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–+ servings
Close up of homemade bounty bars cut in half

Vegan Bounty Bars

Naturopath Lauren Glucina
A lush coconut treat encased in raw chocolate!
5 from 2 votes
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Prep Time 30 minutes
Total Time 30 minutes
Course Dessert, Sweet
Cuisine Gluten free, Vegan
Servings 14
Calories 320 kcal

Ingredients
  

Bounty bars:

  • 2½ cups organic unsweetened desiccated coconut approx. 200g
  • ½ cup + 3 tablespoons coconut cream see notes
  • ¼ cup coconut oil melted
  • ¼ cup cacao butter melted, about 58g
  • 5 tablespoons xylitol powder see notes
  • 1 teaspoon vanilla extract
  • ¼ teaspoon coarse sea salt, plus an extra pinch or two

Raw chocolate:

  • ½ cup cacao butter melted, approx. 115g
  • ½ cup raw cacao powder
  • ¼ cup brown rice syrup
  • 1/8 teaspoon coarse sea salt

Instructions
 

  • To make the bounty bars, combine all ingredients in a large bowl and mix till well combined. It should hold together when pressed but still feel a little on the wet side.
  • Press into a rectangular bread tin (25.5 x 8 cm / 10 x 3 inches) lined with baking paper and use a spatula to smooth out the surface. Freeze for a couple of hours till firm.
  • To make the chocolate, melt all ingredients over a double boiler at a low temperature and stir to combine. Ensure all ingredients are room temperature and that no water gets into your chocolate, otherwise it will seize. Transfer to a small but deep dish.
  • Once the bounty bars have frozen, remove and slice very carefully into 14 portions. Don’t rush this process as the bars may crumble. If it is crumbling a little too much, perhaps it needs more time to set.
  • Dunk the bars in the chocolate with a fork to coat and place on a tray lined with baking paper. Freeze to set then enjoy, or go for a second coat – you’ll have enough chocolate, just be mindful it will up the sugar content (nutrition panel reflects a single coating).

Notes

  • I used tinned coconut cream and shook it vigorously before using – combining the thick cream with the liquid portion. Don’t use the thick cream alone – you’ll get a crumbly end result.
  • The xylitol is a natural sugar alternative than does not affect blood glucose.
  • Opt for Birch tree derived over corn, and if you can only source the crystals, put them in the blender for a minute to powder them.
  • By all means use less of the brown rice syrup in the chocolate coating – you can get away with half the amount, it may be a little thinner that’s all.
  • Top with freeze dried raspberries for something a little more special.

Nutrition

Calories: 320kcalCarbohydrates: 16gProtein: 2gFat: 29gSaturated Fat: 24gSodium: 30mgFiber: 3gSugar: 5gIron: 0.7mg
Keyword bounty bars recipe, raw bounty bars, Vegan bounty bars
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