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You are here: Home / Recipes / Desserts / Vegan Bounty Bars

Vegan Bounty Bars

Published: Jul 21, 2017 Updated: Jan 23, 2019 · This post may contain affiliate links ·

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Homemade Vegan Bounty Bars

Make your own healthier version of Bounty / Mounds at home! For these gluten-free and vegan Bounty Bars you’ll only need 6 basic ingredients. 

Homemade Vegan Bounty Bars sprinkled with coconut

Guys!! These are the bomb! They are a vegan & healthier version of Bounty. I’ve made a soft coconut bar and coated with chocolate. They are so good, my boyfriend and I actually couldn’t stop eating them, I had to be really fast to save a few to make some photos for the blogpost and to share the recipe with you.

It all started by receiving a Coconut Bar by a lovely friend (Thank you Bianca, my dear namesake ! ^.^), which I tried to replicate. It had a harder consistency but was very simplistic too with only three ingredients. Then I figured it would be much better with a chocolate coating (because everything is better with chocolate?!). As I wished the original coconut bar was a bit softer I simply added some coconut milk into my mixture and voilà: the vegan and healthier version of Bounty was born.

I haven’t eaten a “real” Bounty in a long time (because dairy), so my memory of it is rather blurry but I think my version is softer and I love it that way, but if you want to make them a bit firmer just add a bit less coconut milk and more coconut oil.

Vegan Gluten-Free Mound / Bounty Bars

Not only are they super quick to make (20 minutes work + leaving them in the fridge for a couple of hours) but they only need 6 basic ingredients! Simple and quick – yeay – means more time for other stuff (like chilling in the sun, starting a new show on netflix (what are you watching right now??) or scrolling continuously through the facebook feed for the xth-time).

Dairy-Free Bounty Bars

Homemade Vegan Bounty Bars

Vegan Bounty Bars

Elephantastic Vegan
Make your own vegan & healthier version of Bounty (or Mounds) at home! These soft, delicious coconut bars coated with dark chocolate are the perfect dessert.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Austrian, German, Vegan
Servings 12
Calories 221 kcal

Ingredients
 
 

Ingredients for the coconut bars

  • 2 cups shredded coconut + more to sprinkle on top
  • 2 tablespoon coconut oil
  • 1 tablespoon maple syrup (or rice syrup)
  • 1/2 cup full-fat canned coconut milk

Ingredients for the chocolate coating

  • 1 1/2 cups baking chocolate or chocolate chips
  • 2 tablespoons coconut oil

Instructions
 

  • In a mixing bowl add all the ingredients for the coconut bar and mix and knead them with your hands until you can form the bars. 
  • Put the bars on a baking sheet and place them in the freezer for an hour or in the fridge to harden for a couple of hours or overnight.
  • For the chocolate coating, heat the baking chocolate together with the coconut oil and whisk until smooth and liquid. 
  • Dip the coconut bars into the chocolate until they are coated with chocolate from all sides. Sprinkle with more shredded coconut. Put them in the fridge again until the chocolate is hard and then they ready to eat :) 

Notes

Keep them in the fridge for storage, because the chocolate melts rather quickly :)

Nutrition

Calories: 221kcalCarbohydrates: 13gProtein: 2gFat: 20gSaturated Fat: 15gSodium: 44mgPotassium: 211mgFiber: 3gSugar: 7gVitamin C: 0.2mgCalcium: 22mgIron: 3.5mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

InstagramDid you make these Vegan Bounty Bars? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan. Don’t forget to subscribe to the Elephantastic Vegan Newsletter to see Reader Remake Features!

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About the author

biancaHi, I’m Bianca! When I went vegan in 2012, I fell in love with food all over again.

You can find me on Facebook, Twitter, Instagram, Pinterest, and YouTube.

Check out my first cookbook: The Veginner’s Cookbook!

Previous Post: « Avocado Basil Cream Pasta (Vegan)
Next Post: Vegan Mac and Cheese »

Reader Interactions

Comments

  1. Deborah

    April 5, 2015 at 12:59 am

    These look delish, anything I can sub for the rice syrup? Allergic to rice.

