good luck!

      Reply
      • Andrea says

        September 20, 2018 at 5:54 pm

        Thank you so much!! I've got all fingers crossed for the #bibs2018 🙂

        Reply
    11. Jule says

      August 21, 2018 at 8:39 am

      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!

      Reply
    12. Lucy Parissi says

      August 04, 2018 at 11:43 am

      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.

      Reply
    13. Danielle Martin says

      August 04, 2018 at 8:24 am

      Bountys were my favourite chocolate when I was a kid. I am going to have to try making this easy version.

      Reply
    14. Sonal says

      August 04, 2018 at 3:15 am

      Loved how easy and convenient this recipe is!! Beautiful vegan dessert cum snack!

      Reply
    15. Tisha says

      August 04, 2018 at 2:40 am

      These look great! This is one of my favorite candy bars!!!

      Reply
    16. Molly Kumar says

      August 04, 2018 at 1:52 am

      5 stars
      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.

      Reply
    17. Linda says

      March 15, 2018 at 6:46 pm

      I just made them and when I put the melted chocolate on it fell off?

      Reply
      • Andrea says

        March 15, 2018 at 9:12 pm

        Hi Linda, sorry to hear that 🙁 What kind of chocolate did you use? Did you cool it off completely before dipping the bars?

        Reply
    18. Ruxandra says

      September 30, 2017 at 5:14 pm

      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!

      Reply
      • Andrea says

        October 01, 2017 at 7:31 am

        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 🙂

        Reply
    19. Ash says

      July 14, 2017 at 10:49 pm

      Hi Laura
      R we only using the coconut cream on top of the can and discard the water ?

      Reply
      • Jule says

        September 22, 2018 at 9:13 am

        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

        Reply
    20. Eilidh Riddell says

      July 02, 2017 at 1:14 pm

      Could you sub coconut milk for coconut oil?

      Reply
      • Andrea says

        July 02, 2017 at 7:17 pm

        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).

        Reply
    21. Babz says

      May 28, 2017 at 7:25 pm

      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.

      Reply
    22. Laura says

      January 29, 2017 at 8:51 am

      5 stars
      Do you have a rough estimate of the nutritional values per bar please? ?

      Reply
      • Andrea says

        January 29, 2017 at 11:53 am

        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 🙂

        Reply
    23. sarah forbes says

      January 15, 2017 at 6:16 pm

      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!!!!

      Reply
      • Andrea says

        January 16, 2017 at 10:47 am

        They're totally addicting right? 😀 I always hide a few... just in case!

        Reply
    24. Kylee says

      January 12, 2017 at 3:44 am

      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 ?

      Reply
    25. Duncan McGregor says

      September 26, 2016 at 5:30 am

      Although you state 5 days, do you think they would last in the fridge much longer?

      Reply
      • Andrea says

        September 26, 2016 at 8:28 am

        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 😀 !

        Reply
        • Duncan McGregor says

          October 02, 2016 at 11:35 am

          thats great thanks

          Reply
    26. Kathleen says

      May 24, 2016 at 6:31 pm

      Is coconut flour the same as dessicated coconut?

      Reply
      • Andrea says

        May 26, 2016 at 8:53 pm

        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!

        Reply
    27. alcione says

      February 08, 2016 at 12:36 pm

      Finally, a simple recipe for a nice simple dessert. Thank you for sharing!

      Reply
      • Andrea says

        February 11, 2016 at 12:46 pm

        Thank you! I hope you like those yummy bites as much as I do 🙂

        Reply
    28. Helen says

      October 13, 2015 at 1:54 am

      Oooo yummy

      Reply
    29. Sinead D says

      October 07, 2015 at 12:06 pm

      5 stars
      Do you think you use coconut cream if you didnt have coconut milk??! Love Bountys and all things coconut <3

      Reply
      • Sinead D says

        October 07, 2015 at 12:07 pm

        **you could use

        Reply
      • Andrea says

        October 07, 2015 at 6:03 pm

        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 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


    Welcome to my kitchen!
    I’m Andrea, I'm Italian, and I absolutely LOVE cooking.
    Grab a fork and join me!
    READ MORE ABOUT ME…

    Footer

    ↑ back to top

    Follow us

    The Petite Cook™

    Quick and Easy Italian Recipes Anyone Can Cook


    About Andrea

    Privacy Policy

    Work with us

    Terms

    Press

    Nutrition Disclaimer

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Petite Cook. The Petite Cook® is a registered trademark.