These vegan bounty bars are a dairy free copycat recipe for the classic bounty candy bar. Just 4 ingredients and healthier than store bought!
Bounty bars, or for my American friends, Mound Bars, are essentially a delicious chocolate coconut candy bar. A sweet, coconut center, covered in chocolate. They are one of my all-time favorite candy bars, and actually, super simple to whip up!
I thought bounty chocolate was popular around the world, but it seems to be dominant in Australia and the United Kingdom! One of my friends is OBSESSED with all things chocolate and coconut, so I thought what better way to surprise her than make a batch of healthier homemade bounty bars!
Now, these vegan chocolate coconut bars may look incredibly fancy, but they are SO simple to prepare and require zero baking or fancy kitchen ingredients.
No dairy, flour, or grains needed, but you’d never tell. The coconut filling is soft and smooth, with a tender chocolate shell covering it all. It’s full of coconut flavor, which is balanced by the sweetness of the chocolate.
I brought these to a gathering a few days ago and NO ONE believed me when I said that they were a vegan copycat of bounty bars- They tasted like the real deal!
Ingredients to make vegan bounty bars
These are the ingredients you’ll need to make homemade bounty chocolate. Please avoid substituting anything out unless otherwise stated.
- 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.
- Maple syrup– Gives the bounty some sweetness, but also holds the filling together. Agave nectar can also be used.
- Coconut oil– Refined coconut oil, measured at a melted consistency.
- Vegan chocolate– Either vegan chocolate chips or your favorite dairy free chocolate bar, chopped.
How do you make bounty bars?
- Prepare the mixture– Start by blending or mixing your shredded coconut, maple syrup, and coconut oil until combined. Once combined, transfer the mixture into a loaf pan (thicker bounty bars) or an 8 x 8-inch square pan (thinner bars). Place the pan in the freezer for at least 30 minutes, to firm up.
- Dip in the chocolate– Once the bars have firmed up, slice into bars. Place back into the freezer while you melt the chocolate. Melt the chocolate and place in a large bowl. Moving quickly, remove the coconut bars from the freezer and dip each one in the chocolate, until completely coated. Repeat until all the bars are covered in chocolate.
- Let them set– Refrigerate the bounty bars until the chocolate has firmed up.
Tips to make the best vegan bounty chocolate
- I recommend using a blender or food processor, instead of a mixing bowl. The coconut filling is so much easier to work with.
- Using a finely milled coconut helps hold the coconut filling easier. If you’ve got some extra time and only have traditional shredded coconut, simply blend your coconut until a more powder-like consistency.
- Use two forks to dip the coconut bars in the melted chocolate, to make it much easier.
- I prefer using a vegan chocolate bar instead of chocolate chips. The former melt so much better and have a smoother flavor.
- If you’d like to make these lower carb, make keto bounty bars.
How do you store Bounty Bars?
- To store: Store bounty chocolate bars at room temperature, in a sealed container, for up to 2 weeks. You can store them in the refrigerator if you’d like them to keep for longer.
- To freeze: Line a container with parchment paper and place bounty bars in there. Store in the freezer for up to 6 months.
More Vegan Candy Recipes to try
Watch how to make it
Vegan Bounty Bars (4 ingredients)
- Line a small loaf pan with parchment paper. Set aside.
- In a high speed blender, food processor, or mixing bowl, add all your ingredients, except for the chocolate. Blend well, until combined. Transfer into the lined loaf pan and spread out, using a rubber spatula.
- Place the loaf pan in the freezer for 30 minutes, to firm up.
- Remove the loaf pan from the freezer and cut it up into bars. Place back in the freezer while you melt the chocolate.
- In a microwave safe bowl or stovetop, melt your chocolate. Transfer to a large mixing bowl. Remove the coconut bars from the freezer and moving quickly, dip each bar in the chocolate until completely covered. Repeat until all the bars are covered, then refrigerate them until the chocolate has firmed up.