Chocolates and Candy
by Chocolate Covered Katie
4.97 from 62 votes
Homemade coconut bounty bars have a rich dark chocolate shell and sweet coconut filling. These easy vegan coconut bars taste just like a real Bounty bar!
Homemade chocolate coconut bars
I am constantly making new recipes, because blogging is my full-time job.
One of the best parts of the job is always having delicious food to eat.
But even with my love of dessert, there’s just no way to consume it all by myself. So I try to take full advantage if I’m going out by bringing at least one recipe—and usually two or three—to share.
On Saturday night, wanting to make something different from the usual party fare of brownies, cookies, chips, and dip, I brought these homemade coconut bounty bars to a house party.
The bars were ridiculously easy to make and carry with me, and the entire batch was demolished pretty quickly… because who doesn’t love chocolate and coconut?!
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These homemade bounty bars can be all of the following:
Vegan
Gluten Free
Soy Free
Refined Sugar Free
Raw
Paleo
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Bounty Bar or Mounds Bar
So what exactly is a bounty bar anyway?
Sold internationally, they are pretty similar to Mounds bars – sweet coconut patties engulfed in a rich dark chocolate coating.
Also, you can discover some fascinating facts on Wikipedia. For example, they sell cherry bounty bars in Australia and mango and pineapple bounty bars in Europe.
Cherry chocolate coconut bars sound completely amazing.
Honestly not sure about the mango though…
The recipe is based on one for healthy Mounds bars that I posted a few years ago and then completely forgot about until just recently when a display of real Mounds bars caught my eye in the checkout line at the grocery store.
I looked up the recipe again as soon as I got home and made a new batch, changing a few things as I went along and simplifying the process (no mini muffin tin this time!).
Rather than just updating an old post that no one would see, I thought it would be much more fun to take some new photos and make a step-by-step video of the process.
And then I had to make a second batch, because by the time we were done eating them, there weren’t enough left for the party!
(Above – Watch the video of how to make the bars)
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No Bake Coconut Bounty Bars
These homemade coconut bounty bars have a rich chocolate shell and taste just like a Bounty bar!
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Print Recipe
Prep Time 10 minutes minutes
Total Time 10 minutes minutes
Yield 12 – 14 patties
5 from 62 votes
Ingredients
- 1 cup unsweetened shredded coconut
- 3 1/2 tbsp pure maple syrup, honey, or agave
- 2 tbsp virgin coconut oil
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- 3 oz chocolate chips (see substitution below)
- 1 tsp oil, optional
Instructions
Process the first five ingredients in a food processor or blender. (While you can technically stir by hand instead, the patties will be less firm.) Line a plate with wax or parchment paper. Form the blended mixture into patties with your hands, then freeze until firm. (If the mixture is too sticky to make patties, put it in a bowl and freeze for only a few minutes, until it’s firm enough to shape). Carefully melt the chocolate chips. I like to stir in the optional 1 tsp vegetable or coconut oil before melting because it makes a much smoother chocolate sauce that more easily coats the patties and enables you to use less sauce overall. Dip patties into the sauce (see the step-by-step video in this post), then re-freeze until firm. Leftovers are best kept cold, but they can definitely be left out for a few hours on a not-too-hot day. I’ve brought these to parties before and they’ve always been fine sitting out on the counter during the party. Note: be sure to use virgin coconut oil and regular unsweetened shredded coconut, not sweetened or low-fat.
*For a raw version, omit the chocolate chips, and mix together the following as a coating instead: 1/4 cup each cacao powder, virgin coconut oil, and raw agave or honey. (You could also sub the sweetener for additional coconut oil and sweeten with stevia instead.)
View Nutrition Facts
Notes
Also be sure to try this Chocolate Protein Mug Cake.
Have you made this recipe?
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Published on August 10, 2017
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Meet Katie
Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.
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Reader Interactions
48 Comments
Leave a comment or reviewLeave a rating
Paige Flamm says
Yum! These look amazing!
Paige
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Sean Lumly says
Yum! I will definitely make these this weekend! My wife will love it! I can hardly wait.
In fact, I may put some dates at the center of some of them, and try my hand at making a healthy chocolate bar!
I can scarcely wait!Reply
Pat says
Quick question..the nutritional box says the serving is 14 but is the carbs for 14 or 1? Just a bit confused.. thanks
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Jason Sanford says
Serving size is one out of 14.
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Gabrielle says
I loved Bounty bars growing up but don’t eat them (or other candy bars) anymore. Thanks so much for this healthy version! Maybe try Oh Henry!’s next? Those were my fave.
