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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I love the bars. However, the most I can get out of the recipe is 9. How does everyone else get more than that? Thanks.
These are a 10/10. I luckily ate the whole batch in two days and that was practicing restraint haha They are 1000x better than a mounds or almond joy. I pressed some almonds into the coconut bars before freezing so they were almond joy and added a little bit of almond extract. I will be making these again for sure!
These are unbelievably good! So easy to make and super quick. I would just note that this is a VERY small serving. I made 4 servings and froze the batch. Again.. can’t recommend this enough. I experimented with adding toppings after dipping into the chocolate. I rolled some into ground walnuts, some into more shredded coconut flakes, some into hot cocoa powder mix, and added half a walnut on top of some. My husband recommended adding a toasted almond to the center next time. These are so delicious!
Your recipe states you can use honey. You do know honey is not vegan, right?
Sarah, there are different schools of thought regarding whether honey is vegan. Katie has written about this before. She’s okay with honey as a vegan so she often lists it as an option amongst other options. If you don’t want to use honey, you can use one of the other options.
Also, if this blog were exclusively for vegans, I might hear why you’d not be happy with a “controversial” ingredient (although she generally always lists alternatives, so even if it were a vegans-only blog, you really couldn’t complain much), but Katie has written that she wants these recipes to be for EVERYONE, vegan or not. I am not vegan and appreciate that she tests her recipes with honey because that is what I prefer to use.
What could you use as a low carb sweetener? I would rather not use honey or agave.
Actually, there ARE people who don’t like coconut! I’m close with several of them. (Not me! I like coconut!!)
Awesome! Made my first batch yesterday and now I need to make some more. So much better than Bounty!
Can confirm these are freaking amazing!! Bounty is one of my favourite chocolates & since going sugar free haven’t had them and that makes me sad.
This version is “legit” according to my brother in law’s review of my batch. I made it using a home made xylitol simple syrup to sweeten, and coated in Noshu (sugar free chocolate) mixed in with some cacao butter. I’m going to try and make my own choc coating for the next batch.
Can also confirm that we don’t have a cherry bounty in Australia. I think you’re talking about cherry ripe which is a different (inferior) candy bar.
Amazing!!!! Tastes just like a mounds with less guilt!!!
Any idea why you can’t use sweetened coconut? I’d just removed the added sweetener so it’s not too much. But will it just not come together then? Trying to figure out how to use up some sweetened coconut.
Hi, it does not really hold together well with the sweetened coconut. If you are looking for different ways to use it, sweetened coconut is good in some of these recipes: https://lett-trim.today/?s=%22shredded+coconut%22 Try it in the peach crisp, breakfast banana pops, chocolate banana bread, vegan carrot cake, or overnight oats 🙂
I tried this today using sugar free maple syrup. It was very runny so I added another cup of coconut. It was still quite wet but I could mound it up and it hardened nicely in the freezer. I dipped the flat base in dark chocolate and then drizzled dark chocolate over the top.
I will make them again with the same ingredients I used today but will probably halve the amount of sugar free maple syrup as it is quite runny.
Thanks for sharing the recipe.