These homemade vegan Bounty bars (Mounds bars) have a soft and chewy texture and sweet flavor and are 100% dairy-free, gluten-free, and optionally paleo and keto-friendly!
Soft, Chewy, Sweet Vegan Coconut Chocolate Bars
As a child, I was Bounty bar obsessed. So when I turned vegan, I quickly searched for homemade chocolate coconut recipes and treats like vegan coconut macaroons and coconut and chocolate cups. Until I realized just how easy it was to recreate vegan Bounty bars at home, that is. Since then, these moreish coconut chocolate bars have been practically a staple in my freezer.
Even better, as my diet has adjusted over the years, so has the recipe. Meaning that if you just want a simple vegan Bounty recipe, no problem. If you also want these homemade Bounty bars to be refined sugar-free, low-carb, keto-friendly, and/or Paleo, also no problem.
By using simple ingredient swaps, this chocolate coconut dessert still has the wonderfully soft and chewy coconut filling and chocolate coating as the original Bounty Bars and Mounds bars, but in a healthier package!
Is Bounty Vegan (+ Mounds bars)?
Bounty bars are popular coconut candy bars manufactured by Mars with a white, soft, sweet coconut filling and a chocolate (usually milk or dark chocolate) shell coating. The American version is Mounds bars, made by The Hershey Company!
For these healthy homemade Bounty bars, not only are we ditching all dairy to make 100% vegan bars, but I’m also using unrefined sweeteners with options to adapt this to sugar-free paleo and keto Bounty bars. Plus, with the simple addition of whole (unsalted) almonds, you can also transform this recipe into vegan Almond Joy bars.
Best of all, though, this vegan Bounty recipe requires just 7 inexpensive ingredients and around 15-20 minutes of prep, with minimal effort. And, if you want to enjoy more sweet coconut treats, check out my recipes for lemon coconut energy balls, 3-ingredient vegan Raffaello truffles, and a creamy coconut cake!
With simple, pantry-friendly ingredients, you can prepare these coconut bars at a moment’s notice. But what exactly do we need for these healthy Bounty bars?
- Shredded coconut: Use unsweetened shredded/ desiccated coconut for these homemade Bounty bars, so you can control the sugar levels and sweetness.
- Sweetener: I use powdered Erythritol (or Xylitol) to reduce the amount of sugar in the recipe. Other powdered sugars will also work (refined or unrefined).
- Salt: A pinch of salt enhances the flavors in these coconut candy bars.
- Yogurt: While many vegan Bounty recipes rely on a liquid sweetener to bind the filling, I love using coconut yogurt as it makes for a soft, melt-in-the-mouth consistency. Cashew yogurt would also work, or potentially the firm coconut cream from a can of full-fat coconut milk.
- Vanilla extract: For the best flavor, use pure natural vanilla extract.
- Coconut oil: To help achieve the correct consistency for the chocolate coating.
- Dairy-free chocolate: Use your favorite vegan chocolate chips/bar (milk or dark for vegan Bounty bars, 70% dark for vegan Mounds bars), purchase a paleo/keto commercial chocolate, OR make your own vegan keto chocolate (method below).
To adapt this into vegan Almond Joy bars, you’ll also need several whole almonds.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Vegan Bounty Bars?
Follow five simple steps to prepare these vegan coconut chocolate bars with just a food processor and minimal fuss and effort.
- First, combine the shredded coconut, Erythritol, and salt in a food processor and blend for a few seconds to combine everything well. Then add the yogurt and vanilla and blend again, scraping down the sides as needed, until a dough forms.
If the mixture is too wet, add more coconut. If it’s too dry, add more yogurt.
- Working with heaped tablespoons of the mixture, use your hands to form small, slightly rounder bars, similar to the shape of Bounty Bars. Repeat this until no coconut dough is left, then transfer them to a plate or parchment paper lined baking tray.
- Allow the bars to freeze for a minimum of 45 minutes, or until firm.
- When they’re firm, prepare the chocolate coating (check the FAQs for the keto chocolate method). To do so, melt the chocolate and coconut oil in a double boiler or microwave (in 10-15 second increments, stirring between) in a bowl.
- Dip each of the vegan Bounty bars in the chocolate, allowing excess to drip off, then freeze the bars once more for 15 minutes or until solid. If needed, you can double-dip the bars.
