These vegan bounty bars are chocolately, low-carb and filled with nutritious coconut fats to keep you full and satiated. They contain just a few ingredients and require no baking! Easy!
Vegan Bounty bar recipe
Before going vegan, my greatest vice was chocolate bars. I couldn’t image life without the likes of Snickers, Mars bars or Bounty bars. I’m not exaggerating when I say there was a point in my life where I ate an average of 4 full-sized chocolate bars a day!
A few years before I went fully vegan, I tried out the infamous “dairy free” diet. I missed sweets terribly at first but I soon learned that there are alternatives to everything, including chocolate. And while I couldn’t go to any old store and pick up a dairy free chocolate bar at that time, I could certainly try to make my own. Since Bountys were my always favourite, I decided to start with those. And it turns out it was way easier than anticipated!
I whacked together a few ingredients that I had in my cupboard at the time, hoping the result would be tasty and somewhat resemble my beloved Bounty:
- Desiccated coconut
- Coconut oil
- Coconut milk (the light kind that you drink and put on cereal)
- Agave nectar
- Dark chocolate
Luckily, the dairy free Bounty bar recipe was a success. And although I didn’t realise it at the time, they were totally vegan friendly! The only problem I had was that the bars stuck to my pan after freezing so be sure to line yours with baking paper or use a silicone pan.
So whether you’re dairy-free, vegan, on a low-carb diet or just simply chocolate mad, these Bounty bars are for you! They’re filled with healthy fats which makes them a great brain food, and they’re WAY lower in sugar than the classic Bounty. PLUS there’s absolutely no baking required. It’s a win-win!
Vegan Bounty bars recipe
A vegan remake of the classic, coco-nutty, creamy Bounty bar.
- 110g Desiccated coconut (unsweetened)
- 4 Tablespoons Extra virgin coconut oil
- 30ml Light coconut milk (2 tablespoons)
- 2 Tablespoons Agave nectar
- 1 Teaspoon vanilla essence
- 250g Dairy-free dark chocolate
Mix all ingredients, except the chocolate, together in a bowl.
Line a loaf tin with baking paper then press the mixture in, until even and flat. Freeze for 15 minutes.
Remove the tin from the freezer and cut the coconut mix into 6-8 small bars.
Pop the bars into the fridge while you melt the chocolate over a low heat.
Place the coconut bars on a lined baking tray before coating completely in chocolate. Place back in the fridge for 1 hour to set.
Enjoy immediately or store in the fridge for up to 5 days.