Vegan Blueberry Bounty Bars

Vegan Blueberry Bounty Bars

I’m really enjoying coming up with healthier vegan and gluten-free alternatives to some of my favourite treats and chocolate bars. I’ve already made my own healthified versions of Twix bars and Snickers and naturally I had to move on to creating a healthier version of bounty bars next!

Bounty bars are up there as one of my all time favourite chocolate bars. As you may be able to tell by now, I don’t actually just have one favourite – I have many favourites that I like equally. 

Vegan Blueberry Bounty Bars

The original bounty offers nothing in terms of nutrition. My version is higher in fibre and minerals like copper, iron, magnesium, zinc and manganese. And even though I used maple syrup to sweeten they’re still lower in sugar compared to the real thing.

To make them even healthier, I added in some Arctic Power Berries Blueberry powder to pack in some antioxidants and vitamins. 

Note that these bounty bars are still high in fat and should be considered as a treat to be enjoyed in moderation. But as long as you’re eating lots of fruit, vegetables, wholegrains, nuts, seeds, beans and pulses you can indulge in something like this every once and a while. 

These vegan blueberry bounty bars would make a perfect treat for Valentine’s day with their delicious and creamy lilacy filling. 

In case you’re wondering, you can find Arctic Power Berries powders at places like Ocado, Selfridges and now Waitrose.

Vegan Blueberry Bounty Bars

Serves: 12


1 cup (235ml) light coconut milk
5 tbsp maple syrup
4 tbsp coconut butter or creamed coconut
Pinch of salt
2 cups (110g) desiccated coconut
1 tbsp Arctic Power Berries blueberry powder
200g dark chocolate, melted


Pour the milk into a saucepan along with the coconut butter, maple syrup and salt. Heat on low until everything is combined.
Take off the heat and fold in the desiccated coconut and blueberry powder.
Press down into a loaf tin covered with parchment paper. Freeze for 2-3 hours.
Slice into 12 bars and coat with the melted chocolate. Freeze again for 30 minutes to allow the chocolate to set.
Store in the fridge for up to 3 days. Alternatively freeze and take out 15 minutes before serving.  

Nutritional information (estimated per serving):

Calories: 258 kcal
Protein: 2.6g
Fat: 20g
Carbs: 18.6g
Fibre: 4.7g

وصفة شوكلاتة باونتي بالتوت و الشوكولاتة الداكنة خالية من الحليب و مشتقاتة. هذة الوصفة أتمنى تنال إعجابكم

١ كوب حليب جوز الهند لايت او قليل الدسم
٥ ملعقة كبيرة شراب القيقب او عسل
٤ ملعقة كبيرة زبدة او زيت جوز الهند، مذاب
رشة ملح
٢ كوب جوز الهند المجفف
اختياري – ملعقة كبيرة مسحوق التوت الازرق
٢٠٠غم شوكولاته داكنة مذابة


صب الحليب في قدر مع زبدة جوز الهند، شراب القيقب والملح. احمي علي نار هادئة الى ان يتجانس ثم ضف جوز الهند المجفف ومسحوق التوت. اترك ليبرد تماما
انقل الى قالب كيك مربع او مستطيل ثم جمد لمدة ٢-٣ ساعات.
قطع الى ١٢ قطعة او حسب الرغبة و غمس بالشوكولاتة المذابة. جمد مرة أخرى لمدة ٣٠ دقيقة. خزن في المجمدة وإخرج ١٥ دقيقة قبل التقديم.

* This post was commissioned by Arctic Power Berries; however all opinions are my own.