The Best 5 Ingredient Raspberry Bounty Bars (Gluten Free, Vegan)

Prep: 70 minutesCook: minutesTotal: 70 minutes
Yield: 10 to 12Category: Desserts
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These delicious vegan raspberry bounty bars are the perfect healthy, dairy free alternative to the popular chocolate bar. They are made using just five ingredients and are honestly so tasty!

I based this recipe on my Easy 4 Ingredient Bounty Bars and just added a little twist so they are bursting with Summer flavours. I think the raspberries work so well in these bars and complement the coconut and chocolate perfectly. If you enjoy this version of the Bounty Bars you may also like my version with coffee which you can find here.

These bars 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. If you are familiar with my original recipe you will know that these are a little wetter because of the water in the raspberries so they will be a little more difficult to shape, however, once set this won’t be a problem.

I have not specified which type of chocolate to use in this recipe as I think a dairy free dark, milk or white would work equally as well. In the batch photographed I used white chocolate as they are for my mother in law who has a real sweet tooth. The sweetness of the white chocolate balances the tart raspberries well, however, if I was making these for myself I would use dark chocolate in a nod to the classic shop bought version.

If desired you could try this using other berries such as strawberries, blueberries or blackberries and I think they would all work – I am just a big fan of raspberry and coconut together. You will need to use full fat coconut milk for this recipe. If the cream has split you will need to use the creamy part of the coconut milk 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.

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 Raspberry 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.

Alternatively, if you are looking for more desserts incorporating raspberries you may like my Raspberry Brownie Bars, my Raspberry & Coconut Truffles, my White Chocolate, Lemon & Raspberry Bars, my Prosecco & Raspberry Loaf, my Double Chocolate & Raspberry Bites or my Double Chocolate & Raspberry Fudge.

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 cups + 2 tbsp dairy free chocolate of choice
  • 250g 1 cup fresh raspberries
  • 160g 2 + 1/4 cups + 2 tbsp desiccated coconut
  • 1/2 can coconut milk (creamy part)
  • 2 tbsp maple syrup


  1. Add 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, fresh raspberries and maple syrup to the bowl and mix until well combined, bashing the raspberries up a little in the process. 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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