Description
These Vegan Bounty Bars are a deliciously rich and creamy coconut treat coated in smooth vegan chocolate. Perfect for satisfying your sweet tooth with a healthy twist, they combine toasted desiccated coconut with creamy coconut butter and vegan condensed milk, then encase the bars in glossy, melted dairy-free chocolate. Easy to make and freezer-friendly, they’re ideal for a guilt-free dessert or snack.
Ingredients
Scale
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, and sea salt to a food processor. Blitz for a few minutes until the mixture is fully combined and starts to stick together, forming a sticky consistency that holds when pressed between your fingers.
- Shape the Bars: Roll the dough into 10 balls, then shape each ball into a small bar shape using your hands. Place the bars onto a parchment-lined tray and freeze them for 30 minutes to firm up.
- Melt the Chocolate: Using a double boiler method, melt the chopped vegan chocolate slowly. Place a bowl over a saucepan of simmering water, ensuring the water does not touch the bowl’s bottom. Stir the chocolate gently until melted and smooth.
- Coat the Bars in Chocolate: Dip each frozen coconut bar into the melted chocolate using a spoon and fork to fully coat it. Lift the coated bars onto a parchment-lined tray. Optional: dip them again for a second chocolate layer. Freeze the coated bars for 5-10 minutes to allow the chocolate to set.
- Storage: Store the vegan bounty bars in an airtight container in the refrigerator for up to a week, or keep them at room temperature for a couple of days. For longer storage, freeze them in an airtight container for up to 4 weeks.
Notes
- Use coconut butter or creamed coconut for the filling, not coconut cream, as the latter is too watery and will affect the bar’s texture.
- Ensure the vegan chocolate used is dairy-free to keep the recipe fully vegan.
- If vegan condensed milk is unavailable, pure maple syrup is a great natural sweetener alternative.
- The double boiler method prevents the chocolate from burning and provides a smooth melt.
