Vegan Mint Bounty Bars

These vegan bounty bars are simple to make, delicious, and perfect for anyone looking for a chocolatey treat that fits their dietary requirements.

16 pieces
1 hr 40 mins
187 kcal
DF NF GF VG VE

If you’re on the hunt for vegan chocolate treats, these vegan mint bounty bars are the one. In fact, as long as you like coconut, I can assure you that, vegan or not, you’ll love these! In fact, our family aren’t vegan but absolutely adore these little bites. I always find it so useful to have a treats recipe to hand that fits everybody’s dietary requirements.

Homemade bounty bars might sound more effort than they’re worth, but nothing could be further from the truth. Plus, you know exactly what ingredients are going in. Easy homemade bounty bars, plus mint - they’re so satisfying, and actually, they’re kind of good for you as far as chocolatey snacks go! The healthy fat from coconut milk plus desiccated coconut and dark chocolate; this is indulgence without the guilt.

By the way, if you are not vegan and you want something a bit sweeter, I’d highly recommend checking out the Chocolate Mosaic with Halva. While it’s not as healthy as these homemade bounty bars, it’s an alternative sweet snack that my girls love.

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Ingredients

200 g desiccated coconut
1 can coconut milk (without the water)
3 tbsp agave nectar
3 tsp peppermint extract
200 g extra dark chocolate (72% cocoa)

Tips

When forming the bounty bars, wet your hands so the mixture doesn’t stick to them.

You can store the bounty bars at room temperature in an air-tight container up to 7 days or in the fridge for longer.

You can also melt the chocolate in a microwave by heating it in a bowl for 30 seconds. If it’s not fully melted, heat for another 15 seconds, stir and repeat until it’s fully melted.

You may substitute agave nectar with maple syrup.

Directions

You will need about 1 hour 40 minutes to make 16 pieces of this recipe, which has approximately 187 calories each. Make sure you have all the ingredients and follow these 6 simple steps. If you have any questions, send me an email and I’d be more than happy to help!

Add the desiccated coconut, coconut milk, agave syrup and peppermint in a medium sized bowl and mix them until you have a sticky paste.

Scoop a large tablespoon of the mixture and use your hands to shape it into a small cylinder. Repeat for the rest of the mixture.

Place them all on a baking tray covered with parchment paper and refrigerate for 1 hour to harden and make it easier to dip them in the chocolate.

Place a heatproof bowl over a saucepan filled with boiling water (ensure that the bowl doesn’t touch the water), add the dark chocolate and stir until its fully melted.

Remove the bowl from the heat. Using two forks, dip each coconut bar in the melted chocolate and roll it to cover all sides.

Place all the chocolate covered bounty bars in a baking tray covered with parchment paper, sprinkle them with desiccated coconut and refrigerate for 30 minutes.

Watch it step-by-step!