Homemade Bounty Bar Recipe

Bounty Bars recipe

Anyone who has been reading my blog for a while knows about my total obsession with chocolate. I am going to say obsession as opposed to addiction, because the A-word is one I am in total denial about…

If you love chocolate as much as I do, then you have eaten your fair share of commercially/mass produced chocolate bars. I tried to give up the habit once, but it ended with yours truly sitting in a dark corner of her bedroom surrounded by candy wrappers, and chocolate smeared all over her face. Not very becoming of a young lady such as myself…

After realizing that I was not about to stop eating chocolate, I had to make a compromise with myself; I would make my own chocolate at home instead. This was the first chocolate bar I tried because of its simplistic nature—plus I LOVE coconut.

I realize that to most people Bounty is like, the Granny of candy and chocolate bars, but to someone who is obsessed with coconut (like myself) Bounty chocolate bars are pure heaven. PLUS, they are insanely simple to replicate. The heavenly coconut filling is just a simple combination of shredded coconut, condensed coconut milk, and maple syrup, surrounded by a delicate (or not) chocolate shell. That’s it!

Check out this insanely easy and delicious Bounty Chocolate Bar recipe below, and stop buying the premade stuff! There is also a video! Enjoy!

Homemade Bounty Bar Recipe
Homemade Bounty Bars. These dairy free chocolate bars are so close to the real store-bought version it's insane! All it takes is a few minutes and a few simple ingredients.
Recipe type: Dessert
Cuisine: American
Coconut Filling
  • 3 cups unsweetened organic coconut, finely shredded
  • ⅔ cup condensed coconut milk
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • pinch of salt
Dark Chocolate Coating
  • 2 cups semi-sweet or bittersweet vegan chocolate chips
  1. In a bowl mix together condensed coconut milk, maple syrup, salt and vanilla extract, whisk to combine. Set aside.
  2. Place coconut in a large bowl and pour the coconut milk mixture over and fold to combine, using your hands if necessary. Taste for sweetness and adjust if necessary.
  3. Take a large piece of plastic wrap and lay flat.
  4. Spread out the coconut mixture on the plastic.
  5. Press the coconut mixture firmly into place and pull the plastic wrap up around it to create an edge.
  6. Press the coconut mixture firmly to ensure it is compact.
  7. Place your square coconut block in the freezer to firm. This should take at least 30 minutes.
  8. In a double boiler melt chocolate until soft and mix with a fork.
  9. Place a large piece of parchment paper onto a work surface. I like to use a cutting board or a cooling rack that fits into my freezer.
  10. Remove the coconut square from the freezer
  11. Unwrap it from the plastic wrap and cut into bars of equal size.
  12. Place each coconut bar into the melted chocolate and turn over to coat, one by one.
  13. Remove the coated coconut and allow excess chocolate to drip into the bowl
  14. Place coconut bar onto the parchment paper.
  15. Repeat with remaining bars, until all coconut bars are covered in chocolate.
  16. Place the chocolate bars into the freezer, and allow to harden. This should take 30-50 mins.
  17. Once the chocolate has hardened, store in an airtight container.

Need a tutorial? Check out this video and learn how to make dairy-free Bounty Bars!



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One Comment

  • Miranda says:

    You can google it to be sure, but I’ve used one can of full fat coconut milk and I believe it’s either one cup or 1/2 of sugar (I used coconut sugar). The worst part is to come, you put it into a pot and cook it on med heat for at least 45 minutes or until the water has completely evaporated and your left with a thick coconut substance. It’s very time consuming and you have to stir it a lot to avoid burning. Also don’t do what I did the first time, I accidentally bought reduced fat coconut milk. It can work, but take two to three times longer to cook it down….

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