These vegan chocolate coconut bars are my take on the Bounty bar! Just in case you’ve never had a bounty bar, let me explain!
A bounty bar is a candy bar with a soft, sweet coconut center covered in chocolate. Sadly, not vegan chocolate.
But it doesn’t matter, because we can make them ourselves! The vegan way! Yip yip indeed we can!
I actually made this recipe 3 times while I was trying to find the right mix of ingredients for the coconut center. The first time I used dried coconut, coconut cream, coconut oil and maple syrup. It was nice, but not sweet enough, and I didn’t like how the color of the maple syrup detracted from that bright white that looks so pretty when contrasted with the chocolate.
So then I planned to just switch out the maple syrup for some powdered sugar. But then some coconut butter caught my eye. Hmmm, so I was thinking, well maybe that would be even nicer than coconut cream. So I used dried coconut, coconut butter, coconut oil and powdered sugar. And it was great. Bright white, exactly sweet enough, but it was too firm. There was some definite crunch involved. It’s delicious! But it’s not that soft sweetness of a Bounty bar.
But just a note that if you think a hard snappy center (not so hard it hurts your teeth or anything, just… hard) sounds better than soft and creamy, then switch out the coconut cream for coconut butter (melted) in the exact same quantity.
The first time I made these I also tried to form them into bars using my hands. Well it didn’t work. I ended up with something between a bar and a ball shape. The end result looked more like easter eggs. Would have been nice for Easter! But my timing was way off!
So then I got the smart idea to press the mixture down into a parchment lined loaf pan, let it set and then lift the parchment out and slice into bars. This worked like a dream.
One of my bars broke while cutting (as you can see) but it was no biggie. And dipping in the melted chocolate was quite easy and the bars didn’t seem to be in much danger of breaking during that step, which funnily enough was where I was expecting to have issues, not in the cutting part!
Since the bars are quite big I felt the need for quite a lot of melted chocolate to get them properly covered. So I had some leftovers, which was great to use for drizzling over the top just for looks. And then I still had some more left over, so I poured that out into a single silicon mould for later. You could use a little less chocolate, or you could do the same and just put any leftovers into a mould for a snack later.
You will love these gorgeous vegan chocolate coconut bars aka bounty bars! They are:
- Perfectly textured
- Super coconutty
- Smothered in vegan chocolate
- A wonderful treat
- Rich and delicious
- Easy to make!
Keep them in the fridge and serve cold straight from the fridge. They will stay fresh for a week (or even longer) when kept in the fridge, though let’s face it, they will never last that long!
So let us know what you think of these vegan chocolate coconut bars also known as bounty bars! Rate the recipe and leave us a comment! Tag any pics #lovingitvegan on instagram so we get to appreciate them too!
And if you love homemade chocolates, check out:
- Caramel Fudge Vegan Chocolates
- Fruit and Nut Chocolate Bark
- 2-Ingredient Chocolate Crunch Bars
- Vegan Peanut Butter Cups
- Raw Chocolate Hazelnut Cups
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Rich and delicious vegan chocolate coconut bars, also known as bounty bars! Soft and creamy coconut centers are smothered in vegan chocolate for a deliciously simple vegan dessert.
- Add the dried coconut, coconut oil, coconut cream and powdered sugar to the food processor and process together until well mixed. The mixture should stick together when you roll it into a ball.
- Line a loaf pan with parchment paper and press the coconut mixture down flat into the loaf pan. Place into the freezer for 20 minutes to set. Lift out the parchment paper and cut the coconut into 6 bars. Place the bars onto a parchment lined baking tray and return to the freezer while you melt your chocolate.
- Break the chocolate into pieces and then place into a microwave safe bowl. Microwave for 30 second intervals, bringing it out to stir every 30 seconds until completely melted and smooth. Add 1 tsp coconut oil to make the chocolate a little thinner and easier to work with.
- Working quickly, dip each bar into the chocolate, and flip it over so it’s completely covered in chocolate on both sides and then quickly return it to the parchment lined baking tray. Repeat for all six bars. Return the tray to the freezer for 5 minutes so the chocolate can set a little. Bring out the tray and then using remaining melted chocolate, drizzle chocolate over each of the bars. Return to the freezer to set properly for 10 minutes.
- Keep any leftovers in the fridge and serve them cold directly from the fridge.
*Prep time doesn’t include time spent setting in the freezer.
- Serving Size: 1 Serving (~1/2 Bar)
- Calories: 299
- Sugar: 9.1g
- Sodium: 19mg
- Fat: 26.2g
- Saturated Fat: 20g
- Carbohydrates: 13.5g
- Fiber: 4g
- Protein: 3.6g