The rich creamy sweetness of chocolate teamed up with tropical coconut – if I’d have to pick only two sweet favorites, these would be it! And what is a better combination of the two than vegan bounty bars?
When I replaced refined sugar with healthier sweeteners, chocolate bars were the thing that I missed most. Back then there wasn’t much choice in healthier chocolate as there is today, so I started to experiment with my own homemade creations.
These choco-coco treats are a delicious, healthy version of the popular bounty bars. They are 100% plant-based, without the overload of sugar and preservatives, just the natural goodness.
What’s great about them is that they are super easy to make and can be stored in your freezer. You can make a big batch and always have something sweet & healthy to indulge in.
These vegan bounty bars are very easy and fun to make.
2 cups shredded coconut
6 tbsp coconut cream
1 tbsp coconut oil
1 tbsp sweetener of choice (such as maple syrup)
2 tbsp coconut oil
4 tbsp cacao powder
2 tbsp sweetener of choice
Coconut filling – mix the coconut cream with the shredded coconut, coconut oil and a bit of your sweetener of choice. This can be for example maple syrup, rice syrup, coconut palm sugar or molasses.
If you like the filling to be soft, add more coconut cream. If you like it solid, reduce the coconut cream and press the coconut mixture tightly.
Form small bars of the coconut mixture with your hands and put them in the freezer for an hour. You can also fill up a square sized mold with the mixture and once solid, cut them in bounty size pieces.
Chocolate sauce – if the coconut oil is solid, melt it in a frying pan on a low heat. Add the cacao powder and sweetener while whisking till the sauce is smooth.
If you have coconut oil that is already liquid, there is no need to heat it. You can pour it straight into a bowl and mix in the cacao powder and sweetener.
Take the coconut bars out of the freezer and dip them in the chocolate sauce. Place them on a plate and pour some more chocolate sauce over them until they are fully covered. Put the bounty bars in the freezer or fridge to set.
If you like a thick chocolate layer, repeat the chocolate dip process until you’ve reached the desired coating. If you like a thin, crispy layer, one coating is enough.