In my opinion, chocolate and coconut is one of the greatest food combinations off all-time. My vegan bounty bars are filled generously with a sweet coconut filling and make a perfect alternative to their commercial counterpart.
My recipe is a healthier version, using more nutritious ingredients than the actual thing, but they still have the classic, thick shell of chocolate around them, which compliments the desiccated coconut like a match made in heaven.
If you used to love Bounty bars before going vegan or dairy-free, you're going to love these tasty treats. They're so similar that you'll hardly tell the difference between the two!
Why You Will Love These Bars
- No Baking Needed - You can leave the oven off for this recipe. Once you have moulded the coconut bars and dipped them into the melted chocolate, you just need to place them into the fridge. If chilled no-bake desserts are your go-to recipes, you also need to try my vegan blueberry cream pie and vegan strawberry shortcake white chocolate cheesecake.
- Copycat - The thing I love about these bounty bars is their similarity to the real thing. Although there are some slight, subtle differences, the texture is almost identical. This recipe uses the right amount of chocolate per bar, as well as getting the size of the coconut right too.
- Simple & Quick - The preparation time for these bars is minimal. Most of the time is waiting for them to freeze and chill. In just over an hour, you can enjoy your homemade chocolate bars, which isn't bad at all.
- Allergy Friendly & Plant Based - This vegan bounty bars recipe is completely vegan, dairy free and gluten free.
- Desiccated coconut - This is the main filling ingredient for his recipe. Make sure that you buy desiccated coconut, instead of shredded coconut as these are two completely different items that are often confused.
- Maple syrup - Using this instead of standard white sugar makes these bars much healthier. Maple syrup works as a great sweetener and tastes good too. I also used it in my vegan chocolate peanut butter almond bars and my vegan Ferrero Rocher truffles. You can't tell much difference.
- Full fat coconut milk - Avoid using low fat coconut milk for the bars, if you're looking to have a copycat outcome that is similar to the real bounty bars. Full fat is always the way to go.
- Coconut oil - Make sure that this is at room temperature when using it so that it can easily be combined with the other filling ingredients.
- Vegan chocolate - This is for the coating. A standard vegan baking-specific dark chocolate will work just fine for melting.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- To make these copycat bounty bars even more health-conscious, you can swap out the vegan chocolate and use a refined sugar free vegan chocolate bar instead. This way, the whole recipe will be refined sugar free, despite it being a fairly healthier choice already.
- With a small change, these bounty bars can be made into copycat almond joy bars instead. To do this, you simply need to press roasted almonds into the bars straight after dipping them in chocolate. Can then cover them with more chocolate and allow them to set inside the fridge. This is another great option if you want to add that little bit extra. Almonds and chocolate work really well together. If you've ever tried my vegan almond raspberry Nutella bars recipe, you'll already know!
How To Make Vegan Bounty Bars
For the full method, please refer to the recipe card at the bottom of this post.
1: Add all of the filling ingredients to a bowl.
2: Combine the ingredients.
3: Form bars of coconut with the filling ingredients.
4: Freeze the coconut bars.
5: Melt the chocolate.
6: Dip the coconut bars into the chocolate and refrigerate.
Use silicone moulds - Instead of forming the coconut bars with your hand you can alternately use silicone moulds instead which makes the process a little bit easier. Press the coconut mixture into the moulds well, then freeze until solid.
Dipping the coconut - I usually prefer use two forks for dipping the coconut bars into the chocolate, but many people like to use two chopsticks to gain more control. A small pair of wooden tongues can also work well too.
Dairy-free dark baking chocolate is usually the best option for these bounty bars as it melts so smoothly and easily.
Commercial, store-bought chocolate Bounty bars are not vegan. However, my recipe replaces the dairy very well with the coconut cream and coconut oil, recreating the old favorite accurately.
Yes, both the commercial bounty bars and my own recipe are fully gluten free.
To make almond joy bars instead, simply press roasted almonds into the chocolate just after dipping then drizzle some extra chocolate over them so that they're covered. Place in the fridge to set.
To make your bounty bars refined sugar free, you need to replace the chocolate (which will most likely, have sugar in it) with a refined sugar free and vegan chocolate bar. Ideally, use a chocolate bar that melts well.
Store these vegan chocolate bars inside an airtight container or ziplock bags. Place in the fridge for up to 5 days or in the freezer for up to 3 months.
More Vegan No-Bake Recipes
If you tried this Vegan Chocolate Bounty Bars Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Chocolate Vegan Bounty Bars (No-Bake & Gluten Free)
For the bounty bars:
- 175 g desiccated coconut
- 40 ml maple syrup
- 30 g full fat coconut milk the thick part at the top of the can
- 60 g coconut oil room temperature
For the coating:
- 200 g vegan chocolate melted
- Line a small baking tray with parchment paper.
Make the coconut bars:
- Add all your ingredients to a large mixing bowl. Make sure that you use the thick part of the coconut milk at the top of the can and not the actual milk. Combine well then use your hands to mould the mixture into 6 equal bars by squeezing it together.
- Place each of the coconut bars onto the lined tray and freeze for 35 minutes.
- Melt your chocolate inside a heatproof bowl using the double-boiling method (bain-marie). Let it cool down so that the bars don’t break when being dipped in.
- Carefully, dip the bars into the cooled melted chocolate one at a time. I like to use two forks, but you can also use chopsticks. Place each bar back onto the lined baking tray again and this time, refrigerate them for a further 30-35 minutes so that the chocolate can set.
- Instead of forming the coconut bars with your hand you can alternately use silicone moulds instead which makes the process a little bit easier. Press the coconut mixture into the moulds well, then freeze until solid.
- I usually prefer use two forks for dipping the coconut bars into the chocolate, but many people like to use two chopsticks to gain more control. A small pair of wooden tongues can also work well too.