If you have a sweet tooth but want to keep things completely plant-based, this Vegan Bounty Bars Recipe is an absolute game-changer. Imagine biting into a rich, creamy coconut center wrapped in smooth, decadent vegan chocolate—each bar delivers that perfect harmony of textures and tropical flavors. These bars are not just delicious but surprisingly simple to make, perfect for anyone who loves a homemade treat with a wholesome twist. Whether you’re a longtime vegan or just looking to try something new, this recipe will soon become your go-to for satisfying chocolate cravings with a nourishing feel-good factor.
Ingredients You’ll Need
The magic of the Vegan Bounty Bars Recipe lies in its straightforward, thoughtfully selected ingredients. Each one plays a vital role in delivering that perfect blend of creamy coconut, sweet undertones, and luscious chocolate coating. Using these simple ingredients guarantees a fresh, natural taste without any complicated shortcuts.
- 170 g desiccated coconut: Provides the signature shredded coconut texture that makes each bite so satisfyingly chewy.
- 200 g coconut butter (or creamed coconut): Adds creaminess and binds the mixture together, creating a smooth, rich filling.
- 4 tablespoons vegan condensed milk (or pure maple syrup): Offers sweetness and moisture to balance the coconut’s natural flavor.
- 2 teaspoons vanilla bean paste (or vanilla extract): Infuses a deep, aromatic flavor, enhancing the overall richness of the bars.
- ¼ teaspoon sea salt: A pinch to elevate all the sweet notes and deepen the chocolate taste.
- 220 g vegan chocolate: The star exterior providing that silky, indulgent coating around the luscious coconut filling.
How to Make Vegan Bounty Bars Recipe
Step 1: Blend the Coconut Filling
Start by adding the desiccated coconut, coconut butter, vegan condensed milk (or maple syrup), vanilla bean paste, and sea salt into a food processor. Blitz everything together for a few minutes until the mixture comes together and becomes sticky. When pressed between your fingers, it should hold shape but remain soft and pliable—this is the perfect texture for molding your bars.
Step 2: Shape the Bars
Roll the dough into 10 evenly sized balls. Then, press and mold each one gently into a small bar shape using your hands. Lining a tray with parchment paper, place each bar on the tray and pop them into the freezer. After about 30 minutes, these bars will firm up nicely, making them ready for the chocolate coating.
Step 3: Melt the Vegan Chocolate
While the coconut bars chill, melt the vegan chocolate using a double boiler method to avoid burning. Place a heatproof bowl on top of a saucepan with simmering water—make sure the water does not touch the bottom of the bowl. Add finely chopped chocolate to the bowl and let the steam gently melt it. Stir occasionally for a smooth, glossy finish.
Step 4: Coat and Set the Bars
Using a spoon and fork, dip each coconut bar into the melted chocolate to fully coat it. Lift the coated bar out, letting excess chocolate drip back into the bowl, then place it on a parchment-lined tray. If you want an extra thick chocolate layer, dip them again for a second coat. Once all bars are coated, freeze them for 5 to 10 minutes to let the chocolate set perfectly. Feel free to drizzle any leftover chocolate atop for a beautiful finish.
How to Serve Vegan Bounty Bars Recipe
Garnishes
For an added touch of elegance and flavor, sprinkle a few toasted coconut flakes or delicate sea salt crystals on top once the chocolate has hardened. This adds a lovely texture contrast and a touch of saltiness that enhances the sweetness.
Side Dishes
Pairing these bars with a fresh fruit salad or a few slices of tropical fruits like mango or pineapple amplifies the coconut-chocolate vibe perfectly. They also complement a cup of robust coffee or creamy plant-based milk for a cozy snack time.
Creative Ways to Present
Try arranging the Vegan Bounty Bars Recipe on a rustic wooden board adorned with edible flowers for a stunning display during gatherings. Wrapping individual bars in parchment paper tied with twine makes for charming homemade gifts that everyone will adore.
