Description
Deliciously creamy and naturally sweet, these Vegan Bounty Bars replicate the classic coconut and chocolate treat using wholesome plant-based ingredients. Perfect as a guilt-free snack or dessert, these no-bake bars combine shredded coconut with coconut butter and vegan condensed milk, dipped in rich dairy-free chocolate. They are easy to make and freezer-friendly, ideal for satisfying your sweet tooth with a vegan twist.
Ingredients
Coconut Filling
- 170 g desiccated coconut (or shredded coconut)
- 200 g coconut butter (or creamed coconut, NOT coconut cream)
- 4 tablespoons vegan condensed milk (or pure maple syrup)
- 2 teaspoons vanilla bean paste (or vanilla extract)
- ¼ teaspoon sea salt
Chocolate Coating
- 220 g vegan chocolate
Instructions
- Prepare the Coconut Mixture: Add the desiccated coconut, coconut butter, vegan condensed milk (or maple syrup), vanilla bean paste, and sea salt into a food processor. Blitz for several minutes until the ingredients are fully combined and the mixture becomes sticky enough to hold together when pressed between your fingers.
- Shape the Bars: Roll the mixture into 10 evenly sized balls. Then, shape each ball into a small bar by pressing and molding with your hands. Place all bars on a baking tray lined with parchment paper and freeze for 30 minutes to firm up.
- Melt the Chocolate: Set up a double boiler by placing a heatproof bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl’s bottom. Finely chop the vegan chocolate and slowly melt it in the bowl, stirring gently to avoid burning.
- Coat the Bars in Chocolate: Using a spoon and fork, dip each frozen coconut bar into the melted chocolate to fully coat it. Lift out and place back onto the parchment-lined tray. For a thicker coating, dip each bar a second time. Once coated, place the bars back into the freezer for 5–10 minutes to allow the chocolate to set. Optionally, drizzle any leftover melted chocolate over the bars for decoration.
- Storage: Store the finished bars in an airtight container in the refrigerator for up to one week. They also keep well at room temperature for a couple of days. For longer storage, freeze the bars in an airtight container for up to 4 weeks.
Notes
- Use coconut butter or creamed coconut for the filling; avoid coconut cream as it is too watery and will prevent the bars from setting correctly.
- Choose a good-quality vegan chocolate for the coating to ensure a smooth melt and rich flavor.
- Freezing the bars before dipping helps them hold their shape and get a better chocolate coating.
- These bars can be customized with added nuts or dried fruits for extra texture, though this will alter the classic Bounty taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western
