How to make chocolate coconut bars aka Bounty or Mounds bars at home! This delicious coconut candy is a simple no-bake recipe that is vegan (dairy-free), and easy to make with only 7 simple ingredients (low-carb and keto-friendly version included).
Homemade Coconut Chocolate Bars
I am probably the biggest coconut fan ever, that’s why I often make delicious coconut balls. Seriously, I adore coconut and I also adore chocolate. So the combo of both is heaven! As a kid, my most favorite dessert was “Bounty” (there is a version called “Mounds” in the United States). These delicious chocolate coconut bars were always on our shopping list. Even as a teen, I still loved Bounty chocolate.
Once I went vegan, I was quite desperate at first because I had to give up dairy (and therefore my beloved Bounty bars). However, there is probably nothing that we cannot veganize these days. Therefore, I started experimenting in my kitchen and this was the result: Heavenly homemade coconut chocolate bars that are so mouth-watering!
What are Bounty / Mounds Bars?
A Bounty bar is a popular candy bar manufactured by Mars with a white, soft, sweet coconut filling that is covered in milk chocolate or dark chocolate. It’s pretty similar to a Mounds bar, which is the American version made by The Hershey Company! The chocolate of regular Bounty bars is not dairy-free, but it’s super easy to make a vegan version.
All you need is dairy-free chocolate chunks or chocolate chips, which you have to melt. It couldn’t be easier. I love using these dairy-free mini chocolate chips and melt them with a teaspoon of coconut oil. However, sometimes I make homemade chocolate that is even keto-friendly (check the recipe notes)!
Keto-Friendly Vegan Bounty Bars
Yes, you can turn these homemade Bounty bars into a vegan keto recipe! I don’t have too many vegan keto recipes on my blog because I just love carbs, haha. However, this recipe can be made low-carb and keto-friendly. How? Simply make your own homemade chocolate without sugar!
The coconut filling is already keto-friendly, since I used Erythritol as a sweetener. You can also use Stevia, but I personally don’t really like the taste of Stevia. Xylitol would be another low-carb option, even though it’s not zero carb (and zero calories) such as Erythritol.
I love that these Bounty Bars have a soft center. The center is soft because I didn’t add coconut oil or cacao butter. If you prefer a hard center, then you should add 2 tbsp of cacao butter. You can also add coconut oil, which will make the center harder (but not as hard as coconut butter). If you are just like me and love a soft center, then definitely leave out the oil!
Another advantage of the soft center is, that you can enjoy them straight out of the freezer. You don’t need to thaw them and have a cool dessert, which is perfect for the summer!
Only 7 Ingredients
This recipe is easy to make in about 15-20 minutes and contains only 7 simple ingredients.
- Shredded unsweetened coconut
- A pinch of salt
- Coconut yogurt (you can use cashew yogurt instead)
- Vanilla extract
- Coconut oil
- Melted dairy-free chocolate (or homemade vegan keto chocolate)
So there is really no excuse to not make these vegan Bounty bars as soon as possible. 🙂
How To Make Chocolate Coconut Bars?
Making this mounds candy recipe is ridiculously easy! All you need is 7 simple ingredients and a food processor. Sounds easy right?
- So, in the first step, you need to process the shredded unsweetened coconut with a pinch of salt and the Erythritol (or powdered sugar).
- Then add the coconut yogurt and vanilla extract and blend again.
- Now you need to form bars with your hands and freeze them for at least 45 minutes (longer is better).
- Finally, you need to melt the chocolate and cover each coconut bar with it. Freeze again and enjoy your homemade chocolate-covered coconut bars!
- I used Erythritol as a sweetener. To make powdered Erythritol, simply process the granulated Erythritol in an electric coffee/spice grinder.
- You can use powdered sugar instead (for a non-keto version).
- You can probably use coconut cream (the hard part of a can of coconut milk after it has chilled in the fridge overnight) instead of coconut yogurt. Please note, that I haven’t tried making this recipe with coconut cream, but it should work just fine!
- I always keep the chocolate coconut bars in the freezer, then they are ready to grab – perfect for the summer.
Should you give this homemade bounty/ mounds candy recipe a try, please leave a comment below. Also, don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see how your healthy chocolate coconut bars turned out!
Chocolate Coconut Bars
- You can watch the video in the post for visual instructions.I recommend using a kitchen scale for this recipe.
- Process the shredded unsweetened coconut, the Erythritol (or Xylitol or powdered sugar), and salt in a food processor. Blend for some seconds, then add the coconut yogurt and vanilla extract. Blend again.
- Scrape down the sides with a spatula or spoon and blend again until all the ingredients are well combined. If the mixture is too wet, add more shredded unsweetened coconut. If it's too dry, add more coconut yogurt.
- Take out about 1 heaped tbsp of the mixture and form it into a rounded bar (similar to the shape of bounty bars) with your hands. Do this until no coconut dough is left.
- Place all coconut bars onto a plate and freeze for at least 45 minutes or until firm (longer is better).
- Melt chocolate with coconut oil in a double boiler (or in the microwave).
- Dip each coconut bar into the chocolate sauce and freeze again for about 15 minutes.
- Store leftovers in the fridge or in the freezer! Enjoy!
- I used Erythritol as a sweetener. To make powdered Erythritol, simply process the granulated Erythritol in an electric coffee/spice grinder. You can use powdered sugar instead (for a non-keto version).
- You can probably use coconut cream (the hard part of a can of coconut milk after you put it into the fridge overnight) instead of coconut yogurt. Please note, that I haven't tried making this recipe with coconut cream, but it should work just fine!
- The coconut center is pretty soft and the bars can be eaten right out of the freezer (don't need to be thawed). If you prefer a harder center, then add 2 tbsp of melted cacao butter to the coconut mixture. Instead of cacao butter, you could add 2 tbsp of melted coconut oil, which would make the center a little bit harder. If you love a soft center, then definitely leave out the oil!
- To make these vegan Bounty bars low-carb, keto-friendly, and refined sugar-free, you will need to make homemade keto-friendly chocolate with these ingredients:
- 40 grams of powdered Erythritol
- 30 grams of cacao butter
- 10 grams of coconut oil
- 10 grams of cocoa powder
- 1 tbsp plant-based milk
- 1/2 tsp vanilla extract
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo: