You will love these vegan bounty bars! Soft and creamy coconut centers are smothered in vegan chocolate for a deliciously simple dessert.
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!
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!
- 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.
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.
More Delicious Vegan Desserts
- Vegan Twix Bars
- Vegan Snickers Bars
- Vegan Peanut Butter Cups
- Vegan Peanut Butter Bars
- Vegan Peppermint Patties
- Vegan Chocolate Truffles
Vegan Bounty Bars
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
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
- Dessicated Coconut is also called Finely Shredded Coconut.
- Prep time doesn't include time spent setting in the freezer.
- Keep leftovers stored in the fridge and enjoy within a couple of weeks. They are also freezer friendly if you want to freeze them.
- This recipe was first published in June 2017 and has been updated with new photos and text.
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?
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!
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
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.
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? :/
The texture won’t be the same.
CHOCOLATE!! lol
Thanks for the share! Simple+Vegan= Delicious!
Hahaha yes indeed! Thanks Vanessa!
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 ! 🙂 Merci
Awesome! So glad you enjoyed it!
Hi, should we use unsweetened shredded coconut?
Thanks!
Hi Alison, yes it is unsweetened. 🙂
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.
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.
Best recipe so far she worked out the kinks!
Everyone loved them!
So glad everyone loved them! Thanks for the awesome rating. 🙂
Hello. What is coconut cream? Thanks
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.
Wherr do you get the vegan Dark chocolate from.. Thanks
You can use any vegan chocolate – many of the dark chocolate slabs are not labeled vegan but if you check ingredients they are.
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
Hi Val, it’s the coconut oil that goes solid when it’s chilled or when room temperature is cool. All the best! 🙂
Simple, effective and delightfully delicious