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Vegan bounty bars

Prep Time15 mins
Course: Dessert
Servings: 8 small bars


  • 1 ½ cups desiccated coconut
  • 150 g canned coconut cream
  • 3 ½ tbsp raw raspberry powder optional
  • 2 tbsp coconut oil
  • 4 tbsp maple syrup


  • In a food processor combine the desiccated coconut, coconut cream (the fat from the top of a can of coconut milk), raspberry powder and maple syrup until a sticky mixture is formed. Shape the mixture into bite-size bars and arrange them on a tray lined with baking paper. Place in the fridge for at least 45 minutes (or, if you can't wait, set in the freezer for around 10 minutes).
  • Melt the chocolate in a heat-proof bowl over a pan filled with simmering water. Once melted, take the bowl off the heat and allow to cool slightly before dipping each bounty bar into the melted chocolate, making sure each one is covered in a thick, even layer. Arrange the bars on a cooling rack and allow to set then serve.