This vegan bounty bars recipe is gluten-free, super easy to make and requires just six simple ingredients. Soft, creamy coconut centres are coated in vegan chocolate for a satisfyingly wholesome treat.
If you love coconut, these vegan bounty bars are hard to resist. A tender coconut filling wrapped in a thick chocolate coating creates a timeless combination that’s simple to make at home.
A bounty bar is a candy bar with a soft, sweet coconut centre covered in chocolate. This homemade version recreates that experience using plant-based ingredients so you can enjoy it vegan and gluten-free.
This is one of the best copycat bounty bar recipes I’ve made — in many ways better than the store-bought version because you control the ingredients. I tested the coconut filling a few times to land on the ideal texture: unsweetened shredded coconut blended with full-fat coconut milk, virgin coconut oil and a touch of maple syrup. The result is soft, creamy and perfectly coconutty.
WHAT’S IN THE ORIGINAL BOUNTY BARS?
The classic Bounty bar typically includes:
- Milk chocolate coating — smooth milk chocolate made from sugar, cocoa butter, milk solids and emulsifiers to achieve a creamy finish.
- Coconut filling — a sweet, moist centre made from desiccated coconut mixed with sweeteners and syrup to create a rich coconut texture.
Commercial recipes and proportions vary by brand and country, and there are also variations such as dark chocolate or flavored options. This homemade recipe aims to capture the familiar taste while using cleaner, plant-based ingredients.
INGREDIENTS YOU NEED FOR THE VEGAN CHOCOLATE COCONUT BARS
You’ll need the following ingredients (exact measurements are in the recipe card below):
- Unsweetened shredded coconut — I recommend unsweetened shreds rather than ribbons or sweetened coconut for best texture and flavor control.
- Virgin coconut oil — use unrefined for a pronounced coconut flavor; refined coconut oil will be more neutral.
- Full-fat coconut milk — canned full-fat coconut milk gives the creamiest interior. Avoid low-fat or carton varieties for this recipe.
- Pure maple syrup — or agave; honey works if you’re not keeping it vegan.
- Vanilla extract
- Sea salt
- Dark vegan chocolate — choose your favorite vegan or dairy-free chocolate for coating.
HOW TO MAKE THE VEGAN BOUNTY CHOCOLATE BAR
- Add the shredded coconut, coconut oil, full-fat coconut milk, maple syrup, vanilla and salt to a food processor and blend on high for about 30 seconds until combined. You can mix by hand, but using a processor gives a firmer, more compact texture.
- Shape small portions of the coconut mixture into bars by hand. Alternatively, press the mixture into a loaf pan, freeze briefly, then cut into even bars and refine their shape.
- Place the formed bars on a parchment-lined tray and freeze for 15 minutes to firm them up.
- While the bars chill, melt the chocolate with a tablespoon of coconut oil in a microwave or using a double boiler until smooth.
- Position bars on a wire rack and coat each one with the melted chocolate. Use a fork to dip and turn the bars, ensuring full coverage. Add extra chocolate on top if needed.
- Transfer the coated bars to the fridge and let them set for about 15 minutes. Once the chocolate is firm, they’re ready to enjoy.
HOW TO STORE
Store the bars in an airtight container in the refrigerator. Let them sit at room temperature for 5–10 minutes before serving for a softer bite. They will stay fresh for one to two weeks in the fridge and even longer if frozen.
If you substitute coconut butter for the coconut milk, the bars will hold up better at room temperature, but they’re generally best refrigerated because they contain no preservatives.
TIPS FOR DELICIOUS VEGAN BOUNTY BARS
Full-fat coconut milk: Use canned full-fat coconut milk to achieve a creamy, stable filling. Shake the can before opening and mix the liquid with the cream so the whole can is used. Save any leftover coconut milk by freezing it in ice cube trays or diluting it with water for other recipes.
Coconut butter option: Coconut butter can be substituted for full-fat coconut milk if needed; it produces a slightly different texture but still works well.
Unsweetened shredded coconut: Use unsweetened coconut to avoid excessive sweetness; if you only have sweetened coconut, reduce the maple syrup slightly.
Chocolate choice: Dark vegan chocolate gives a rich contrast to the sweet coconut. If you prefer the flavor of milk chocolate, you can use it but it won’t be vegan.
Sweetener: Maple syrup is the preferred vegan option. Honey can be used if you don’t require a vegan recipe and will yield a whiter-looking interior similar to commercial bars.
IS HOMEMADE BETTER THAN STORE-BOUGHT?
Homemade vegan bounty bars can be a healthier alternative because you choose high-quality ingredients, avoid preservatives and control the sweetener. They’re still a sweet treat, so enjoy them in moderation as part of a balanced diet.
CAN I CUSTOMIZE THESE COCONUT CHOCOLATE BARS?
Yes. Add a pinch of cinnamon or nutmeg to the filling, swap vanilla for almond or orange extract, or sprinkle toasted coconut over the chocolate before it sets. Experiment to create a version you love while remaining mindful of allergies and dietary needs.
Enjoy making your own healthier take on this classic chocolate-coconut favorite.
Other Delicious Gluten Free Treats You May Want To Try!
- Healthy Banana Bread Cookies (Vegan & Gluten Free)
- Protein Peanut Butter Cookies
- Lemon Poppyseed Muffins
- Moist Gluten Free Chocolate Cake
- The Best Ever Gluten Free Fudge Brownies
Healthy Coconut Bounty Bar Recipe
Ingredients
- 2 cups unsweetened shredded coconut
- ¼ cup virgin coconut oil
- ¼ cup full fat coconut milk
- ⅓ cup maple syrup
- 1 tsp vanilla
- pinch of salt
- 1 chocolate bar I used dark chocolate but you can use any kind
- 1 tbsp coconut oil
Instructions
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Add the shredded coconut, coconut oil, full fat coconut milk, maple syrup, vanilla and salt to your food processor, and mix on high for 30 seconds until combined. (You can also mix by hand in a bowl, however the bars will not be as compact).
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Using your hands, shape small amounts of the coconut mixture into bars. You can also toss the entire mixture into a bread loaf pan, cut into even bars, then shape and round them out to the shape you desire.
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Arrange your coconut bars on a baking tray lined with parchment paper and freeze them for 15 minutes.
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While the homemade bounty bars set in the freezer, melt the chocolate and coconut oil in the microwave or double boiler.
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Then arrange the bars on a wire rack and cover each one of them with melted chocolate. Using a fork, dip the bars into the chocolate and coat all sides. You can pour additional chocolate over each bar.
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Allow your vegan bounty bars to set for about 15 minutes in the fridge. Then they’re all ready to be devoured!
Notes
Nutrition
Nutrition information is provided as a general guide and can vary based on ingredient brands, substitutions and portion sizes.