Make Ahead and Storage
Storing Leftovers
You can store leftover Vegan Bounty Bars inside an airtight container in the refrigerator for up to a week. They keep their texture beautifully, making it easy to grab a quick, delicious snack anytime.
Freezing
If you want to enjoy them later or prepare in advance, freezing works like a charm. Just place the bars in an airtight container and freeze for up to 4 weeks without compromising flavor or texture—perfect for those moments when a coconut-chocolate treat is urgently needed.
Reheating
Since these bars are best served cool with a firm chocolate shell, it’s best to avoid reheating them. Instead, let frozen bars thaw in the fridge or at room temperature for about 10-15 minutes before enjoying. This keeps that satisfying crunch and silky coconut filling just right.
FAQs
Can I use fresh coconut instead of desiccated coconut?
While fresh coconut adds moisture, it tends to alter the texture making the filling less firm. Desiccated coconut is ideal as it absorbs moisture and creates that classic chewy texture in the bars.
Is it necessary to use coconut butter, or can I substitute it?
Coconut butter provides essential creaminess and binding, but if unavailable, creamed coconut is a good substitute. Avoid using coconut cream, as it is too liquid and may ruin the consistency.
Can I use dark chocolate instead of vegan chocolate?
Yes, as long as the dark chocolate is dairy-free and vegan certified, it will work beautifully, adding a deeper flavor profile to your bars.
How long do these bars last at room temperature?
They can be kept at room temperature for up to two days, making them convenient for parties or picnics, but refrigerate them for longer freshness.
Can I add nuts or other mix-ins to the bars?
Absolutely! Chopped almonds or hazelnuts folded into the coconut mixture or sprinkled on top before coating add delightful crunch and personalization.
Final Thoughts
You really can’t go wrong with this Vegan Bounty Bars Recipe. It’s a straightforward, utterly delicious way to enjoy a vegan treat that feels indulgent while remaining wholesome. Making these bars is both fun and rewarding, and once you taste that smooth chocolate cocoon surrounding the dreamy coconut center, you’ll be sharing the recipe with all your friends. So go ahead, treat yourself, and savor every bite!
Print
Vegan Bounty Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 10 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
Delicious homemade Vegan Bounty Bars with a creamy coconut filling coated in rich vegan chocolate. These bars combine the tropical flavor of desiccated coconut and coconut butter with the sweetness of vegan condensed milk and vanilla, making a perfect vegan and dairy-free treat that’s easy to prepare and perfect for snacking or dessert.
Ingredients
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
Coating
- 220 g vegan chocolate
Instructions
- Prepare the filling mixture: Add the desiccated coconut, coconut butter, vegan condensed milk (or maple syrup), vanilla, and sea salt to a food processor and blitz for a few minutes until the mixture combines and becomes sticky. It should hold together when pressed between your fingers.
- Shape the bars: Roll the mixture into 10 balls, then press and mold each into a small bar shape using your hands. Set them on a parchment-lined tray and freeze for 30 minutes to firm up.
- Melt the chocolate: Using a double boiler setup, place a bowl on top of a saucepan with simmering water (ensuring the water doesn’t touch the bowl). Add the finely chopped vegan chocolate to the bowl and slowly melt it, stirring gently until smooth.
- Coat the bars in chocolate: Dip each frozen bar into the melted chocolate using a spoon and fork to cover evenly. Lift them out and place onto a parchment-lined tray. For extra coverage, dip them a second time. Place the coated bars in the freezer for 5-10 minutes to set. Optionally drizzle with leftover melted chocolate.
- Store the bars: Transfer the bars to an airtight container and refrigerate for up to one week. They can also be stored 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 right texture; do not substitute with coconut cream, which is too liquidy.
- The recipe uses vegan condensed milk or pure maple syrup as a sweetener, allowing flexibility in sweetness and consistency.
- Melt chocolate gently over simmering water to prevent burning and preserve smoothness.
- Bars keep well refrigerated or frozen but are best eaten within a week when refrigerated.
