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    Home » Brownies and Bars

    Vegan Bounty Bars

    Published: Mar 19, 2020 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Bounty Bars

    You will love these vegan bounty bars! Soft and creamy coconut centers are smothered in vegan chocolate for a deliciously simple dessert.

    Vegan bounty bars on a wooden board.

    These vegan chocolate coconut bars are my take on the fabulous 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. Yay!

    I actually made this recipe 3 times while I was trying to find the right mix of ingredients for the coconut center. The perfect mix turned out to be dessicated coconut, coconut cream, coconut oil and powdered sugar. So delicious! Soft and creamy and just like a bounty bar. 

    And if you love all things coconut then also check out our vegan coconut truffles!

    Vegan bounty bars cut in half on a wooden board.

    How To Make Vegan Bounty Bars

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary to go along with the process photos. 

    • Add dessicated coconut, coconut oil, coconut cream and powdered sugar to the food processor and process together until it’s all well mixed. The mixture should stick together when you roll it into a ball.
    • Spray a loaf pan with non-stick spray and line it with parchment paper so that there is overhang on each side. Press the coconut mixture down into the loaf pan and smooth it down. Place it into the freezer for 20 minutes to set. After 20 minutes, lift it out using the parchment paper overhang  and cut the coconut into 6 bars.
    • Place the bars onto a parchment lined baking tray and return to the freezer to set solidly.
    • When the bars are super hard to the touch then you know it’s time to cover them in chocolate!

    Step by step process photo collage of making vegan bounty bars.Vegan Bounty Bars on a parchment lined baking tray.

    • Break vegan chocolate into pieces (you can also use chocolate chips) and place it into a microwave safe bowl with a little coconut oil. Microwave in 30-second intervals, bringing it out to stir every 30 seconds until completely melted and smooth. 
    • 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 the remaining melted chocolate, drizzle chocolate over each of the bars. Return to the freezer to set properly for 10 minutes.

    Vegan bounty bars stacked up on a wooden board.

    Recipe Tips

    Vegan Chocolate or Chocolate Chips: I prefer using a high quality dark chocolate to melt down for these as the texture is slightly better, but you can also use vegan chocolate chips if that’s what you have on hand. 

    Dessicated Coconut: This can be named slightly differently depending on where you are in the world and can also be called shredded coconut. It’s the dried, very finely shredded coconut. 

    Storing and Freezing

    Keep them in the fridge and serve cold straight from the fridge. They will stay fresh for a week or two (or even longer) when kept in the fridge, though let’s face it, they will never last that long!

    They are also freezer friendly if you want to freeze them and will last for months in the freezer. 

    Vegan bounty bars in a stack on a wooden board.

    More Delicious Vegan Desserts

    1. Vegan Twix Bars
    2. Vegan Snickers Bars
    3. Vegan Peanut Butter Cups
    4. Vegan Peanut Butter Bars
    5. Vegan Peppermint Patties
    6. Vegan Chocolate Truffles

    Vegan bounty bars cut in half and stacked up.

    Vegan bounty bars stacked up on a wooden board.

    Vegan Bounty Bars

    You will love these vegan bounty bars! Soft and creamy coconut centers are smothered in vegan chocolate for a deliciously simple dessert.
    4.84 from 6 votes
    Print Pin Rate
    Course: Dessert, Gluten-Free
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 299kcal
    Author: Alison Andrews

    Ingredients

    • 2 cups Dessicated Coconut (160g) finely shredded coconut
    • ¼ cup Coconut Oil (55g)
    • ¼ cup + 2 Tbsp Canned Coconut Cream (90ml)
    • ½ cup Powdered Sugar (60g)
    • 10.5 ounces Vegan Dark Chocolate (300g) or 1 and ¾ cups chocolate chips
    • 1 tsp Coconut Oil
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    Instructions

    • Add the dessicated 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.
    • Spray a loaf pan with non stick spray and line it with parchment paper so that there is an overhang on either side. Press the coconut mixture down flat into the loaf pan and place it into the freezer for 20 minutes to set.
    • Lift it out of the loaf pan using the parchment paper overhang and cut the coconut into 6 bars. Place the bars onto a parchment lined baking tray and return to the freezer until they are very firm and set.
    • Break the chocolate into pieces and place it into a microwave safe bowl along with the coconut oil. Microwave in 30-second intervals, bringing it out to stir every 30 seconds until completely melted and smooth.
    • Working quickly, dip each bar into the chocolate, and flip it over so that 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 use the remaining melted chocolate to 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.

    Notes

    1. Dessicated Coconut is also called Finely Shredded Coconut.
    2. Prep time doesn't include time spent setting in the freezer.
    3. Keep leftovers stored in the fridge and enjoy within a couple of weeks. They are also freezer friendly if you want to freeze them.
    4. This recipe was first published in June 2017 and has been updated with new photos and text.

