Homemade coconut bounty bars have a rich dark chocolate shell and sweet coconut filling. These easy vegan coconut bars taste just like a real Bounty bar!
Homemade chocolate coconut bars
I am constantly making new recipes, because blogging is my full-time job.
One of the best parts of the job is always having delicious food to eat.
But even with my love of dessert, there’s just no way to consume it all by myself. So I try to take full advantage if I’m going out by bringing at least one recipe—and usually two or three—to share.
On Saturday night, wanting to make something different from the usual party fare of brownies, cookies, chips, and dip, I brought these homemade coconut bounty bars to a house party.
The bars were ridiculously easy to make and carry with me, and the entire batch was demolished pretty quickly… because who doesn’t love chocolate and coconut?!
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These homemade bounty bars can be all of the following:
Vegan
Gluten Free
Soy Free
Refined Sugar Free
Raw
Paleo
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Bounty Bar or Mounds Bar
So what exactly is a bounty bar anyway?
Sold internationally, they are pretty similar to Mounds bars – sweet coconut patties engulfed in a rich dark chocolate coating.
Also, you can discover some fascinating facts on Wikipedia. For example, they sell cherry bounty bars in Australia and mango and pineapple bounty bars in Europe.
Cherry chocolate coconut bars sound completely amazing.
Honestly not sure about the mango though…
The recipe is based on one for healthy Mounds bars that I posted a few years ago and then completely forgot about until just recently when a display of real Mounds bars caught my eye in the checkout line at the grocery store.
I looked up the recipe again as soon as I got home and made a new batch, changing a few things as I went along and simplifying the process (no mini muffin tin this time!).
Rather than just updating an old post that no one would see, I thought it would be much more fun to take some new photos and make a step-by-step video of the process.
And then I had to make a second batch, because by the time we were done eating them, there weren’t enough left for the party!
(Above – Watch the video of how to make the bars)
No Bake Coconut Bounty Bars
Ingredients
- 1 cup unsweetened shredded coconut
- 3 1/2 tbsp pure maple syrup, honey, or agave
- 2 tbsp virgin coconut oil
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- 3 oz chocolate chips (see substitution below)
- 1 tsp oil, optional
Instructions
- Process the first five ingredients in a food processor or blender. (While you can technically stir by hand instead, the patties will be less firm.) Line a plate with wax or parchment paper. Form the blended mixture into patties with your hands, then freeze until firm. (If the mixture is too sticky to make patties, put it in a bowl and freeze for only a few minutes, until it’s firm enough to shape). Carefully melt the chocolate chips. I like to stir in the optional 1 tsp vegetable or coconut oil before melting because it makes a much smoother chocolate sauce that more easily coats the patties and enables you to use less sauce overall. Dip patties into the sauce (see the step-by-step video in this post), then re-freeze until firm. Leftovers are best kept cold, but they can definitely be left out for a few hours on a not-too-hot day. I’ve brought these to parties before and they’ve always been fine sitting out on the counter during the party. Note: be sure to use virgin coconut oil and regular unsweetened shredded coconut, not sweetened or low-fat.*For a raw version, omit the chocolate chips, and mix together the following as a coating instead: 1/4 cup each cacao powder, virgin coconut oil, and raw agave or honey. (You could also sub the sweetener for additional coconut oil and sweeten with stevia instead.)View Nutrition Facts
Video
Notes
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Yum! These look amazing!
Paige
Yum! I will definitely make these this weekend! My wife will love it! I can hardly wait.
In fact, I may put some dates at the center of some of them, and try my hand at making a healthy chocolate bar!
I can scarcely wait!
Quick question..the nutritional box says the serving is 14 but is the carbs for 14 or 1? Just a bit confused.. thanks
Serving size is one out of 14.
I loved Bounty bars growing up but don’t eat them (or other candy bars) anymore. Thanks so much for this healthy version! Maybe try Oh Henry!’s next? Those were my fave.
Hi, Katie – if you are going for the cherry version, did you know that almond extract tastes like cherry when you add it to baked goods? I learned that from a cookbook once, and tried it, and OMG it really is true! I have used it to add cherry flavor to many a batch of brownies.
There is no cherry version of a Bounds. The Australian bar is a separate thing in its own right called a Cherry Ripe; a mix of coconut and glace cherries & an entirely different shape (longer and much thinner) to Mounds/Bounty. They come in milk, dark, and double-dipped and they’re something people either love or hate 🙂 Also, they don’t taste at all like almond extract (almond extract tastes like the volatile compound in cherry pits, not cherry fruit) 🙂
Cam walden farm pancake syrup be used as i can’t use the other syrups
These look delicious! I definitely need to try these out as I love bounty bars!
LizLiving
Sometimes I think blogging would be an absolute danger for me, because I’d be eating. All. Day. Long. And most of the time, it would be crunchy peanut butter, dates, sweet potatoes, or tofu, hahaha! Maybe kettle corn too! 😀
Anyhow, these bounty bars look incredible! The combination of coconut and chocolate is all too irresistible!
I would’ve uploaded a picture from my batch tonight, but my husband and I ate all of them. Ok, I ate most of them. If I’m being totally honest, I gave him one and ate the other seven. They were SO GOOD. I regret nothing.
I just made these and they are sooooooo good!!! Thank you so much for posting so many amazing recipes 🙂