At this point, your vegan coconut chocolate bars are ready! Enjoy them immediately and/or store them for later.
How to Store?
Store: Because of the yogurt, these vegan Bounty bars shouldn’t be stored at room temperature. Instead, transfer them to a Ziplock or airtight container and store them in the fridge for 5-7 days.
Freeze: You could also store them in the freezer (in a Ziplock bag) for 3 months. Because of the soft filling, you can enjoy them almost immediately from the freezer. However, allow them to thaw at room temperature for a few minutes if you prefer it even softer.
Are Bounties gluten-free?
Yes, the commercial version and this vegan Bounty recipe are both gluten-free.
Can I make a firmer center?
Yes, to do so, add two tablespoons of cacao butter or coconut oil to the coconut mixture, which harden when refrigerated.
How do I make homemade keto-friendly chocolate?
You can make homemade keto chocolate with just a few ingredients.
- 40g Powdered Erythritol (or another keto sugar alternative)
- 30g Cacao butter
- 10g Coconut oil
- 10g Cocoa powder (or cacao)
- 1 Tablespoon plant-based milk
- ½ Teaspoon vanilla extract.
First, melt the cacao butter and coconut oil over low heat in a saucepan (or double boiler). Then, add all the remaining ingredients, whisking well until lump-free. Done! Adjust the amount of powdered Erythritol to taste.
Could I use a liquid sweetener?
I haven’t tried, though it should be possible to use maple syrup, agave, etc. When doing so, you will need slightly less yogurt to make up for the additional liquid, though. Adjust the dough accordingly.
Recipe Notes and Tips
- Make your own powdered sugar: Simply add the sugar (regular or unrefined) to a high-speed blender or coffee/spice grinder and grind until powdery.
- To save time: Rather than hand shaping the coconut bars, you can use a silicone bar mold to press the mixture into. You could also roll them into balls or press the mixture into one large baking dish to cut into bars once frozen.
- Be firm when shaping: Press the dough firmly, so it is properly packed and maintains its shape without falling apart when chilling.
- To make vegan Almond Joy bars: Rather than dipping each bar into the melted chocolate, place them on a wire cooling rack above a tray (or something to catch the chocolate drippings). Top each bar with one or two whole almonds (pressing them gently into the coconut mixture), then pour the melted chocolate over them. Once set, you can dip the bottom into chocolate, too.
More Vegan Bar Recipes
- Vegan Snickers Bars
- Chocolate Granola Bars
- Peanut Putter Crunch Bars (no bake)
- Raspberry Oatmeal Crumble Bars
- Lemon Cheesecake Bars (GF)
- Strawberry Oatmeal Bars
- No Bake Chocolate Pumpkin Bars
If you try these easy healthy vegan Bounty Bars, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Vegan Bounty Bars
- You can watch the video in the post for visual instructions.I recommend using a kitchen scale for this recipe.
- First, combine the shredded coconut, Erythritol (or powdered sugar), and salt in a food processor and blend for a few seconds to combine everything well. Then add the yogurt and vanilla and blend again, scraping down the sides as needed, until a dough forms.If the mixture is too wet, add more coconut. If it’s too dry, add more yogurt.
- Working with heaped tablespoons of the mixture, use your hands to form small, slightly rounder bars. Repeat this until no coconut dough is left, then transfer them to a plate or parchment paper lined baking tray.
- Allow the bars to freeze for about 45 minutes, or until firm.
- When they’re firm, prepare the chocolate coating. Melt the chocolate and coconut oil in a double boiler or microwave (in 10-15 second increments, stirring between) in a bowl.
- Dip each of the bars in the chocolate, allowing excess to drip off, then freeze the bars once more for 15 minutes or until solid. If needed, you can double-dip the bars.
- At this point, your coconut chocolate bars are ready! Enjoy them immediately and/or store them for later.
- I used Erythritol as a sweetener. To make powdered Erythritol, simply process granulated Erythritol in an electric coffee/spice grinder. You can use powdered sugar instead (for a non-keto version).
- You can use coconut cream (the hard part of a can of coconut milk after you chill it in the fridge overnight) instead of coconut yogurt.
- 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 (or coconut oil) to the coconut mixture. 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 can 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
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