bounty bars
Raw Bounty Bars
Print Recipe
Homemade almost Raw Bounty Bars that taste just like the real thing. They’re vegan, paleo, and the filling only consists of five ingredients.
Servings Prep Time
12 bars 60 minutes
Servings Prep Time
12 bars 60 minutes
bounty bars
Raw Bounty Bars
Print Recipe
Homemade almost Raw Bounty Bars that taste just like the real thing. They’re vegan, paleo, and the filling only consists of five ingredients.
Servings Prep Time
12 bars 60 minutes
Servings Prep Time
12 bars 60 minutes
Ingredients
Filling
  • 2 cups desiccated coconut, unsweetened
  • 1/3 cup coconut butter
  • 2 Tbsp. virgin coconut oil, melted
  • 2-3 Tbsp. coconut nectar*
  • 1/3 cup coconut cream*
Chocolate
  • 8 ounces vegan chocolate of choice*
Servings: bars
Instructions
  1. In a large bowl, combine all the filling ingredients, using your hands if necessary. Taste for sweetness and adjust if needed.
  2. Using your hands, shape the coconut filling into 12 bars, similar to Bounty Bars. Set them onto a parchment paper-lined plate and place them in the freezer for 15 minutes.
  3. In the meantime, prepare the chocolate. Whatever type of chocolate you’re using, melt it in a double broiler. Let the chocolate cool just a bit so it thickens and you have a thicker chocolate coating for the bars.
  4. Remove the coconut filling bars from the freezer. One by one, place the coconut bars into the chocolate, turning them over a couple of times so every piece of the filling is coated in the chocolate. Remove the bars with a fork, allowing the excess chocolate drip back into the pot with chocolate. Then place the bars on a cooling rack.
  5. If using tempered chocolate, you can leave the finished Bounty Bars on the counter, letting the chocolate to harden. If your chocolate wasn’t tempered, place the Bounty Bars in the fridge or the freezer for the chocolate to firm up.
Recipe Notes

* Substitute the coconut nectar with liquid honey or maple syrup.

* This is the amount of coconut cream you get from 1 can of full-fat coconut milk.

* You can use any chocolate you like. I usually make my own tempered chocolate from scratch.