The Best Matcha Bounty Bites (Gluten Free, Vegan)

Prep: 20 minutesCook: 0 minutesTotal: 50 minutes
Yield: 8 to 10Category: Baking
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These delicious Matcha Bounty Bites are the perfect healthy, dairy free alternative to the popular chocolate bar with a matcha twist! They are made using just a handful of ingredients and are honestly so tasty!

They are quick and easy to make and require no cooking or blending meaning anyone can make them. You can use the fridge or freezer to help these set once they have been coated in chocolate. I personally like to use the freezer as I prefer a firmer texture – I also store them in there once set and just allow them a few minutes to thaw out before eating.

The combination of maple syrup and coconut milk mixed in with the desiccated coconut keeps the centre nice and creamy while the dark chocolate coating and matcha used in the bars add an extra depth and ensure these bites are not sickly sweet. Having said that, you could try these bars coated in a dairy free white or milk chocolate if desired. I love the addition of the matcha flavour in these, however, if matcha is not your thing simply omit. I based this recipe on my 4 Ingredient Bounty Bars so, if matcha is not for you, you would be better off making the original recipe!

You will need to use the creamy part of the coconut milk in this recipe rather than the watery part, however, you can save the watery part to use in a recipe such as this Tomato & Aubergine Thai Red Curry. You will need to use full fat coconut milk for this recipe.

The total time I have noted for this recipe may seem excessive but please note this includes the time taken for the bars to set, it will only really take ten minutes to assemble these bites.

For more recipes using coconut and chocolate why not try my Double Chocolate Bounty Squares, my Cappuccino Bounty Bars or my Bounty Brownie Bars which you can find here. Alternatively, if you are looking for more recipes using matcha why not try my Matcha & Tahini Chocolate Cups or my Healthy Matcha & White Chocolate Cookies which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 200g 1 cup dark chocolate
  • 160g 2 + 1/4 cups + 2 tbsp desiccated coconut
  • 1 can full fat coconut milk (approx 400g)
  • 2 tbsp maple syrup
  • 1 tbsp matcha
  • 1 tbsp coconut oil


  1. Scoop out the thick creamy part of the coconut milk to a large mixing bowl. Set the watery half aside to use in a recipe later
  2. Add the desiccated coconut, matcha and maple syrup to the bowl and mix until well combined. Allow to sit for five minutes
  3. Scoop approximately one tablespoon of the mixture out and use your hands to shape it into a ball. Place on a lined tray and repeat until there is no mixture left
  4. Place the coconut bars in the freezer to firm up for ten minutes
  5. Meanwhile, melt the chocolate and coconut oil together using a Bain-Marie until a smooth glossy mixture is created
  6. Place a coconut ball in the bowl of melted chocolate, turning it until it is completely coated. Remove from the bowl and return to the tray. Repeat this process with each ball
  7. Place the tray in the fridge or freezer and allow the chocolate thirty minutes to set before eating


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