These 6-ingredient homemade bounty bars are not only healthier but also raw, vegan and refined sugar-free!
Plus, if you’re looking for more homemade treats inspiration then feel free to check out my recipes for homemade snickers, healthy vegan twix bar
, Healthier vegan magnums, or even something like these Stuffed dates.
Makes: 12-15 bars
Preparing Time: about 10 minutes (+20-30 minutes in freezer)
- 3 cups shredded coconut
- 1/3 cup coconut oil
- 1/3 cup maple syrup (or other sweetener)
- 1 tsp vanilla extract
- 1/2 tsp salt
- ~1 cup dark chocolate (or milk chocolate if you prefer)
- Mix all ingredients in a bowl and then add them to a food processor/blender. Blend for a couple of minutes or until you achieve a texture you like .
- Spread over a glass container or silicone mould or any tray slightly thicker than the bar you would like to have. Then place in the freezer for at least 30 minutes.
Note: You don’t need a special silicone mould to create this. I only used one because I like the bars to be perfectly symmetrical. You can just spread the layers in a tray and then cut them after they come from the freezer (before dipping them in chocolate).
- Melt the chocolate. It’s best to do it on a double boiler but you could also do it in the microwave in 10-15 second increments.
- Dip each bar in the melted chocolate and set aside to dry. I like my bounty extra chocolate-y so I dipped them twice.
- You can store the bounty bars in the freezer in a sealed container and they can last for up to two months.
To save for later:
Homemade Bounty Bar
- Prepare the coconut filling. You can mix all of the ingredients in a medium bowl or simply transfer to a blender/food processor. Blend for 1-2 minutes, until you have a sticky, thick texture.
- Spread the coconut filling over a wax paper/ baking paper lined container or silicone mould and place in the freezer to chill for at-least thirty minutes.
- Just before removing the coconut bars from the freezer, you'll need to melt your chocolate. It's best to do this using a double boiler method (a heat-proof bowl over a pan of simmering water). However, you can also do it in the microwave at 10-15 second increments.
- Remove the coconut candy bars from the freezer and dip into the melted chocolate. I double-dip, so that all the surfaces are properly covered. Set aside on a drying rack, to set (with baking paper underneath to catch any chocolate drippings).
- You could also pop the coconut bars back in the fridge/freezer to set, if needed.
- Once set, your coconut chocolate bars are ready to enjoy.
- You don't need a silicone mold for this recipe; however, it's great for if you want perfectly symmetrical bars. Otherwise, spread in any baking paper lined tray/container and cut into size once set.
- For Keto-friendly coconut candy bars: Use erythritol, stevia, monk fruit sweetener, or another keto-friendly sweetener in place of the maple syrup. The same goes for the chocolate- either use unsweetened or add a keto-friendly sweetener.
- For a Paleo-friendly Version: Maple syrup is technically Paleo-friendly. However, as it's high sugar- I know many still avoid it. In that case, you can use any of the sweeteners mentioned above (erythritol, monk fruit, stevia). My preference would be to use erythritol.
- If you want to make a Bounty Milk Chocolate version, then it may be harder to cater to all dietary requirements. However, you can use homemade milk chocolate with a sweetener of your choice.
- For a 'lighter' option: Swap out some (if not all) of the coconut oil for coconut yogurt instead. This will give you a softer center to the coconut candy bars and will make the treats even healthier.
- It's possible to swap out the coconut oil for coconut butter. This won't be a 'lighter' option, but taste amazing!
- You can use leftover coconut pulp from Homemade Coconut Milk within this recipe. I suggest only swapping out a small amount (less than 50%), rather than the entire coconut. This is because the coconut pulp won't have as much fat content and will affect the coconut chocolate bars' texture.
- These Mounds bar/Bounty chocolate bar copycats can be turned into square coconut chocolate bars. Simply make a digestive biscuit/ graham cracker crust from graham cracker crumbs and coconut oil or dairy-free butter. Then top with the coconut filling and pour the chocolate on top.