Vegan Bounty Bars (Healthy, Raw)

These raw bounty bars are healthy vegan bounty bars made with 4 simple ingredients. Bonus, these coconut bars are also low-carb, gluten-free, and keto-friendly!

Table of contents

+ View More- View Less

Vegan Bounty Bars

A healthy no-bake bounty bar recipe made with 5 simple ingredients.

4.86 from 21 votes

Print Review Save Saved!

Share on Facebook Pin Save in Email

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

Course: Dessert, Snack

Cuisine: American

Servings: 17 bars

Calories: 197 kcal

Author: Carine Claudepierre

Cook ModePrevent your screen from going dark

1x2x3x

Ingredients

US Customary – Metric

• ▢ 2 ½ cups Unsweetened Desiccated Coconut - finely ground coconut not shredded
• ▢ 3 tablespoons Maple Syrup - or liquid sweetener of choice like keto sweetener see notes
• ▢ ¼ cup Melted Coconut Oil
• ▢ ½ cup Canned Coconut Milk - Shake can before opening and measuring

Chocolate coating

• ▢ 1 ¼ cup Dairy-Free Dark Chocolate Chips
• ▢ 2 teaspoons Coconut Oil

Instructions

• Before you start, shake the can of coconut milk before opening, then measure the amount required by the recipe.
• In the bowl of a food processor, using the S blade attachment, add desiccated coconut, maple syrup, melted coconut oil, and canned coconut milk.
• Blend on high speed for 30-45 seconds until the coconut mixture comes together. You may have to stop the food processor, scrape down the side of the bowl, and process again until the ingredients are sticking together. Overall, it takes a max of 1 minute 30 seconds to blend.
• Chill the batter for 10 minutes. This step makes it easier to shape the coconut mixture into bars.
• Remove bowl from the fridge, scoop out about 2 tablespoons of batter, press in your hand to shape a cylinder, and form bars. Place each bar onto a plate covered with parchment paper. Repeat until no more batter is left, leaving half a thumb of space between each bar.
• Freeze the plate with the coconut bars for 15 minutes to harden.
• Five minutes before removing the bars from the freezer, start melting the dark chocolate chips and coconut oil in a saucepan over medium heat. Otherwise, place the ingredients into a microwave-safe bowl, microwave by 20-second bursts, stirring between, until melted and shiny.
• Remove the coconut bars from the freezer and, using two forks or wooden tongs to hold the bar, dip into the melted chocolate to coat the coconut bars fully.
• Return the dipped coconut bar onto the plate covered with parchment paper and repeat until all bars are coated.
• Pop the plate in the freezer again for 10 minutes to set the chocolate shell.
• Store the bounty bar in a sealed container in the fridge for up to 2 weeks or freeze and thaw at room temperature just before eating.

Notes

Coconut oil – can be replaced with the same amount of melted cocoa butter.

Keto option – use sugar-free maple flavored syrup to replace maple syrup and sugar-free dark chocolate chips for the coating.

Liquid sweetener – all vegan sweeteners work in this recipe, including brown rice syrup, agave syrup, date syrup.

Equipment

Food Processor

Mixing Bowl

Measuring Cups and Spoons

Share on Facebook Pin Recipe

Nutrition

Serving: 1bar | Calories: 197kcal | Carbohydrates: 12g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Sodium: 17mg | Potassium: 161mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Ingredients and Substitutions

All you need to start making your own healthy raw bounty bars at home are 4 ingredients and a food processor.

• Unsweetened desiccated coconut – it refers to finely ground coconut, not shredded coconut that is grated. I’m a fan of using desiccated coconut, if you are too, you have to try my Vegan Macaroons.
• Maple syrup – or any liquid sweetener you love, including sugar-free maple syrup if you want to make keto bounty bars.
• Canned coconut milk –  don’t use packaged coconut milk. It’s too thin, too low in fat, and won’t stick the coconut batter to form bars. Always shake the can of coconut milk before opening and measuring! You can also use canned coconut cream as a replacement. It will increase the saturated fat of the recipe but tastes amazing. As for coconut milk, shake the can vigorously before opening it.
• Coconut oil – you must use coconut oil or cocoa butter but not vegetable oil. Coconut oil and cocoa butter are the only two plant-based fats that solidify under 23C to firm-up no-bake desserts.

How To Make Vegan Bounty Bars

How To Make Them Keto

If you want to use this recipe to make low-carb, sugar-free bounty bars, you will have to swap two ingredients.

• Maple syrup – replace with sugar-free maple-flavored syrup from Choc Zero or Lakanto.
• Dark chocolate chips – use stevia-sweetened dark chocolate chips.

More Raw Vegan Dessert Recipes

I love to create easy raw vegan dessert recipes. They are easy, healthy, nourishing, and gluten-free. Below I listed my favorite raw vegan dessert recipes to try:

Gluten-Free Protein Bars

No-bake Peanut Butter Bars

Cookie Dough Protein Bars

Perfect Bars