A creamy coconutty bar with a layer of raspberry jam all dipped in chocolate – these vegan raspberry bounty bars are like little bites of heaven!
I’m sure most of you will know what a bounty bar is, but just in case you’ve never heard of or tried one before, bounty bars are a popular coconut-filled chocolate bar. They are known for their distinctive combination of sweet, moist, and chewy coconut filling coated with a layer of milk or dark chocolate.
What makes these vegan raspberry bounty bars special?:
My take on the traditional bounty bar is one with less sugar, no dairy and I coated them in good quality dark chocolate for a hit of antioxidants. I also added a raspberry chia layer packed with vitamins, fibre and good fats from the chia seeds. I’ve been making these vegan raspberry bounty bars for years and I’m still surprised at how well raspberries and coconut go together. The contrast between the sweet and nutty taste of coconut and the tartness the raspberries complement each other so well!
As well as being healthier, these bars are also easy to make with only a handful of ingredients.
What you need to make these vegan raspberry bounty bars:
Desiccated coconut – Of course, this wouldn’t be a bounty bar recipe without it!
Coconut cream – I’m using coconut cream instead of coconut milk to add more creaminess and make the bars more moist. You now can get coconut cream from most major supermarkets.
Coconut oil – as well as help hold the bars together, coconut oil will also enhance the flavour of the coconut in these bars.
Maple syrup – I used a little in the coconut mixture and a little it more in the raspberry chia layer. You can substitute with another liquid sweetener like honey, agave, rice syrup, etc.
Raspberries – You can use frozen or fresh. I prefer using frozen raspberries since they tend to be packed with more nutrients and work out cheaper than fresh. They’re also really convenient to have in the freezer for when you need some without worrying about them going off before you get the chance to use them!
Chia seeds – Packed with fibre, good fats and antioxidants. They also help set the raspberries into a jelly like texture.
Dark chocolate – I usually go for a 70% dark chocolate, but any chocolate will work.
These vegan raspberry bounty bars are:
- Vegan
- Gluten-free
- Nut-free
- Dairy-free
- Lower in sugar
- Easy to make
- Made with better for you ingredients
- So tasty!
How to store your vegan raspberry bounty bars:
You can store these vegan raspberry bounty bars in an air-tight container in the fridge for up to 4 days. You can also freeze them in the freezer for up to 3 months. You’ll need to take them out 10-15 minutes before serving to thaw.
Vegan Raspberry Bounty Bars
Ingredients
- 100g desiccated coconut
- 5 tbsp coconut cream*
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 1/2 tsp vanilla extract optional
- Pinch of salt
For the raspberry chia layer
- 200g raspberries**
- 1 1/2 tbsp maple syrup
- 1/2 tbsp lemon juice
- 2 tbsp chia seeds
For the chocolate coating
- 150g dark chocolate melted
Instructions
- Make the raspberry chia layer - place the raspberries, maple syrup and lemon juice in a small sauce pan. Cook over a medium heat while mashing the raspberries with the back of a wooden spoon.
- Once you have a sauce like consistency, take off the heat and mix in the chia seeds. Set to one side and allow to cool completely.
- Add all the coconut layer ingredients to a food processor and blend until the mixture starts to come together.
- Press into a loaf tin lined with baking paper and top with the cooled raspberry chia mixture. Freeze for a couple of hours until set enough to slice into bars/squares.
- Dip in the melted dark chocolate, or place each bar on a fork and drizzle the chocolate on top and down the sides to coat.
- Place back in the freezer for 5-10 minutes until the chocolate is set and enjoy!
Notes
Nutrition
If you enjoyed these vegan raspberry bounty bars, you may also like these recipes:
- 6-Ingredient Vegan Macaroons
- Custard Jam Coconut Tart
- 2-Ingredient Chocolate Macaroons
- Coconut Caramel Bars
I’ve been told that it’s like coconut butter. We can’t get coconut butter in the UK only creamed coconut. It is solid at room temperature ?
We can only get creamed coconut in the UK and I was told that the equivalent is coconut cream. It should still work as long as the coconut cream isn’t too soft.
Perfect ??
Thank you ? Glad you enjoyed them Meire
Will try
Let me know what you think 🙂
WOW LOVE IT
So glad you enjoyed them Leila 😀 x
Hi Siamma 🙂 it’s canned coconut milk, sorry if that wasn’t clear! x
Hi Nadia,
Me again. I hope you don’t mind me pointing out that you can get coconut cream in all the supermarkets in the UK.
Thanks. x
Hi Siamma 🙂 Thank you for letting me know. I’ve never seen it before, so it must be a new thing. Coconut cream definitely didn’t exist in the UK when I posted this recipe a few years ago. I’ll keep an eye out on my next shopping trip 🙂 x
Is this recipe freezer friendly?
Hi Frederieke 🙂 Yes, you can store them in an air-tight container in the freezer for up to 3 months.
These are EPIC! Love the taste of coconut and raspberry together with the chocolate/
I agree – think the flavours go so well together! So glad you enjoyed them Tania 🙂 xx
Not a massive coconut fan, but I made these for my son who is. He absolutely loved them and I enjoyed them too. Not overly sweet, but just enough to satisfy our sweet tooth. Making again for sure!
So glad your son enjoyed them 🙂 I think the raspberry jam breaks through the coconut flavour beautifully so the coconut isn’t so overwhelming. Thank you for your feedback Dee! x
I made it (I stirred in the melted chocolate to get it more fudgy) and it was incredible!!! I can’t stop eating it
You stirred the chocolate into the coconut mixture? Need to try making it your way! So glad you liked it 🙂 x