3-Ingredient Homemade Bounty Bars
This quick and easy vegan Bounty Bars recipe is a healthier twist on the classic coconut chocolate candy. Ready in just 10 minutes of prep, these decadent treats are simple to make and taste as delicious as store-bought!
Mix the filling: In a bowl, combine 250 g (3 cups) shredded coconut with 200 g (¾ cup) condensed coconut milk. Stir until well mixed—no food processor needed.
Shape the bars: Form the mixture into about 8 bars, pressing firmly to hold their shape. Place on a lined baking sheet or tray. If the mixture seems too dry and crumbles, add a bit more condensed coconut milk.
Chill: Freeze the bars for 30 minutes to firm up.
Melt the chocolate: Chop 150 g (1 cup) dark chocolate and melt it slowly in a double boiler (or a heatproof bowl over simmering water).
Coat the bars: Remove bars from the freezer. Using a spoon or fork, dip each bar into the melted chocolate to coat.
Place back on the lined tray.
Set and decorate: Let the bars set at room temperature or in the fridge. Optionally, drizzle with extra melted chocolate for decoration.
Store: Keep in the fridge for a firmer texture or at room temperature for a softer bite.