    Reply
    • bianca

      April 5, 2015 at 1:36 am

      thank you so much, Deborah! Agave syrup, maple syrup or any other liquid sweetener works as well. But I’d start with half of the syrup amount given and add more to taste. I think the subs are sweeter than rice syrup. Good luck :)

      Reply
      • Cindy

        July 24, 2017 at 12:28 am

        I’m sorry, I don’t see that rice syrup is called for in this recipe. Am I missing something?

        Can’t wait to make these, they look incredible!

        Reply
        • Bianca

          July 24, 2017 at 1:03 pm

          Hi Cindy, I’ve updated the recipe and I’ve used maple syrup instead of rice syrup. But you can use either of them! :)

          Reply
          • Cindy

            July 24, 2017 at 4:15 pm

            Thank you so much for answering. I wanted to be sure I didn’t miss the rice syrup along the way. I am making these today!

          • Bianca

            July 28, 2017 at 12:29 pm

            Yeay, hope you liked them! :)

  2. Bonnie

    April 5, 2015 at 9:33 pm

    I wish I could have some of these for dessert right now! I love chocolate and coconut bars/balls but I’ve had them turn out a little dry in the past, so I love that these look so soft and creamy from the extra coconut milk.

    Reply
    • bianca

      April 6, 2015 at 7:14 pm

      Yes! In my first try I made a harder version with only desiccated coconut, coconut oil & rice syrup. Adding the coconut milk makes them super soft and they stay that way, thankfully :)

      Reply
  3. Natalie @ Feasting on Fruit

    April 6, 2015 at 10:19 pm

    I’ve never had a bounty bar, but these look delicious! I didn’t realize I actually like coconut until after I became vegan. Another benefit of veganism: trying new foods :) I love the contrast of bright white coconut with dark, dark chocolate they’re so pretty!

    Reply
    • bianca

      April 7, 2015 at 10:03 am

      Thank you so much Natalie! You’re so right! I’m sure I wouldn’t be sprouting my own adzuki beans now, having always a couple of avocados at home, buying sweet potatoes at an asian market, having tempeh in my freezer and getting excited to try new seasonal vegetables and fruits, when I wouldn’t have adapted a vegan diet. I’ve only started a few months ago with Young Thai Coconut – I didn’t know I was missing out on heaven all the time :D

      Reply
  4. Linda @ Veganosity

    April 6, 2015 at 11:11 pm

    In the U.S. there is a candy bar called Mounds Bar that’s exactly like this, only yours is healthier. It’s one of my favorite candies, thanks for sharing this!

    Reply
    • bianca

      April 7, 2015 at 10:06 am

      Oh wow! Thank you so much for the info, Linda! I didn’t know that or somehow I always thought that Bounty was also available in the U.S. It seems like it’s pretty much the same bar. This is so interesting!

      Reply
  5. [email protected]

    April 7, 2015 at 4:40 pm

    Who else is drooling all over her keyboard (and at work, too!!!)? These bars looks absolutely delicious <3

    Reply
    • bianca

      April 8, 2015 at 10:28 pm

      Awww, thank you so much Alice!

      Reply
  6. Jasmin

    April 27, 2015 at 11:24 pm

    Bounty bars were one of my favorite dessert during the elementary school – I pinned your recipe, but I’ll probably make it very soon :)

    Reply
    • bianca

      April 28, 2015 at 5:25 pm

      Awesome to hear that, Jasmin! Thank you for pinning and let me know how they work out for you when you make them. I loved this version so I’m looking forward to hearing what you think.

      Reply
  7. Lorraine Kuras

    April 12, 2016 at 11:49 pm

    Do you use real coconut milk or blue diamond coconut milk which is much thinner than the real thing.

