The raw Bounty bars photos have been inspired by Mini Raw Bounty Bars from Occasionally Eggs
I love recreating popular treats from scratch. I mean, why go to the store when you can take all the credit for making everyone’s favorite branded treat? There raw Bounty bars are rich, coconut-y, and delicious – just like the “real” thing. With an irresistible combination of coconut and chocolate it’s no wonder that Bounty bars have been a classic confection for decades.
Bounty bars and I have quite the history. As a little girl, I loved Saturday mornings. My parents would take my sister and I to a grocery store to stock our fridge and pantry for the week. After browsing through every single aisle of the grocery store (just to make sure we didn’t forget anything), we finally got to the check out line. That’s where all the treats were displayed at our eye-level.
Since my sister and I both knew we could pick one treat, we always ran to see all the chocolate bars and candies available that day. I’m not sure why we felt the urge to see all the treats time and time again, especially since we both had our favorites. My sister would almost always reach for a Snickers Bar or a Twix Bar while I would go for a Bounty Bar. Being sure we both made our best pick, we handed the chocolate bars to my parents, excited to devour them as soon as we got out of the store.
Tips for Making Raw Bounty Bars
Homemade almost Raw Bounty Bars that taste just like the real thing. They're vegan, paleo, and the filling only consists of five ingredients.
- 2 cups unsweetened desiccated coconut
- 1/3 cup coconut butter
- 2 Tbsp. virgin coconut oil, melted
- 2-3 Tbsp. coconut nectar*
- 1/3 cup coconut cream**
- 8 oz vegan chocolate of choice***
In a large bowl, combine all the filling ingredients, using your hands if necessary. Taste for sweetness and adjust if needed.
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.
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.
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.
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.
Store leftover Bounty bars covered in the refrigerator for up to 1 week.
For longer term storage, freeze in an airtight container for 1-2 months.
*Substitute coconut nectar with maple syrup (or liquid honey if not vegan).
**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.
This recipe has been adapted from My New Roots.