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a bite out of a bounty bar

Healthy homemade Bounty bars

A coconut filled chocolate bar we all know as a Bounty, Mound or Almond Joy. Made with just a few simple ingredients. Gluten free, refined sugar free and vegan.
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Prep Time 5 minutes
Cook Time 5 minutes
Resting/freezer time 30 minutes
Total Time 40 minutes
Servings: 12 bars
Course: Treat
Calories: 170
Ingredients Method Notes

Ingredients
  

Coconut filling
  • ¼ cup coconut oil (melt first if not liquid yet)
  • ¾ cup coconut milk
  • 4 tbsp maple syrup (or sub agave syrup)
  • 1 tsp sea salt
  • 3 cups shredded coconut (unsweetened)
  • 1 tsp vanilla extract (optional)
Chocolate coating (method 1)
  • ½ cup coconut oil
  • ½ cup cacao powder (unsweetened)
  • ¼ cup maple syrup (or use agave syrup)(to taste, I use just a bit less than ¼ cup)
Chocolate coating (method 2)
  • 3 oz. chocolate chips (use vegan chocolate chips to keep it plant based)(= approx. ⅓ cup)
  • 1 tsp coconut oil (optional)

Method
 

Coconut filling:
  1. Whisk together the coconut oil and coconut milk, until it is fully incorporated. Once it is one homogenous mass, mix in the sweetener, salt and vanilla. Whisk some more and finally add the shredded coconut.
  2. Form bars out of small amounts of filling with your hands. Place them on a baking tray and slide it in the freezer for 20-25 minutes so they firm up.
Chocolate coating:
  1. In the meantime prepare the chocolate. You can go 2 ways:
    1. Melt chocolate of choice au bain marie (in a double broiler). You can add some coconut oil to make it runnier (optional)
    2. Or combine coconut oil, cacao powder and maple syrup by whisking it all together.
  2. Take the coconut bars out of the freezer. They should be hard enough to pick up without falling apart. Now dip them in chocolate; place one bar on a fork and submerge it in the chocolate. Let it drip out a bit before placing the bar back on the baking tray.
    The chocolate will harden straight away, because the filling is frozen. But to be sure, let them sit for 10 minutes before serving. If you live in a hot climate, place them back in the freezer for 10 minutes.
Double coating of chocolate (optional):
  1. For an extra crunch and thick layer of chocolate, you can dip them in chocolate a second time. After you have covered them in chocolate the first time, place them in the freezer for another 10 minutes. And dip them in chocolate again. Or instead, drizzle with chocolate for a fancy swirl effect.

Notes

Melting chocolate au bain marie/ in a double broiler: this is a short video explaining you how to.
 
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.