    Nutrition

    Serving: 1Serving (½ Bar) | Calories: 299kcal | Carbohydrates: 13.5g | Protein: 3.6g | Fat: 26.2g | Saturated Fat: 20g | Sodium: 19mg | Fiber: 4g | Sugar: 9.1g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Rebecca says

      April 04, 2022 at 3:07 pm

      Hi I’m finding it hard to get canned coconut cream in Ireland, I found PATAK’S creamed coconut in sachets for curry’s. Is it the same thing?

      Reply
      • Alison Andrews says

        April 06, 2022 at 12:18 pm

        It’s not the same thing at all, so definitely don’t use that. You could also use canned coconut milk (full fat, which just means: not lite). It should be easy to get, Tesco’s usually have it! All the best!

        Reply
    2. Jenny says

      May 17, 2021 at 6:19 pm

      When i made it they didn’t come out as thick as i wanted. Got any tips?

      I love this recipe it tastes so good!!!
      -Jenny

      Reply
      • Alison Andrews says

        May 18, 2021 at 1:17 pm

        Hi Jenny, if you want them to be thicker you could use a smaller loaf pan. We used a 9×5 loaf pan, so you could use an 8×4 loaf pan for thicker bars.

        Reply
    3. Lady Doom says

      June 26, 2020 at 6:36 pm

      My coconut cream is sweetened, do you think I could do the recipe with less powdered sugar or the texture won’t be the same? :/

      Reply
      • Alison Andrews says

        June 29, 2020 at 11:48 am

        The texture won’t be the same.

        Reply
    4. Vanessa Cassani says

      March 22, 2020 at 11:14 pm

      CHOCOLATE!! lol
      Thanks for the share! Simple+Vegan= Delicious!

      Reply
      • Alison Andrews says

        March 24, 2020 at 9:23 am

        Hahaha yes indeed! Thanks Vanessa!

        Reply
    5. Mimiine says

      March 20, 2020 at 12:03 pm

      J’ai utilisé la crème de coco “Kara” au lieu du lait de coco en boite car je n’en avait pas, et j’ai mélangé le tout à la main car je n’avais pas envie de nettoyer le robot :’)
      Le résultat est parfait ! 🙂 Merci5 stars

      Reply
      • Alison Andrews says

        March 20, 2020 at 12:35 pm

        Awesome! So glad you enjoyed it!

        Reply
    6. Alison says

      March 19, 2020 at 4:24 pm

      Hi, should we use unsweetened shredded coconut?

      Thanks!

      Reply
      • Alison Andrews says

        March 20, 2020 at 8:50 am

        Hi Alison, yes it is unsweetened. 🙂

        Reply
    7. KM says

      July 24, 2019 at 11:58 pm

      I make these with dates and/or maple syrup as I understand that most sugar is passed through animal bone char, making it not-so-vegan.4 stars

      Reply
      • Alison Andrews says

        July 25, 2019 at 10:12 am

        Glad that you tweaked the recipe to your liking, but it certainly is not true that most sugar is processed this way. It’s mostly only the USA that still uses these methods and it’s still very easy to find a company that does not use these outdated processing methods.

        Reply
    8. Tamzie Franseb says

      July 12, 2019 at 11:21 am

      Best recipe so far she worked out the kinks!
      Everyone loved them!5 stars

      Reply
      • Alison Andrews says

        July 12, 2019 at 12:02 pm

        So glad everyone loved them! Thanks for the awesome rating. 🙂

        Reply
    9. Johanah says

      June 02, 2019 at 5:54 am

      Hello. What is coconut cream? Thanks

      Reply
      • Alison Andrews says

        June 02, 2019 at 10:58 am

        Hi there, it’s like coconut milk but richer. It’s a more intensified (lower water content) version of coconut milk. It comes in a can and you get it in the same section of the supermarket as coconut milk.

        Reply
    10. Natrisha Choonilall says

      January 27, 2018 at 10:00 am

      Wherr do you get the vegan Dark chocolate from.. Thanks

      Reply
      • Alison Andrews says

        January 27, 2018 at 5:21 pm

        You can use any vegan chocolate – many of the dark chocolate slabs are not labeled vegan but if you check ingredients they are.

        Reply
      • Val Chalmers says

        March 19, 2020 at 4:10 pm

        Hi when making the bounty bars is the coconut oil the jars that are solid or can u buy liquid coconut oil. Will save the recipe. Great ideas. Thanks

        Reply
        • Alison Andrews says

          March 20, 2020 at 8:50 am

          Hi Val, it’s the coconut oil that goes solid when it’s chilled or when room temperature is cool. All the best! 🙂

          Reply
    11. Anna Andrews says

      June 23, 2017 at 5:31 pm

      Simple, effective and delightfully delicious5 stars

      Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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