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Homemade Vegan Bounty Bars | 7 Ingredients

Coconut Chocolate Bars aka vegan Bounty bars! This delicious (almost raw) no-bake recipe is plant-based (dairy-free), and easy to make with only 7 simple ingredients.
Prep Time15 mins
Resting Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: bounty, chocolate, chocolate bar, coconut, easy dessert, sweet
Servings: 8
Calories: 136kcal
Author: ElaVegan

Ingredients

  • 1 1/4 cup
  • 100g
  • 1/3 cup + 1 tbsp coconut yogurt or cashew yogurt 100g (*see recipe notes)
  • 1/3 cup powdered Erythritol or Xylitol 60g (*see recipe notes)
  • 1 tsp
  • Pinch
  • 1/2 cup
  • or chocolate of choice (90g)
  • 1 tsp

Instructions

  • Process the shredded unsweetened coconut, the Erythritol (or Xylitol or powdered sugar), and salt in a food processor. Blend for some seconds, then add the coconut yogurt and vanilla extract. Blend again.
  • Scrape down the sides with a spatula or spoon and blend again until all the ingredients are well combined. If the mixture is too wet, add more shredded unsweetened coconut. If it’s too dry, add more coconut yogurt.
  • Take out about 1 heaped tbsp of the mixture and form it into a rounded bar (similar to the shape of bounty bars) with your hands. Do this until no coconut dough is left.
  • Place all coconut bars onto a plate and freeze for at least 45 minutes or until firm (longer is better).
  • Melt chocolate with coconut oil in a double boiler (or in the microwave).
  • Dip each coconut bar into the chocolate sauce and freeze again for about 15 minutes.
  • Store leftovers in the fridge or in the freezer! Enjoy!

Notes

  • I used Erythritol as a sweetener. To make powdered Erythritol, simply process the granulated Erythritol in an electric coffee/spice grinder. You can use powdered sugar instead (for a non-keto version).
  • You can probably use coconut cream (the hard part of a can of coconut milk after you put it into the fridge overnight) instead of coconut yogurt. Please note, that I haven’t tried making this recipe with coconut cream but it should work just fine!
 
This recipe was republished with permission from ElaVegan. Find the original recipe here.

Nutrition

Calories: 136kcal

ElaVegan

Michaela, otherwise known as Ela, is a vegan food blogger and founder of the incredibly successful blog elavegan,com. Ela does all the food styling, writing, recipe creating and photography for the blog, and has been vegan since 2011. She stopped eating meat when she was only 6 years old, due to her love for animals and nature. "Going vegan was the best decision in my life. Knowing that I don’t participate in the torture and exploitation of farm animals brought an inner peace to myself. I feel...