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Vegan Bounty Bars

This remastered coconut candy bar is one recipe that will not disappoint. With a dairy free dark chocolate covering, the fresh coconut filling stays sealed within making for the perfect bounty bar made at home that is accidentally vegan.
Prep Time 15 mins
Chill Time 7 hrs
Course Breakfast, Dessert, Sweet tooth, tea time, Brunch, Bars
Servings 6 Bars

Equipment

  • Mixing bowl (medium)
  • Mixing bowl (small)
  • Plate
  • Fork & Spoon
  • Freezer

Ingredients
  

Filling-

  • 1 cup Fresh coconut
  • 1/2 cup Desiccated coconut
  • 2 tbsp Coconut butter
  • 1 tsp Vanilla
  • 2 tbsp Maple syrup
  • 1 tbsp Almond flour

Chocolate coating-

  • 1/2 cup Dark chocolate chopped
  • 1 tbsp Coconut butter
  • Sea salt flakes

Instructions
 

  • To make the coconut filling, add all the ingredients in a bowl and mix until combined. If the mixture has more liquid add more almond flour to absorb it.
  • The texture should be that of a sticky dough.
  • Line an 8x4 baking loaf tin with oil and baking paper.
  • Press the coconut filling mixture into the tin until flat.
  • Transfer to the freezer for 4-6 hours until frozen.
  • Remove from the tin and cut into 6 pieces.
  • To make the chocolate coating melt the chocolate with the coconut butter until smooth and shiny. Leave to cool for a few minutes.
  • Dunk each piece of the frozen coconut mixture into the melted chocolate and ensure to cover it completely.
  • Using a fork remove any excess chocolate and transfer the bar to an oiled plate, sprinkle with sea salt while the chocolate is still soft. Repeat until done.
  • Place the plate in the freezer for 15 mins.
  • Wrap each bar in a piece of baking paper and store in the freezer. Enjoy.

Notes

  • Don’t be lazy and try to freeze the coconut mixture for half the time, you know the mixture is frozen when you touch it and it is rock hard. Anything less than that, it needs more time in the freezer. Be patient. Every freezer is different so use the guide mentioned here to help you along.
  • I like to melt the chocolate and butter in a microwave for 40 seconds, with 10 second breaks but this will vary based on the type of microwave, type of chocolate, how much it has been cut etc. You are looking for a smooth glossy and shiny consistency. No lumps or grainy bits.
  • You need to let the chocolate cool down for 10 mins at least before dunking the frozen coconut pieces into it.
  • The sea salt flakes add more flavor to the bar but you need to sprinkle them on while the chocolate is still soft and hasn’t set.
  • The plate should be oiled before the dipped bars are placed on it as this will help to remove the bars once frozen.
  • If you are storing them for a long time, wrap them well in baking paper and foil to ensure they don’t get damaged.