Vegan Raspberry Bounty Bars
Since so many of you loved my Blueberry Bounty Bars I thought I would create another variation and shoot a video this time to show you just how easy they are to make at home!
If you’ve never heard of bounty bars, they’re basically a sweet coconut bar covered with a lush chocolate shell. I believe there is something similar in the US but under the name of ‘Almond Joy’? Please correct me if I’m wrong, but I have seen many American bloggers making these Almond Joy bars and they seem very similar to Bounty bars minus the almond!
Bounty bars don’t come in any other flavour apart from plain old coconut. Again please correct me if I’m wrong! So I wanted to create my own version with a fun little twist that you will hopefully enjoy.
Whenever I make pink/purple treats everyone who follows me on Instagram, Facebook or Twitter seems to go crazy over them! So really I’m just giving you guys what you want 😉 even though I secretly enjoy making pink and purple treats 😀
This recipe is vegan, gluten-free, nut-free and soy-free so suitable for people with allergies, unless you have a coconut allergy of course! It’s high in fat so should only be enjoyed as a treat. Make sure you eat your greens, fruits, beans, pulses protein and wholegrains before you tuck into one of these bars. I’m just saying ? It’s all about balance!
Vegan Raspberry Bounty Bars
Serves: 8-10
Ingredients:
2 cups (235g) desiccated coconut
1/2 cup (56g) coconut flour
1/4 tsp salt
1 cup (235ml) full fat coconut milk
1/2 cup (70g) raspberries – fresh or frozen
1/3 cup (75g) coconut oil
1/3 cup (80ml) maple syrup
Optional – 1 tsp beetroot powder for a more vibrant colour
For the coating and decoration:
200g dairy-free 70% dark chocolate, melted
Dried raspberries
Method:
Once all the ingredients are melted and the mixture is well combined, take off the heat.
Transfer into a loaf tin lined with parchment paper. Spread with a spoon or spatula.
Freeze for 2 hours then slice into 8-10 bars.
Coat with the melted chocolate and sprinkle with some dried raspberries.
Refrigerate to allow the chocolate to set.
Enjoy!
Store in the fridge for up to 4 days.
They look beautiful and anything with coconut, I am sold!
In the US these are actually more similar to Mounds bars rather than Almond Joy. Mounds are made with dark chocolate while Almond Joy are milk and w/ the almonds. And both are just plain without the fruit. Though I do think the idea of adding fruit sounds delicious.
These look STUNNING. I love raspberries and chocolate together. I’d be careful when making these, because I could eat all of the bars in one sitting!
Looks amazing! I am going to try them 🙂
This looks like a perfect bar. Amazing pictures to. Thank you for sharing your recipe.
HI,
What is the shelf-life on these? Should they stay chilled or can they be left out on the counter for a few days?
Either store them in the fridge or the freezer. They will be too soft at room temperature.
How do you make them into that shape and chocolate cover it all so nicely? I don’t see any instruction on the how-to except mix everything, bake and ice it but procedure to follow?
I don’t bake them. They’re frozen treats. You can watch the video above (under the ingredient list) to see how I coated them with chocolate 🙂
Made them . Love them. Better than a mounds bar. Keep up the good work , I’m counting on it !
is dessicated coconut the same thing as shredded coconut?
Yes 🙂