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Sarah says
Hi, Katie – if you are going for the cherry version, did you know that almond extract tastes like cherry when you add it to baked goods? I learned that from a cookbook once, and tried it, and OMG it really is true! I have used it to add cherry flavor to many a batch of brownies.
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Chris says
There is no cherry version of a Bounds. The Australian bar is a separate thing in its own right called a Cherry Ripe; a mix of coconut and glace cherries & an entirely different shape (longer and much thinner) to Mounds/Bounty. They come in milk, dark, and double-dipped and they’re something people either love or hate 🙂 Also, they don’t taste at all like almond extract (almond extract tastes like the volatile compound in cherry pits, not cherry fruit) 🙂
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Diane Colley says
Cam walden farm pancake syrup be used as i can’t use the other syrups
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Elizabeth Riddle says
These look delicious! I definitely need to try these out as I love bounty bars!
LizLivingReply
Cassie Autumn Tran says
Sometimes I think blogging would be an absolute danger for me, because I’d be eating. All. Day. Long. And most of the time, it would be crunchy peanut butter, dates, sweet potatoes, or tofu, hahaha! Maybe kettle corn too! 😀
Anyhow, these bounty bars look incredible! The combination of coconut and chocolate is all too irresistible!Reply
Bethany Jones says
I would’ve uploaded a picture from my batch tonight, but my husband and I ate all of them. Ok, I ate most of them. If I’m being totally honest, I gave him one and ate the other seven. They were SO GOOD. I regret nothing.
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Allison says
I just made these and they are sooooooo good!!! Thank you so much for posting so many amazing recipes 🙂
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Becky says
Super fantastic. I’ll be making these again and again.
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Diego Lopes says
Hey there! I just wanted to say that these homemade bars look super delicious. I love coconut, so I already know I’m going to love this. Thank you for sharing the details!
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Priscille says
I made these twice now and my hubby just love so them as do I . Will certainly make again.Reply
Bárbara says
I am always buy coconut bounty bars because I love anything that have coco on it and now I can make my own, not 100% healthy but a lot better than the comercial ones, thanks so much.
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JJ says
First, you are so right, Katie, who can resist chocolate and coconut? The recipe couldn’t be any easier, and probably couldn’t be any more delicious. My wife says it is the best candy treat we’ve ever made in the house. I am not sure where she is getting this “we” from since I found, shopped and made it and then surprised her with it, but I won’t be bringing any of that up… Thanks so much for posting this!
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Anni says
Made these and they are sososososo good!!!!!!!! thank you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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Maayan says
These are amazzzzzzing!!!!!
So good so good so good!
I don’t like very sweet coconut, so i reduced maple syrup and added some more cocconut oil.
Unbelievably good.Reply
Cara says
These are amazing! I made them when my family was stuck inside during Hurricane Harvey and they disappeared within 48 hours! I have always loved Bounty Bars and I am so happy to have found a healthier, homemade version with real ingredients. These couldn’t be easier to make or tastier. Thanks for another great recipe.
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Susie says
These are amazing! I used coconut butter (your recipe) so I left out the 2 Tbsp of coconut oil. Devine!
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Katie! Such an awesome recipe! So perfect for Easter treats, thanks for sharing! Dee xx
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Jurko says
This dessert is amazing. Thanks for the recipe!
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Kerli says
I was desiring something sweet with coconut for a week already. Tried this recipe, excellent! So smooth texture.
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Laura H. says
We did the raw version and it was way to sweet for us! Next time I will be using way less honey or may even use maple syrup instead. Otherwise good
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Sue says
Regarding the No Bake Coconut Bounty Bars – I followed the recipe and only got 6 bars. They were not that big either. How did you get 12-14? Did u double the recipe?
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Lynsey says
I also only got 6 and I used an American cup measurer. I am now thinking, double the recipe next time and less maple syrup.
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Heather says
I just made these for the first time. Made a double batch and they are delicious!!!!! Thank you!! And they are very allergy friendly. (Next time, I might try reducing the maple syrup and adding more coconut oil… as I like my coconut unsweetened and I know I’ll be eating a lot of these;)
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nina says
I love your recipes and think you are quite talented !
But, they print out funny and I wonder if I am the only one experiencing this problem !
I have a PC if that helps. Please try printing from someone else’s computer and see if there is a problem. The printout has huge amounts of space between the ingredients and the instructions. I have tried both portrait and landscape, etc.
