Vegan Bounty Bars Copycat Recipe

Vegan bounty bars are a copycat of the coconut and chocolate bar, made dairy-free with just four ingredients: coconut milk, desiccated coconut, maple syrup and dark chocolate. Blend the coconut filling, shape it into bars, chill until firm, then dip in melted chocolate. They’re ready in about 10 minutes of hands-on prep, plus chilling time.

Being vegan doesn’t mean giving up your favourite childhood treats. My vegan versions of Cake Pops Recipe, Panna Cotta Recipe, Coconut Macaroons and more show how it’s done.

Only coconut cream, dark chocolate, desiccated coconut and maple syrup are used in this handmade vegan bounty bar recipe, so it’s entirely dairy- and gluten-free.

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What are Bounty Bars?

A Bounty bar is a well-known candy bar made by Mars that has a milk chocolate or dark chocolate shell and a white, soft, sweet coconut filling. It resembles a Mounds bar, which is The Hershey Company’s American-made equivalent. Although the chocolate in conventional Bounty bars contains dairy, it’s straightforward to produce a vegan alternative.

Are Bounty Bars Vegan?

No, Mounds, Almond Joy, or the original Bounty Bars are not vegan. Each one’s shell is made of dairy milk chocolate. But Mars introduced a vegan Bounty chocolate bar in January 2021! It is distinguishable from the candy bar, but for coconut chocolate fans, this struck the spot!

These Bounty Bars are The Best Because

• gluten-free
• vegan
• ready in less than 30 minutes
• raw
• 4 ingredients required

Why make Vegan Bounty Bars

• You can have them ready to be cooled in only 10 minutes. That definitely takes less time and effort than visiting the store to get a packet of one!
• Making them from home is quite simple, and you can be confident that there are no additives or preservatives in them at all, making them suitable for children as well.
• These bounty bars contain basic components that are considered pantry staples, which allows you to save some money. They’re probably all waiting for you in your pantry right now.
• Also, another reason to make your copycat bounty bars is that Hershey’s announced that they won’t be able to meet Halloween demands this year.

Ingredients and advice for the Best Vegan Bounty Bars

These fantastic handmade coconut bars just require four basic ingredients:

• coconut milk
• dark chocolate
• desiccated coconut
• maple syrup

You’ll be surprised by the excellent results you receive when using organic coconut milk instead of the condensed milk or coconut butter called for in most recipes. Additionally, it turns this recipe entirely vegan.

Produce sure you get the right ingredients because only four are required to make these delectable vegan treasure bars. Full-fat coconut milk in cans is what I use. Only the “fatty” portion of the coconut milk in a can will be needed, so don’t agitate the can before using it.

The “watery” portion may be saved for later use (try adding it to smoothies, soups, or curries!). The answer to the question of whether coconut cream can replace coconut milk, as many readers have requested, is YES.

The coconut milk can’s liquid portion should be removed to reveal a rather thick substance that resembles coconut cream. Fresh coconut that has been shredded, flaked, and dried is known as desiccated coconut.

I make my own bounty bars with desiccated coconut. However, if you like, you may use coconut flour; just be mindful that the resulting coconut bar will have a sandier consistency.

The bars you receive will depend significantly on the chocolate you select. For bounty bars, choose vegan oat milk chocolate; for mounds bars, choose 70% dark chocolate.

You may use chocolate chips or chocolate bars that have been broken up into little pieces. However, since there are more high-quality options available, I like to use the bars.

I always use organic maple syrup to sweeten vegan bounty bars.

You may also build adorable tiny balls instead of forming the bars. Alternately, press the entire coconut mixture into a baking dish that has been coated with plastic wrap or parchment paper. Once stiff, freeze again before cutting into bars.

5 Steps To Making Vegan Bounty Coconut Bars

Simply take the following easy steps to prepare this recipe:

Step 1: In a food processor, blend the coconut, coconut milk, and maple syrup for 30 seconds.

Reminder: You can also combine the ingredients in a bowl with a spatula if you don’t have a food processor available.

Step 2: Form the coconut batter into bars using tiny quantities.

Step 3: Distribute your coconut bars on a parchment-lined baking sheet and chill them for 30 minutes.

Additionally, you may freeze them for 15 minutes.

Step 4: Melt the chocolate in the microwave. Or a heat-resistant dish placed over a pan of boiling water, melt the chocolate (bain-marie).

Then set the bars on a wire rack and drizzle melted chocolate over each one.

After that, cover the base of each bar by dipping it into a dish of more melted chocolate.

Note: Chopsticks may instead be used to just dip each bar into the basin of molten chocolate.

Step 5: Let your vegan bounty bars cool in the refrigerator for about 15 minutes. They are then all prepared to be eaten!

Share the image below to your Pinterest board if you like these Vegan Bounty Bars!

How Do You Store Homemade Bounty Bars?

Keep your coconut bars in the refrigerator for up to three days in an airtight container.

They may also be prepared on a pan lined with parchment paper, placed in the freezer for 30 minutes, and then kept for up to a month in a freezer-safe bag.

Before serving, let them defrost in the fridge for about two hours.

Vegan Bounty Bars Recipe

Here is the full step-by-step recipe and a list of ingredients for the tasty and delicious vegan bounty bars recipe.

List of Ingredients

• 2 tbsp (30 ml) maple syrup
• ¾ can full-fat coconut milk (discard the watery part)
• 7 oz (200 g) desiccated shredded coconut
• 7 oz (200 g) of organic dark 70-75% chocolate (or vegan milk chocolate)

Directions

1. Combine desiccated coconut, coconut milk, and maple syrup in a food processor.
2. Pulse for 30 seconds, pushing down the slurry as required with a spatula.
3. Form the mixture into tiny logs, then place the logs on a parchment-lined baking sheet. Place in the fridge for an hour or in the freezer for ten to fifteen minutes.
4. Melt the chocolate in the meantime, either in the microwave or in a heat-resistant dish set over a pan of boiling water. Once melted, give it some time to cool.
5. Place each bounty bar on a cooling rack after being covered in molten chocolate.
6. Put some parchment paper underneath the rack to collect any extra chocolate.
7. Let your bounty bars set before serving.
8. Put it in the fridge for five days maximum.

Vegan Bounty Bars Copycat - Video Recipe

https://www.youtube.com/watch?v=ozW4ThYFGMI

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