Gluten-free, Vegan, Refined sugar-free
If you love coconut and chocolate then you have to make this perfect substitute to Bounty chocolate bars! Made with a few simple ingredients, no refined sugar or dairy, you will want to eat these every day!
Not only will you want to eat these everyday, but they won’t last long when company is around. Between my mom and father-in-law, these get polished off in minutes. Literally.
These Healthy Vegan Homemade Bounty Bars Recipe also look so beautiful to serve to guests, line them up nicely on a white plater and IMPRESS!! That’s only if they last long enough and you don’t eat them all yourself. However these store beautifully in the freezer for at least two months, and are great to keep handy for friends and family who pop over for a visit.
Ingredients
This recipe contains A LOT of COCONUT!! And rightfully so, these are bounty bars. Coconut is naturally sweet but it does need a little more to give them that chocolate bar sinfully sweet essence. I chose to use coconut nectar (heck why not we are keeping it all coconuty here!!) however coconut nectar is not always easy to find, and not always readily available at your local grocery store. You CAN find it at most health stores on online (try amazon), and I recommend you do. Coconut nectar is an excellent sugar substitute that is healthier and more nutritious- plus it tastes amazing. Not interested? No worries this recipe works great with the following:
- HONEY- this is my second favorite to use in this recipe
- MAPLE SYRUP- this gives a more distinct flavor and takes away from the natural coconut element here but is still good
- AGAVE NECTAR- good option though I have not tried
- Then you need coconut cream from a can- make sure NOT to use regular coconut milk from a carton as this will not work.
- Lastly get some plant-based (dairy-free) dark chocolate chips and a tiny bit of coconut oil to thin out the chocolate and make the coating softer.
How to make HEALTHY BOUNTY BARS
You are going to take your coconut flakes, coconut cream, coconut nectar (or sweetener of choice) and a little vanilla, add all these ingredients to a food processor or blender, and combine well. Then pop it in the freezer for 15 minutes so it is not so soft. This makes it easier to shape them into little fingers.
FOR THE COCONUT CREAM: get one can of coconut milk and place in the fridge the day before or for a couple hours. This allows the cream and coconut water to separate and the cream will solidify. It makes it easy to scoop out the top. Save the coconut water to drink or add to a smoothie
SHAPING: once nice and cold, scoop out a small amount and shape them into little fat fingers and place into freezer so they are easy to dunk into the chocolate coating.
While freezing melt you chocolate chips with a dab of coconut oil over a double boiler, dip each finger into the chocolate and place on a sheet of wax paper. Back in the freezer to set.
TRICK: if you like more chocolate on yours, melt and extra 1.4 cups of chips, and then double dip your fingers to get a super chocolatey bounty bar! YAY! It’s the best.
And that’s it. They keep really well in the freezer for several months, its a handy healthy treat to have on hand!
ENJOY! xoxoxo
Homemade Healthy Bounty Bars!
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Loading...A vegan and healthy alternative to Bounty bars! No bake, easy to make and keeps in the fridge or freezer for a long time. Perfect treat or to serve guests!!
Ingredients
- 2 cups organic unsweetened coconut flakes
- 1/2 cups coconut cream from a can
- 1/2 cup coconut nectar (see subs in post)
- 1 tsp vanilla
- 1 1/4 cup vegan dark chocolate chips
- 1 tbsp coconut oil
Instructions
Place coconut flakes, coconut cream (see instructions for separating in body of post), coconut nectar and vanilla in a food processor or blender
Blend well until combined. Place container in freezer for 20-30 mins to firm up.
Remove and scoop out a small amount, and using your hands shape it into a fat finger. Press the mixture together firmly so it keeps its form
Line on a sheet or cutting board and place it back into the freezer for another 15 mins
Melt chocolate chips and coconut oil in double boiler over stove or in the microwave
Dip each finger into the chocolate, and place onto a sheet of was paper
Freeze until chocolate is set
Store in airtight container in freezer for a few months
Notes
The nutritional information provided is an estimate only, using an online nutritional calculator, and can vary depending on the products used. It does not substitute for professional nutritional advice. It is essential to consult your healthcare provider or physician before implementing any suggestions or ideas mentioned in the blog.
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