Vegan Bounty Bars | Easy + Homemade

This quick and easy 3-ingredient Bounty Bars recipe is a homemade vegan twist on the popular coconut chocolate candy that’s way healthier than the store-bought ones but tastes as delicious! Once you have made these decadent treats at home, I guarantee that you will never buy them again!

Being vegan doesn’t mean you can’t enjoy the classic treats of your childhood anymore. I have proven that with my vegan versions of Raffaelo Coconut Balls, Raspberry Magnum Popsicles, Peanut Caramel Chocolate Snickers and Ferrero Rocher Hazelnut Truffles. So if you love these coconut-filled chocolate candy bars but want them gluten-free and dairy-free, then you are in for a treat!

This homemade vegan bounty bar recipe uses only coconut cream, dark chocolate and agave syrup to make them 100% vegan-approved.

Why Make Homemade Vegan Bounty Bars?

• It will only take you 10 minutes to get them ready to be chilled. That is less time and effort than going to a supermarket to buy a package of one for sure!
• Making them from scratch is super easy, and you are assured that they are entirely free from additives and preservatives, making them kid-friendly too.
• You can also save some bucks, as this recipe uses simple ingredients that are considered pantry essentials. I bet you have them all sitting in your pantry right now!

Ingredients Needed to Make Them

• Desiccated coconut: makes the majority the chewy bounty filling! Choose finely milled shreds as they are easier to handle. If you have freshly grated coconut, make sure that you squeeze all the liquids out before using it.
• Coconut cream: You will use only the upper solid part of canned coconut milk, so make sure you do not shake it before opening the can. Do not throw the rest though, use it to make Vegan Eggnog or Matcha Latte to serve with these yummy treats!
• Agave syrup: This will sweeten the coconut filling and act as a binder so they do not fall apart when formed. If you do not have this, you can use rice syrup or any other light-colored syrup. If using dark syrup such as maple syrup, date syrup, or coconut syrup, the coconut filling will be darker.
• Dark chocolate: use approximately 70% for the best results. This will be used for the chocolate coating. You can use bars or chips, depending on what you have.
• Coconut oil: will help make the chocolate coating silkier and smoother.

How to make Vegan Bounty Bars

As always, I recommend checking out these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!

Step 1: Make the coconut bars

Start by combining coconut flakes, coconut cream and agave syrup in a bowl. Then form the mixture into about 16 coconut bars and place them on a baking sheet or tray lined with parchment paper. Freezer for 1 hour to make them firmer.

Step 2: Coat with chocolate

Chop the chocolate and melt it together with the coconut oil slowly over a water bath. Take the coconut bounty bars out of the freezer and dip them into the melted chocolate glaze using a spoon or fork. Allow to harden, then decorate with a drizzle of chocolate if desired.

Tips when Making Vegan Bounty Bars

• When shaping the the bars, make sure to press the coconut filling firmly, so they retain their shape as they chill and set in the fridge. If the mixture looks too dry and falls apart easily, add a bit more coconut cream or agave syrup.
• Instead of shaping the bars, you can also form cute little balls. Or press the entire coconut mixture into a baking dish lined with parchment paper or plastic wrap. Then freeze and cut into bars once firm.
• If your chocolate mixture thickens, simply place them back on the bowl of hot water to soften. You can also quickly heat using the microwave.

How to store homemade bounty bars

Make sure that the chocolate coating has set before storing. It is also better if you can place parchment or wax paper in between the bounty bars to keep them from melding into each other. You can keep them in the refrigerator for up to 2 weeks or freeze them for up to 1 month.

This Vegan Bounty Bar Recipe is:

• 100% dairy-free
• Gluten-free
• Free of preservatives and additives
• Easy to make
• Budget-friendly
• Kid-friendly
• Better than the original chocolate candy bar
• Incredibly delicious!

More recipes for vegan sweets to try

• Kinder Milchschnitten
• Raffaello
• Rocher
• Snickers
• Magnum
• Nutella
• Pecan Pie Bars
• Almond Horns
• Granola Bars
• Apple Turnovers
• Chocolate Mousse

If you try this easy vegan bounty bar recipe, feel free to leave me a comment and a star rating! And if you share a photo of your delicious treats on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Enjoy! 🙂

Homemade Vegan Bounty Bars

Author: Bianca Zapatka

A quick and easy recipe for Vegan Bounty Bars using only 3 ingredients plus chocolate glaze! These coconut bars are way healthier than store-bought Bounty's and taste just as delicious as the original!

5 von 4 Bewertungen

Print Pin Review

Prep Time 10 minutes mins

Chill Time 1 hour hr

Course Dessert, Snack

Servings 16 Bars

Calories 157 kcal

Ingredients

• 5.3 oz (150 g) desiccated coconut
• 5.3 oz (150 g) coconut cream the upper solid part of canned coconut milk
• 4 tbsp (60 g) agave syrup

Chocolate Glaze

• 5.3 oz (150 g) dark chocolate approx. 70%
• 2 tsp coconut oil

Instructions 

*Note: Feel free to check out the step-by-step pictures at the top of the post!

• Mix coconut flakes, coconut cream and agave syrup in a bowl. Then form about 16 coconut bars from the mixture and place them side by side, a little apart, on a baking sheet or tray lined with parchment paper. Then put them in the freezer for 1 hour to make them firmer.
• Chop the chocolate and melt it together with the coconut oil slowly over a water bath.
• Take the coconut bars out of the freezer and dip them into the melted chocolate glaze using a spoon or fork. Place on a cooling rack with parchment paper underneath to harden, then decorate with a drizzle of chocolate if desired.
• Enjoy the bars immediately or store in the refrigerator for up to 2 weeks or freeze for up to 1 month.

Notes

• Syrup: Instead of agave syrup, you can use rice syrup or any other light colored syrup. If using dark syrup such as maple syrup, date syrup or coconut syrup, the coconut filling will be darker.
• Variations: You can also form the coconut mixture into balls or press the entire mixture into a baking dish lined with parchment paper or plastic wrap. Then freeze and cut into bars once firm.
• More information about the recipe and step-by-step pictures are at the top of the blog post.

Nutritions

Serving: 1Bar | Calories: 157kcal | Carbohydrates: 9.9g | Protein: 1.7g | Fat: 13g | Saturated Fat: 10.2g | Sodium: 5.8mg | Potassium: 142.5mg | Fiber: 2.7g | Sugar: 5.5g | Vitamin A: 3.7IU | Vitamin C: 0.4mg | Calcium: 10.1mg | Iron: 1.6mg

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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