Vegan Bounty Bars
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!
Servings 8
Ingredients
- 1 1/4 cup (100 g) shredded unsweetened coconut
- 1/3 cup (100 g) coconut yogurt (see notes)
- 1/3 cup (60 g) powdered Erythritol or icing sugar (see notes)
- 1 tsp vanilla extract
- 1 Pinch of salt
- 1/2 cup (90 g) dairy-free chocolate of choice
- 1 tsp coconut oil
Instructions
- 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.
Notes
- 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 Facts
Vegan Bounty Bars
Amount per Serving
Calories
136
% Daily Value*
Fat
8.7
g
13
%
Carbohydrates
9
g
3
%
Fiber
5
g
20
%
Sugar
8
g
9
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.