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!

Vegan Raspberry Bounty Bars

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. 

Vegan Raspberry Bounty Bars

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

A creamy coconutty bar with a layer of raspberry jam all dipped in luxurious dark chocolate - these vegan raspberry bounty bars are like little bites of heaven!
5 from 5 votes
Prep Time 20 minutes
Chill time 2 hours
Course Dessert
Servings 10
Calories 236 kcal


  • 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


  • 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!


Store in an air-tight container in the fridge for up to 4 days or in the freezer for up to 3 months. 
* You can now find coconut cream in most supermarkets, but you can use full fat coconut milk instead.
** Fresh or frozen raspberries will work. You can also use different berries. 


Calories: 236kcalCarbohydrates: 18gProtein: 3gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 0.5mgSodium: 9mgPotassium: 235mgFiber: 5gSugar: 9gVitamin A: 14IUVitamin C: 6mgCalcium: 43mgIron: 3mg
Keyword bars, coconut recipes, dark chocolate, easy dessert, healthy dessert, no-bake, raspberries, raspberry recipes, vegan dessert, vegan recipes
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