Thank you and hope you can fix this. I don’t have trouble on other vegan websites that I subscribe to.
Nina in CaliforniaReply
lollo says
Thanks a lot for sharing yet another delicious recipe, Katie! These were almost better than the original Bounty that I used to love growing up. Next time, I’ll use dark chocolate or dark chocolate chunks for the coating, since the semi-sweet chocolate that I used wasn’t as bold as the one used in the dark Bounty (my favorite Bounty).
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Lindsay says
These.are.AMAZING!
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Esra says
What can I replace coconut oil with? I really want to make it but I don’t have coconut oil at home.
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Kathleen says
These are amazing!!! Taste just like almond joy’s! My whole family loved! And the best part was how simple the ingredient list was and how fast it came together. So glad I doubled the recipe so we have a batch in the freezer for the next week (if they last that long lol). Thank you for a great recipe!
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Katie S. says
I just made these today for the first time and absolutely LOVE them. I used the raw option for the chocolate coating, and it was delicious! I added a good pinch of salt to it and had to microwave it for a couple second to loosen it up, but it was very easy to work with. I want to have these in my freezer at ALL times. Thanks so much for a great recipe! 🙂
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Felice says
I love the bars. However, the most I can get out of the recipe is 9. How does everyone else get more than that? Thanks.
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Joanna says
These are a 10/10. I luckily ate the whole batch in two days and that was practicing restraint haha They are 1000x better than a mounds or almond joy. I pressed some almonds into the coconut bars before freezing so they were almond joy and added a little bit of almond extract. I will be making these again for sure!
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MB says
These are unbelievably good! So easy to make and super quick. I would just note that this is a VERY small serving. I made 4 servings and froze the batch. Again.. can’t recommend this enough. I experimented with adding toppings after dipping into the chocolate. I rolled some into ground walnuts, some into more shredded coconut flakes, some into hot cocoa powder mix, and added half a walnut on top of some. My husband recommended adding a toasted almond to the center next time. These are so delicious!
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Sarah says
Your recipe states you can use honey. You do know honey is not vegan, right?
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Avra says
Sarah, there are different schools of thought regarding whether honey is vegan. Katie has written about this before. She’s okay with honey as a vegan so she often lists it as an option amongst other options. If you don’t want to use honey, you can use one of the other options.
Also, if this blog were exclusively for vegans, I might hear why you’d not be happy with a “controversial” ingredient (although she generally always lists alternatives, so even if it were a vegans-only blog, you really couldn’t complain much), but Katie has written that she wants these recipes to be for EVERYONE, vegan or not. I am not vegan and appreciate that she tests her recipes with honey because that is what I prefer to use.
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Mareka says
What could you use as a low carb sweetener? I would rather not use honey or agave.
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Avra says
Actually, there ARE people who don’t like coconut! I’m close with several of them. (Not me! I like coconut!!)
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Ruby says
Awesome! Made my first batch yesterday and now I need to make some more. So much better than Bounty!Reply
Mary says
Can confirm these are freaking amazing!! Bounty is one of my favourite chocolates & since going sugar free haven’t had them and that makes me sad.
This version is “legit” according to my brother in law’s review of my batch. I made it using a home made xylitol simple syrup to sweeten, and coated in Noshu (sugar free chocolate) mixed in with some cacao butter. I’m going to try and make my own choc coating for the next batch.
Can also confirm that we don’t have a cherry bounty in Australia. I think you’re talking about cherry ripe which is a different (inferior) candy bar.
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Em says
Amazing!!!! Tastes just like a mounds with less guilt!!!Reply
Jenna says
Any idea why you can’t use sweetened coconut? I’d just removed the added sweetener so it’s not too much. But will it just not come together then? Trying to figure out how to use up some sweetened coconut.
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CCK Media Team says
Hi, it does not really hold together well with the sweetened coconut. If you are looking for different ways to use it, sweetened coconut is good in some of these recipes: https://chocolatecoveredkatie.com/?s=%22shredded+coconut%22 Try it in the peach crisp, breakfast banana pops, chocolate banana bread, vegan carrot cake, or overnight oats 🙂
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Kathy says
Do you think monk fruit would work in this as a sweetener? As a diabetic, I shouldn’t have the syrups. Since monk fruit is dry, do you think I’d have to add a little water or something? Looks yummy!
Thanks!Reply
CCK Media Team says
Hi! We are not sure if a dry sweetener would work, but what about something like this sweetener: https://amzn.to/3O1Uueb If you try, be sure to let us know how it goes!
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