Bounty bars are super easy to make and combine two of my favourite flavours… coconut and chocolate. Admittedly to me, they taste of summer coming! In reality, they are really good all year round. Infact these vegan bounty bars are my favourtie go-to chocolate bar for when I need some summer feels.
If you are a fan of coconut and chocolate then you are going to love these, and if not, well… then sorry, this post isn’t for you, unless of course you know someone who really does enjoy this combo. If coconut isnt your thing, perhaps these vegan snicker bars could be.
Let’s talk bounty bar ingredients.
Coconut Milk: Full-fat coconut milk. You will need to use just the top creamy part of it… Do Not Shake the can before opening it. Use the watery part of it in a smoothie!
Desiccated Coconut: Is good for you. Flavoursome with essential vitamins and minerals.
Agave Syrup: Organic agave syrup is my choice, however if you cannot find this, substitute with some organic maple syrup.
Chocolate: The choice is yours… if you want a more traditional “bounty bar” then go for a milky chocolate. (they just wont be vegan) Otherwise there are some delicious vegan chocolates to discover.
Cacao Powder: Raw organic is my choice, use your favourite.
What’s not to love? These are no where near as sweet as the “original bounty bar”, which in my opinion makes them so good to eat. You may want to double the recipe as these go pretty fast! Don’t say I didn’t warn you. 😉
Did you make the recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture over on Instagram with the hashtag #schiavone360.
These homemade (vegan) bounty bars require just 5 ingreadients, perfect for parties, snacks and the summer vibes. Coconut and chocolate lovers only. These are gluten-free, oven-free and 100% vegan.
- 1½ cups desiccated coconut
- 3 Tbsp coconut milk full fat
- 3 Tbsp coconut oil melted
- 2 Tbsp agave or maple syrup
Raw Chocolate Coating
- ¼ cup cacao powder
- ¼ cup coconut oil melted
- ¼ cup agave syrup
Add coconut, coconut milk, coconut oil and agave to a food processor. Pulse several times, stopping to scrape down the sides. You want to be able to pinch the mixture together so that it holds. Approximately 30 seconds or so.
Line a baking tray or pan with either parchment paper or clingwrap, both work well. Place the coconut mixture inside and press it down so that it is even thickness. Place into the freezer for 20 minutes.
Whilst the base is firming up, make the chocolate coating by mixing all the ingredients together.
Remove the base from the freezer and cut into bars. Line a tray with parchment paper.
Place each bar into the chocolate coating ensuring that all sides are coated, drain the excess chocolate off and place onto a tray lined with parchment paper. Repeat with remaining bars.
Once all bars have been completed, pop into the fridge or freezer for the chocolate to set completely. Once set, store the bars in an air-tight container in the fridge for upto a week, or in a zip-lock bag in the freezer for upto a month.