Get ready for Halloween with a fun chocolatey healthy treat - These easy Ghost Vegan Bounty Bars are ready in less than 30 min and only require 4 basic ingredients!

Yesterday night I was sitting on the sofa, thinking about the Halloween weekend ahead *so excited about it!*. I've told you already I'm completely useless when it comes to decorations, but I didn't want to leave you without a Halloween treat to make for/with your kids and friends.

So that's how I came up with these cute ghost vegan bounty bars, bringing together one of my most popular recipes of all time and a little creativity (and the help of this cheap Pac-man cookie cutter). Whether you have very limited time, or you're just not a crafty person, these spooky bounty bars are here to rescue you on the scariest night of the year.

[easy-tweet tweet="Spooky Ghost Bounty Bars For Halloween - #vegan #glutenfree" user="PetiteCook"]

This recipe comes together in merely 30 min, and you only need 4 simple ingredients: coconut flour, coconut milk, dark/milk high-quality chocolate and honey. These guys are also conveniently vegan and gluten-free, so that children with dairy/eggs/gluten allergies can safely have it too. I opted for milk chocolate (look for vegan milk chocolate, usually made with coconut milk) because is less bitter and kids are more likely to enjoy it. But feel free to use any chocolate you fancy, whether is dark, white or milk.

Making these spooky ghost vegan bounty bars couldn't be easier and stress-free. Start by putting coconut flour, coconut milk and honey in your food processor ( I use my loyal powerful KitchenAid), and whizz until combined.

In the meantime, melt the chocolate in the microwave, and cover with parchment paper a small baking sheet (25cm/10in x 17cm/6.5in x 2.5cm). Then spread a thick layer of chocolate over the base.

Now, gently pour the coconut mixture over the chocolate, making sure you get a compact 1.5/2 inches high coconut layer. With the help of a ghost cookie cutter, carefully cut into bars (be very gentle!). This step is best done whilst the mixture is still soft and chocolate is not hard yet. You don't have to lift the bars, simply divide the mixture, so it will be easier to cut later on. Transfer the tray into the fridge, and refrigerate for about ½ hour or in the freezer for 15 min.

Once the bounty mixture is all set up, cut into ghost bars, helping yourself with a small sharp knife if needed. Transfer the bars onto a serving tray and use any remaining melted chocolate to draw the eyes and mouth of these little cuties.

There you go, your spooky delicious ghost friends are all ready to be devoured! I told it was easy, right?
Bounty bars are my all-time favorite chocolate treat, and I'm sure after you try this fool-proof homemade version, you'll fall in love with it too!

These ghost vegan bounty bars are simple to make, healthy, awesomely allergy-friendly and utterly delicious - The perfect treat to enjoy on Halloween or any other time!

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*!

Recipe

Print SaveSaved!

5 from 1 vote

Spooky Ghost Vegan Bounty Bars

Cook ModePrevent your screen from going dark

<span></span>Get ready for Halloween with a fun chocolatey healthy treat - These easy gluten-free Ghost Vegan Bounty Bars are ready in less than 30 min and only require 4 basic ingredients!

Prep Time30 minutes mins

Total Time30 minutes mins

Course: Dessert

Cuisine: Vegan

Serving: 8

Author: Andrea Soranidis

Ingredients

1x2x3x

• <span></span>7oz / 200g desiccated coconut flour
• <span></span>¾ can, 10oz coconut milk (eliminate the watery part)
• 2 tablespoon honey or maple syrup
• <span></span>7oz / 200g 70% dark chocolate or milk chocolate, look for vegan alternative
• 1 tablespoon melted dark chocolate, to decorate

Instructions

• <span class="mceItemHidden" data-mce-bogus="1"><span></span>Cover a baking tray (25cm/10in x 17cm/6.5in x 2.5cm) with parchment paper and set aside.</span>
• <span class="mceItemHidden" data-mce-bogus="1"><span></span>In a food processor add coconut flour, coconut milk and honey. Mix for 30 seconds or until combined, scraping down the mixture with a spatula if necessary.</span>
• <span class="mceItemHidden" data-mce-bogus="1"><span></span>In the meantime, melt ¾ of the chocolate in the microwave, then fold in the remaining chocolate and mix until all melted and combined.</span>
• Spread a thick layer of chocolate over the prepared baking tray.
• Pour the coconut mixture over the chocolate, gently pressing down with your fingers, to get a compact 1.5/2 inches high coconut layer.
• With the help of a ghost cookie cutter, carefully cut into bars. This step is best done whilst the mixture is still soft and chocolate is not hard yet. You don't have to lift the bars, simply divide the mixture, so it will be easier to cut later on.
• Transfer the tray into the fridge, and refrigerate for about ½ hour or in the freezer for 15 min.
• <span class="mceItemHidden" data-mce-bogus="1"><span></span>With the help of a sharp knife and cookie cutter, remove each bar from the baking sheet and transfer onto a serving tray.</span>
• Dip a toothpick in extra or remaining melted chocolate, and make the eyes and mouth of each ghost.
• Serve immediately, or store in an airtight container in the fridge for up to 3-4 days.

Notes

To avoid that coconut milk and water get mixed in the can, do not shake it before opening it.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

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.