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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 5 votes
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!

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Recipe Rating




alexandra

Thursday 30th of April 2020

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

Lisa

Friday 30th of March 2018

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

Bianca

Tuesday 3rd of April 2018

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.

Lori

Sunday 21st of January 2018

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.

Bianca

Monday 22nd of January 2018

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

Sarah

Friday 24th of November 2017

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

Bianca

Friday 24th of November 2017

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

Uhhh

Sunday 24th of September 2017

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!

Bianca

Monday 25th of September 2017

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!