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.
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.
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).
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.
- 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
- 1 1/2 cups baking chocolate or chocolate chips
- 2 tablespoons coconut oil
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 :)
Keep them in the fridge for storage, because the chocolate melts rather quickly :)
Did 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!
These look delish, anything I can sub for the rice syrup? Allergic to rice.
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 :)
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!
Hi Cindy, I’ve updated the recipe and I’ve used maple syrup instead of rice syrup. But you can use either of them! :)
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!
Yeay, hope you liked them! :)
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.
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 :)
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!
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
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!
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!
Who else is drooling all over her keyboard (and at work, too!!!)? These bars looks absolutely delicious <3
Awww, thank you so much Alice!
Bounty bars were one of my favorite dessert during the elementary school – I pinned your recipe, but I’ll probably make it very soon :)
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.
Do you use real coconut milk or blue diamond coconut milk which is much thinner than the real thing.
I used real, full-fat coconut milk in this recipe, Lorraine. :)
I have difficulty reading your recipe because the social media bar covers the ingredients
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. :)
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!
Yeay, hope you like it, Joyce! :)
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.
I’m glad you liked them, Cindy!! :) Yeay!
Hi, do you use sweetened or unsweetened coconut?
Heya Sarah, they are unsweetened! :)
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!
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!
Hi Bianca,
do the bars have to be stored in the fridge or is an airtight container enough?
I’d really recommend storing them in the fridge to hold their shape and prevent the chocolate from melting.
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.
Absolutely! I’ve actually had it like that in a previous version of the recipe! :)
If I used tempered chocolate, do you think this still requires refrigeration?
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.