The Best Cappuccino Bounty Bars (Gluten Free, Vegan)

Prep: 70 minutesCook: 0 minutesTotal: 70 minutes
Yield: 10 to 12Category: Desserts
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These delicious Cappuccino Bounty Bars are the perfect healthy, dairy free alternative to the popular chocolate bar with a coffee flavoured twist! They are made using just five ingredients and are honestly so tasty!

I based these on my original Bounty Bar recipe, and after creating a version with raspberries, which you can find here, I started thinking about other flavours that would work well with the coconut. Hence my Cappuccino Bounty Bar recipe was born! If you like these bars you may also like my Matcha Bounty Bites which you can find here.

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 of these bars nice and creamy, just like actual Bountys. I prefer to make my original Bounty Bars with a dark chocolate coating, however, due to the deep, slightly bitter flavour of the coffee I prefer these bars with a sweeter chocolate so I use a dairy free milk alternative. Having said that, you could try these bars coated in whatever type you want.

This recipe requires a finely powdered instant coffee as opposed to granules. If granules are all you have available just bash them up a bit so they form a fine powder before adding them to the mixing bowl with the other ingredients.

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 enjoy this no bake recipe and are looking for more coffee flavoured no bake treats to try, you might like my Cappuccino Cookie Dough Bites which you can find here or my Coffee Tahini Cookie Dough Bites 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 milk chocolate
  • 160g 2 + 1/4 cups + 2 tbsp dessicated coconut
  • 1 can full fat coconut milk (approx 400ml)
  • 2 tbsp maple syrup
  • 2 tbsp instant coffee powder


  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, instant coffee powder 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


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