This post may contain affiliate links. See my disclosure policy.
These homemade Bounty bars feature fluffy, sweetened coconut enveloped in a thick layer of rich dark chocolate. Made with 4 ingredients, I love how they’re accidentally dairy-free!
Looking for more homemade candy bars? Try my healthy Snickers, homemade Twix Bars, or Peppermint Patties.
Bounty chocolate bars (or Mounds Bars if you’re in the States) have been a staple in my house since I was a kid. Inspired by my chocolate coconut bars, they’re essentially a coconut candy bar. With a sweet, moist coconut center and thick chocolate coating, they’re impossible not to love.
Table of Contents
Why I love this recipe
- 4 ingredients. All you need is a combination of coconut, sugar, coconut condensed milk, and chocolate.
- Perfect for chocolate coconut lovers. Chocolate and coconut are among my favorite, most underrated sweet tooth combinations. If you agree, these bars need to be next on your agenda!
- Easy to make. No fancy kitchen equipment or arduous steps are needed to make these bars. Just a couple of bowls and a dash of patience.
Ingredients needed
- Shredded coconut– Shredded unsweetened coconut with no added sugar. If you can find desiccated coconut (often called macaron style coconut flakes), those are even better, as they are a much finer consistency.
- Powdered sugar– Gives the bounty some sweetness, but also holds the filling together. For a sugar free option, use sugar free powdered sugar.
- Coconut condensed milk. The secret ingredient! This holds the filling together while giving it a chewy, gooey texture. If not strictly vegan, regular sweetened condensed milk will also work.
- Vegan chocolate– Either vegan chocolate chips or your favorite dairy free chocolate bar, chopped.
How to make Bounty bars
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the filling. In a large bowl, combine the shredded coconut and powdered sugar. Add the coconut condensed milk and stir until a thick batter forms.
Step 2- Shape. Lightly wet your hands and form small, 4-inch logs of the coconut filling. Place them on a lined plate or baking sheet and freeze for 10 minutes.
Step 3- Coat in chocolate. Melt the chocolate in a microwave or on the stovetop. Using two forks, dip the coconut in the melted chocolate until fully coated. Shake off the excess chocolate and transfer them back to the lined plate.
Step 4- Refrigerate. Refrigerate the bars until the chocolate is firmed up.
Arman’s recipe tips and variations
- Make your own powdered sugar. When I don’t have any powdered sugar on hand, I like to make my own. Simply add white sugar to a food processor or high-speed blender and blend until you have a powdery mixture.
- Make low-carb Bounty chocolate bars. Use our keto powdered sugar, sugar-free condensed milk, and sugar-free chocolate chips.
- Give them a firmer center. For a more traditional Bounty Bar texture, I like to add two tablespoons of coconut oil to the coconut mixture. This will harden in the fridge and give the bars a chewier bite.
- Switch up the chocolate. Classic Bounty chocolate bars are coated in dark chocolate, but since you’re making your own, you can milk chocolate or white chocolate if you prefer.
Storage instructions
To store: Leftovers can be stored at room temperature in an airtight container for up to 2 weeks. If you want to keep them fresher longer, keep them in the refrigerator for up to 1 month.
To freeze: Line a container with parchment paper and place chocolate bars in it. Store in the freezer for up to 6 months. Let the bars thaw in the fridge for 1-2 hours or overnight before enjoying them.
More candy Recipes to try
Bounty Bars (4 ingredients)
Ingredients
- 3 cups shredded coconut
- 1/2 cup powdered sugar
- 2/3 cup coconut condensed milk
- 1-2 cups chocolate chips
Instructions
- In a large mixing bowl, add the shredded coconut and powdered sugar and mix until combined. Add the coconut condensed milk and mix until a thick batter remains.
- Lightly wet your hands and form small, 4-inch logs of the coconut filling. Place them on a lined plate and freeze for ten minutes.
- Melt your chocolate. Using two forks, dip the coconut in the melted chocolate until fully coated.
- Place the mound bars on a lined plate and refrigerate until the chocolate has firmed up.
Your recipes are excellent. Very easy to follow. Tried them & loved them all👌
These are beautiful. I did them with 70% dark Cadbury cooking chocolate as I love the Dark Bounty. I’m pre diabetic, so I used artificially sweetened Coconut condensed milk and Lakanto Golden sugar substitute. I also added an additional level teaspoon full of guar gum, and a little vanilla essence to the melted chocolate.
I will be making these regularly.
These are fabulous!!! I’m keto, so I used Lily’s brand chocolate chips, and I made my own coconut sweetened condensed milk from Alldayidreamaboutfood by Carolyn Ketchum. Hubby is diabetic and a sugar addict. These really help him stay on track. Thank you for this recipe. It’s awesome!!!
Ok so i’m not vegan, but im always looking for healthy ways to eat. So often i find myself on vegan sites such as yours looking for variations to spice up my life. Anyway, i made these, but i didnt have any maple syrup and i wasnt sure i wasnted a honey flavour in the coconut filling, so i used a touch of…corn syrup….GASP! I know, its like a cardinal sin in the world of healthy eating, but hey it worked, and i only had to use a tiny bit, just to kindda help bind everything together. I dipped the bars in a mix of semisweet and milk chocolate chips melted with a tsp of coconut oil. Fabulous. I ate a bar the second the chocolate firmed up in the freezer! I love bounty bars and i was glad to find a homemade version without condensed milk! Thanks for a great recipe! will certainly be making these little coconut treasures again…next time with Maple Syrup perhaps 😉
I dont use maple syrup or something, its also full of sugar, its almost worse than sugar. May I use just monk fruit extract or erythrol or xylitol? Please look up how much sugar dried dates or maple syrup has.
With all due respect, this does not use maple syrup. I am WELL aware of how much sugar those you mentioned has.
Thank you, Arman. These are delicious! I made my own sticky sweetener from one of the many keto sweetened condensed milk recipes online. The vote was unanimous; this recipe is a keeper. I also put almonds on top while the mixture was still warm, and before covering in chocolate, i.e. Almond Joy Bars. =)
In the video, you are using milk. How much milk do you use?
That is a different recipe 🙂
Yum, these look fantastic! I want to try making coconut butter someday. It’s super challenging to find where I go grocery shopping!
Love how these use creamy delicious coconut butter! I’ll have to make some more ASAP to make a batch of these bars!