Dairy-Free Bounty Bars
These dairy-free Bounty bars taste just like the classic version but with some added healthy fats! You can make them easily with just a few ingredients and there’s no baking required! Perfect for an on-the-go snack or dessert.
Whether you’re cutting out animal products all together, going dairy-free, or just simply chocolate mad, these vegan chocolate coconut bars are for you.
Before I went fully vegan a few years ago, I tried out the classic “dairy-free” diet. I missed sweets and chocolate terribly at first, especially chocolate bars like Snickers, Mars bars and Bounty bars. I was totally addicted.
I’m not exaggerating when I say there was a point in my teenage life where I ate an average of 4 full-sized chocolate bars a day! I remember offering one of my school teachers a Snickers and when she replied “no thanks, I already ate some chocolate today”, I spent the rest of the day confused as to why anyone would limit themselves to one a day.
I started my dairy-free journey before veganism really took off, so I wasn’t able to go to any old store and pick up some vegan chocolate bars, unless it was a plain bar of dark chocolate, which was no fun! So I decided I’d try to make my own Bounty bars.
Turns out it was way easier than I first anticipated!
I whacked together some dark chocolate along with a few coconutty ingredients I had in my cupboard at the time. I didn’t really know what I was doing, except hoping the result would be tasty and somewhat resemble my beloved Bounty.
Luckily, it was a success. And although I didn’t realise it at the time, my dairy-free Bounty bars were totally vegan-friendly!
So today I’m sharing that recipe with you. And they’re not just your regular vegan chocolate coconut bars either… These are slightly healthier, gluten-free Bounty bars! And they taste just how I remember the original tasting.
Are Bounty bars vegan?
Traditionally, no, they are made with milk chocolate. I did get my hopes up when I saw there were dark chocolate Bounty bars available to buy in stores but sadly, they also contain milk!
So if you want a dairy-free version at a reasonable price, you’ll have to make your own. But don’t worry, the whole process is super easy. Let me show you how to do it!
Ingredients you’ll need
- Desiccated coconut. I used fine-grade desiccated coconut for this recipe. If you only have the regular kind, you can blend it first or just reduce the amount of liquid in the recipe to form a patty consistency.
- Coconut oil. You’ll need to use extra-virgin coconut oil, not the runny kind that comes in a bottle. To make things easier for yourself, be sure that your coconut oil is not cold. It should be semi-solid and easy to scoop.
- Coconut milk. Light coconut milk or full-fat will work in this recipe, as long as it’s the tinned kind, not the drinkable one that comes in a carton.
- Agave nectar. I used this as an alternative to refined sugar. You could use maple syrup if you prefer but I would think the flavour would be a little overpowering.
- Vanilla extract. This is totally optional, so feel free to skip it if you like, but I think it adds a nice additional flavour.
- Dairy-free chocolate. I used Tesco 74% dark chocolate as I like the slightly bitter contrast with the sweet filling. Most dark chocolate is vegan but be sure to double check for added milk or milk powder. If you prefer a sweeter chocolate, you can use a vegan ‘milk’ chocolate such as Nomo or Moo-Free.
How to make dairy-free Bounty bars
Add 160g of fine-grade desiccated coconut to a large bowl. Add in 4 tablespoons of semi-solid extra virgin coconut oil, 2 tablespoons of coconut milk, 1 teaspoon of vanilla extract and 2 tablespoons of agave nectar.
Mix it all together and when it starts to stick, use your hands to form it into 6 patties.
Use your hands to shape each coconut patty into a small bar shape.
Place your chocolate coconut bars on a lined tray or plate and freeze for 20 minutes.
Melt 250g of vegan chocolate and dip each bar into it, making sure they are completely coated. Place them on a wire rack with a piece of baking paper underneath- this will help the excess chocolate drip off instead of pooling around the bottom of the bar.
Place the bars into the fridge for 1-2 hours, to let the chocolate set completely. Then all that’s left to do is enjoy!
Keep them in an airtight container in the fridge. They should last for up to 10 days this way.
Yep! You can pop them into airtight containers and freeze for up to 3 months. When you’re ready to enjoy them, just transfer them to the fridge and leave them there overnight to defrost. Do not refreeze.
More vegan dessert recipes:
If you like these vegan chocolate coconut bars, let me know! And if you make them yourself, please leave a comment and rating below to let me know how it goes! Happy baking. xo
Dairy-free Bounty Bars (Vegan Chocolate Coconut Bars)
A vegan remake of the classic, coconut chocolate Bounty bars. No-bake, dairy-free and gluten-free.
- 160 g Fine grade unsweetened desiccated coconut (1 + ⅓ cups)
- 4 Tablespoons Semi-solid extra virgin coconut oil
- 2 Tablespoons Coconut milk (light or full-fat will work, as long as it's the tinned kind)
- 2 Tablespoons Agave nectar
- 1 Teaspoon Vanilla extract (optional)
- 250 g Dairy-free chocolate (7oz)
Mix all ingredients except the chocolate together in a large bowl. Use your hands to divide the mixture into 6 small patties.
Shape the patties into bars. Place them on a tray or plate lined with baking paper and freeze for 20 minutes.
Melt the chocolate over a low heat and allow it to cool for a few minutes. You want it to be cool to the touch, otherwise it'll melt the coconut bars.
Dip the bars into the chocolate, one at a time. Place them onto a cooling rack with a piece of baking paper underneath. This will prevent the chocolate from pooling underneath the bars.
Transfer the bars to the fridge for 1-2 more hours, until the chocolate has set completely.
- Store in the fridge in an airtight container for up to 10 days.