These simple homemade coconut bounty bars are made with 4 ingredients and take only 20 minutes to prepare! Coated in rich dark chocolate with a chewy, not-too-sweet coconut center, they’re a delicious summer treat.
The Ingredients
- Shredded coconut. Make sure to use unsweetened shredded coconut.
- Condensed coconut milk. I use Nature’s Charm Sweetened Condensed Coconut Milk.
- Coconut extract. I use the super strength coconut extract from Lorann. Not sponsored, I just love their extracts!
- Dark chocolate. Use your favorite brand of chocolate.
How To Make The Bars
These copy cat bounty bars could not be any easier! Below is a short version with the full version in the recipe card.
- Mix the coconut, condensed coconut milk and coconut extract.
- Press into a mold, or roll into balls and put into the freezer.
- Melt the chocolate.
- Remove the bars and dip them into the chocolate.
- Let them set in the fridge and drizzle more chocolate on top.
Why You Will Love This Recipe
✓ No-bake
✓ Easy to make
✓ 4 ingredients
✓ Not too sweet
✓ Perfect for summer
Looking For More Chocolate Recipes?
- Easy Vegan Peppermint Patties
- Chocolate Peanut Butter Lollipops
- Vegan Rum Balls
- Gingerbread Truffles
- Vegan White Chocolate With Superfoods From Scratch
Or More No-Bake Recipes?
- No-Bake Coconut Raspberry Bars
- Vegan Rum Balls
- No-Bake Chocolate Mint Squares
- Blueberry Cheesecake Chocolate Cups
- Chocolate Peanut Butter Lollipops
- Vegan Peppermint Patties
- Vegan White Chocolate With Superfoods From Scratch
Easy Vegan Bounty Bars
Easy homemade bounty bars coated in rich dark chocolate with a chewy, not-too-sweet coconut center.
Ingredients
- 2 cups unsweetened shredded coconut
- 1/2 cup condensed coconut milk
- 1 teaspoon coconut extract or to taste, see notes
- 1 cup chopped dark chocolate
Instructions
- In a medium sized bowl mix the shredded coconut, condensed coconut milk and coconut extract. Taste and add more extract if needed.
- Firmly pack the mixture into molds. Have a small bowl of water beside you to dip your fingers when they get sticky. If you don't have a mold they can be rolled into balls.
- Line a tray with parchment paper. Gently pop the bars out of the mold, they should be sticky enough to hold together. Place the tray into the freezer while you melt the chocolate.
- To melt the chocolate, add the chopped dark chocolate to a medium sized, heat proof bowl. Fill a small pot with about 2 inches of water. Place it on the stove and sit the bowl of chocolate on top. The bowl should not be touching the water in the pot (double boiler method). Bring the pot to a simmer then turn to low. Stir the chocolate occasionally as it melts. Do not overheat. Carefully pour the melted chocolate into a small bowl.
- Remove the bars from the freezer. Use a fork to dip each bar in the chocolate. Place back it on to the tray. Repeat for all of the bars. Place the tray in the fridge until the chocolate is set, about 30-45 minutes.
- Once the chocolate is set drizzle with a bit more melted chocolate and place back into the fridge for another 15-20 minutes.
- Serve straight from the fridge. Store them in a sealed container in the fridge for up to 5 days. Enjoy!
Notes
*I like using Lorann’s Super Strength Coconut Extract. Not affiliated, I just love their extracts. I use a bit less than 1 teaspoon since it’s quite strong.
*The yield of the recipe depends on the size of the molds. The one I used made bars 3″ x 1″.
Nutrition
Serving: 1mini bar | Calories: 174kcal | Carbohydrates: 13g | Protein: 2g | Fat: 13g | Cholesterol: 4mg | Sodium: 19mg | Potassium: 177mg | Fiber: 3g | Sugar: 9g | Vitamin A: 30IU | Vitamin C: 0.4mg | Calcium: 38mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?
Your feedback is always appreciated! Please leave a comment and star rating below. If you have a question please ask me in the comment section and I will get back to you ASAP. Thank you so much for stopping by and happy eating always!
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