Whether you think of bounty bars or mounds when you hear chocolate coconut bar, this is a lighter version of those candy bars. Sweet coconut filling, dark chocolate coating – but not sickly sweet like the store bought versions.
Bounty was my favourite chocolate bar growing up, but it’s just way too sweet for me now, even the dark chocolate version. This one, on the other hand, is made with some honey (or rice syrup for vegan coconut bars), coconut butter, and unsweetened coconut. It’s still candy, but not the tooth-aching kind.
With just seven ingredients total, including vanilla, this is a great recipe to make for a small treat to have on hand and makes excellent gifts. Since the bars are stored in the freezer, they can be made in advance, or just for you to have around.
You need coconut butter for this recipe. It can be purchased at most grocery stores, but is easy and cheap to make at home if you have a food processor.
Ingredient Notes and Substitutions
- Honey: brown rice syrup can be substituted for the honey for a fully vegan bar. I don’t recommend other liquid sweeteners because it has to be quite viscous and sticky to work properly.
- Coconut: this must be unsweetened, and shredded or desiccated. I recommend desiccated and prefer the smaller shred for this recipe.
- Add-ins: this is a minimal recipe and all of the ingredients are vital to its success, but it’s possible to add some things if you’d like. Think along the lines of extra spices or a variety of toppings. Cardamom, cinnamon, freeze dried fruit, things like that.
Step by Step
1. Mix the base: mix the coconut, coconut butter, honey, coconut oil, and vanilla in a large bowl. Really get in there with your hands!
2. Transfer: press the filling into a lined tin, trying to get as even a layer as possible.
3. Cut into bars: freeze the bars for at least 20 minutes (or refrigerate for a couple of hours). Once chilled, cut into about ten individual bars.
4. Dip in chocolate: dip the frozen bars into melted chocolate, using a fork to flip and lift them.
5. Set: place the bars onto parchment paper to set the chocolate.
6. Top: do a second dip or drizzle extra chocolate, or top the bars with extras before the chocolate finishes setting.
If you don’t want the extra work of making raw chocolate, or you would prefer to be able to leave the bars out at room temperature, use dark chocolate to coat them. The original recipe gave instructions on how to make raw chocolate but since I’ve now written an in-depth guide with this five-ingredient raw chocolate, I’m linking to it instead.
Because my knives are dull, I usually freeze the filling for 5-10 minutes, slice the bars, and re-freeze for another 15 before dipping in the chocolate. If you have better knives it should be no problem to cut through the coconut mixture after 20 minutes.
The recipe card outlines that it may be necessary to add a tablespoon or two of water to the mixture if it’s not coming together. Make sure you mix very thoroughly first before resorting to adding this, as it does take a minute to come together. Whether you need water will be based mostly on the viscosity of your coconut butter.
How to Store
Storage: keep the completed bars in a sealed container in the refrigerator for up to a week.
Freezing: freeze in an airtight container for up to one month.
- Sweeten with chocolate: if you prefer a very sweet bar, you can use a sweeter chocolate to coat – don’t increase the honey, it will prevent the filling from freezing properly.
- Mix well: be sure to mix the filling very well before adding any water. It should stick together when pressed – if not, add the water and mix again.
- Chill before dipping: freezing the bars before coating in the chocolate just makes it easier to do. The coconut mixture is harder and less likely to crumble a bit when being dipped in the warm chocolate, and it helps to set the chocolate more quickly.
More Coconut Desserts
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Dark Chocolate Coconut Bars
- 160 grams unsweetened shredded coconut
- 100 grams coconut butter softened
- 60 ml honey or brown rice syrup if vegan
- 60 grams coconut oil softened
- ½ teaspoon vanilla powder OR 1 tsp vanilla extract
- Up to 2 tablespoons water if necessary
- 150 grams dark chocolate
- 1 tablespoon coconut oil
- Mix the coconut, coconut butter, honey, (softened) coconut oil, and vanilla in a large bowl. Really get in there with your hands! If it’s not coming together, you can add a tablespoon or two of water* so it holds its shape when pressed.160 grams unsweetened shredded coconut, 100 grams coconut butter, 60 ml honey, 60 grams coconut oil, 1/2 teaspoon vanilla powder OR 1 tsp vanilla extract
- If it’s a touch too dry, add a tablespoon of water and mix again. If it’s still not sticking you can add one more tablespoon.Up to 2 tablespoons water
- Line a square (20cm or 8 inch) tin with two pieces of parchment paper, one in each direction. Press the filling into the lined tin, trying to get as even a layer as possible.
- Repeat until all of the filling has been shaped into bars, and then place the board in the freezer for at least 30 minutes before coating in chocolate. Wet your hands slightly after every 3-4 bars to keep it from sticking to your hands too much.
- Freeze the bars for at least 20 minutes (or refrigerate for a couple of hours). Once frozen, cut into about ten individual bars.
- Melt the chocolate and coconut oil over very low heat or by using a double burner. Dip the frozen bars into the chocolate, using a fork to flip and lift them. Place the coated bars into parchment paper (or a rack if you don’t mind the mess).150 grams dark chocolate, 1 tablespoon coconut oil
- Let the chocolate harden for a second dip, or top the bars with anything you like. Pictured are edible flower petals, shredded coconut, and bee pollen. An extra drizzle of chocolate is very nice.
- Keep the completed bars in a sealed container in the refrigerator for up to a week, or in the freezer for up to a month.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was originally published in October 2016. It has been updated with improvements to the text and recipe, and new step-by-step photos as of February 2021.
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