    Reply
    • Bianca

      April 13, 2016 at 12:32 am

      I used real, full-fat coconut milk in this recipe, Lorraine. :)

      Reply
  8. Joanne

    June 7, 2016 at 3:42 pm

    I have difficulty reading your recipe because the social media bar covers the ingredients

    Reply
    • Bianca

      June 7, 2016 at 5:16 pm

      Hi Joanne,
      sorry, that shouldn’t happen! Are you accessing the site on a notebook or mobile (phone or tablet)?
      I’ve deactivated the social media bar on resolutions under 1000px wide, so maybe that resolves the issue. If not, please let me know, then I’ll deactivate it completely. :)

      Reply
  9. Joyce

    March 20, 2017 at 4:56 am

    I found this coconut bounty recipe on Pinterest. I was curious about what the white bar is. It’s coconut bar, Yeah. I think i have most of the ingredients in my house and I’ll definitely give it a try! Thanks for sharing!

    Reply
    • Bianca

      March 22, 2017 at 9:05 am

      Yeay, hope you like it, Joyce! :)

      Reply
  10. Cindy

    July 29, 2017 at 7:32 pm

    They are perfect!!!! They taste just like the “mounds” bars (USA). They are easy to make, come together fantastic, and are now going to be a regular in my house.

    Reply
    • Bianca

      July 31, 2017 at 9:00 am

      I’m glad you liked them, Cindy!! :) Yeay!

      Reply
  11. Sarah

    August 1, 2017 at 2:53 am

    Hi, do you use sweetened or unsweetened coconut?

    Reply
    • Bianca

      August 2, 2017 at 9:29 pm

      Heya Sarah, they are unsweetened! :)

      Reply
  12. Uhhh

    September 24, 2017 at 3:49 pm

    Hello, I’ve just made these and can’t wait to try them, they are currently cooling in the fridge. :)
    There was one slip up though, when translating the measurements I got around 260g shredded coconut = 2cups, and used together with the other ingredients that was just too much and I couldn’t knead the bars without them crumbling and falling apart completely. I ended up having to scale up the amount of everything, using a full 300ml can of full-fat coconut milk and several more spoons of oil! Only then did I (barely!) manage to form the bars and carefully arrange them on a platter.
    Still ( since I don’t know for sure when I’ll comment again ) I have to say I love your site truly! The love you run it with is contagious and whenever I can I save up to try a recipe of yours I’ve been eyeing for ages. Keep up the good work!

    Reply
    • Bianca

      September 25, 2017 at 6:52 pm

      Thank you so much for your comment! I’ll have to recheck the ratios when I make them the next time.
      By the way, did you know you can choose if you want to see the us customary or metric system? It’s below the ingredients list. That way you don’t have to translate the measurements yourself..
      And thank you so much for your kind words <3 That means a lot to me!! I hope you liked the bounty bars!

      Reply
  13. Sarah

    November 24, 2017 at 3:24 pm

    Hi Bianca,
    do the bars have to be stored in the fridge or is an airtight container enough?

    Reply
    • Bianca

      November 24, 2017 at 5:14 pm

      I’d really recommend storing them in the fridge to hold their shape and prevent the chocolate from melting.

      Reply
  14. Lori

    January 21, 2018 at 11:03 am

    Can you use cocoa powder and oil for the chocolate coating instead of baking chocolate or chocolate chips?

    Love the recipe, looking forward to trying it.

    Reply
    • Bianca

      January 22, 2018 at 10:07 am

      Absolutely! I’ve actually had it like that in a previous version of the recipe! :)

      Reply
  15. Lisa

    March 30, 2018 at 6:46 pm

    If I used tempered chocolate, do you think this still requires refrigeration?

    Reply
    • Bianca

      April 3, 2018 at 4:24 pm

      I think it would still be best to store them in the fridge because the coconut oil and coconut milk hold the coconut base together better when cold.

      Reply
  16. alexandra

    April 30, 2020 at 6:33 pm

    I ve got all the ingredients listed above, but not the coconut milk :(. However, I do have a bag of coconut flour. Is it possible to add a bit more coconut oil instead of the milk, and use a bit of coconut flour combined with flakes? Do you think that would be a good idea? We are really craving this and I would love to make them tonight :) Thankies

    Reply

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Portrait of Bianca HaunHi! I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I love homemade bread, pancakes, avocado, and anything in between!

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