Easy 4 Ingredient Bounty Bars (Gluten Free, Vegan)

Prep: 70 minutesCook: 0 minutesTotal: 70 minutes
Yield: 10 to 12Categories: Desserts, Snacks
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These delicious vegan bounty bars are the perfect healthy, dairy free alternative to the popular chocolate bar. They are made using just four 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 on the bars adds an extra depth and ensures these bars are not sickly sweet. Having said that, you could try these bars coated in a dairy free white or milk chocolate if desired. I prefer dark chocolate on these as I feel this gives more of a nod to the shop bought version. However, I do like to drizzle a little bit of melted dairy free white chocolate over my vegan bounty bars to jazz them up a bit.

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 preparation 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 vegan bounty bars.

If you like my homemade healthy Bounty Bars and are looking for more homemade versions of popular treats, you may like my Healthy Peanut Butter Cups recipe which you can find here, my Healthy Snickers recipe and my Healthy Twix bar recipe. You may also want to try my version of this dessert with raspberry which you can find here, coffee which you can find here or matcha which you can find here. If you prefer Bounty Bars without any other added flavours then why not try my Double Chocolate Bounty Squares or my Bounty Brownie Bars 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


  • 250g 1 + 1/4 cup + 2 tbsp dairy free dark chocolate
  • 160g 2 + 1/4 cups + 2 tbsp desiccated coconut
  • 1 can full fat coconut milk (approx 400ml)
  • 2 tbsp maple syrup


  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 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 press into a square sausage shape. 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 a minimum of thirty minutes
  5. Melt the chocolate using a Bain-Marie
  6. Place a coconut bar 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 bar
  7. Place the tray in the fridge or freezer and allow the chocolate thirty minutes to set before eating


  1. Tracey

    These are to die for πŸ˜‹ I’ve eaten three already . Another fab recipe from natashaeatsplants πŸ™Œ

    • Natasha Gelder

      Thank you so much! x

  2. Sophie

    I’m going to make it this weekend 😍😍 thank you for you recipes!! xx

    • Natasha Gelder

      You will have to let me know what you think! x

  3. Issy

    I’m looking forward to making these! Does the recipe call for all the creamy part of a full (400ml) can of coconut milk? Or half of that?

    • Natasha Gelder

      Hey! Good question – the full fat coconut milk will separate and you will need to scoop out all of the creamy part! x


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