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
Scale
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.
