The Best Double Chocolate Bounty Squares (Gluten Free, Vegan)

Prep: 35 minutesCook: 0 minutesTotal: 35 minutes
Yield: 6 to 9 squaresCategory: Desserts
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These delicious Double Chocolate Bounty Squares are perfect for anyone who loves the classic ‘Bounty’ chocolate bar and wants a copycat version with a little twist at home.

I created this no bake dessert after developing my Double Chocolate Peanut Butter Squares last week, which you can find here. Although they differ in terms of flavour, I based these bars on the peanut butter version when it came to the format of the layers. I originally planned to use the same base which was made out of almond flour, however, at the last minute decided to swap to coconut flour so that the bars were completely nut free and in keeping with the Bounty theme. I have since merged both recipes together to create my nut free Double Chocolate Tahini Squares which you can find here.

These squares are suprisingly simple to make despite there being three layers as each is comprised of just a couple of ingredients. The preparation time noted is 35 minutes, which may seem excessive, however this also includes the time needed for the bars to set. In reality these tasty coconut squares only take 10 minutes to construct.

I like these bars made with a dairy free milk chocolate alternative, however, if you wanted you could swap this for a white or dark style chocolate instead. Simply keep the method the same and melt whichever you decide to use with some coconut oil using a Bain-Marie method. It is possible to create the top layer using just melted chocolate, however, by omitting the coconut oil you will need to use more of the chocolate and it will form a hard shell when set making it harder to cut.

I tend to use a small brownie tray lined with parchment paper when making these, (8β€³ x 8β€³), however, you could make them using a muffin tray or loaf tin, etc, instead if needed. Just keep in mind that the shape of the tin may affect not only the amount this recipe yields, but the thickness of each layer too.

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

This recipe is quicker if you place the bars in the freezer to set between layers but you could use the refrigerator instead if needed. Whichever you use ensure the tray lays flat otherwise the layers will shift and one side of the dessert will have a thicker layer of chocolate. Once set, I like to keep these in the refrigerator but you can store them in the freezer if you want to extend their shelf life, just allow a few minutes to thaw out before eating.

When creating these bars, I used the same coconut filling I used in my 4 Ingredient Bounty Bars recipe, which you can find here. If you are looking for more no bake dessert recipes that use coconut you may want to try my Bounty Brownie Bars, my Raspberry Bounty Bars, my Matcha Bounty Bites or my Coconut Cookie Dough Freezer 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


  • 160g 2 + 1/4 cups + 2 tbsp dessicated coconut
  • 130g 1/2 cup + 3 tbsp dairy free chocolate
  • 100g 3/4 cup + 3 tbsp coconut flour
  • 70g 3/4 cup coconut oil
  • 40g 1/4 cup + 2 tbsp cocoa powder
  • 1 can full fat coconut milk (approx 400g)
  • 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. Melt 60g coconut oil and, once cooled, add to a large mixing bowl along with the cocoa powder and coconut flour. Mix well until the ingredients come together and a crumb forms
  4. Tip the mixture out onto a tray lined with parchment paper, I use an 8" x 8" brownie tray, and use the back of a spoon to press down on top of the mixture, ensuring it reaches into each of the corners and is smooth on top
  5. Scoop the coconut mixture out on top of this first layer. Again, press down onto the mixture ensuring it is packed tightly into each corner and smooth on top. Place the tray in the freezer for fifteen minutes
  6. Melt the chocolate with the remaining coconut oil using a Bain-Marie method. Once a glossy mixture forms pour it over the top of the now set coconut layer. Use the back of a spoon or a knife to ensure the mixture reaches into each corner and is evenly distributed across the top of the tray
  7. Return the tray to the freezer for another ten minutes to allow the chocolate layer to set before slicing into squares


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