Bounty bars used to be my absolute favorite thing before quitting refined sugar and going vegan! That refreshing combination of coconut and milky chocolate is just everything I ever need to be happy. Hence, it’s about time I’d create a vegan version of my favorite candy! These vegan bounty bars are my new favorite as they’re incredibly simple to make, only need a few ingredients and are so close to the original, just better because the inside is refined sugar-free and they’re obviously vegan!
While dark chocolate is fun and incredibly rich and satisfying, sometimes a girl just needs creamy mylk chocolate – am I right? Lucky for us, there are amazing vegan alternatives out there. My all-time favorite would probably be iChoc, because they completely nailed that rich, creamy, melt-in-your-mouth feel that normal dairy chocolate brings (without the nasties though). I feel like a lot of vegan chocolates go too heavy on the coconut, which I’m not a huge fan of. The iChoc chocolates, in contrast, use rice mylk as the secret ingredient, which has a really subtle taste, allowing for the actual flavour to take over.
Apart from their great taste, they also have a huge variety of flavours (white vanilla, nougat crips, almond-orange, classic, choco-cookie, etc.) which makes them the perfect gift! Also, I personally love to support companies that offer and value eco-friendly alternatives (compostable packaging), organic ingredients and fair wages. Make sure to check them out on Facebook and Instagram and, in case you haven’t already, try their flavours! I know that they sell them in over 30 countries worldwide (most of the European Union, Canada, Israel, etc.) and in their online shop! 🙂
I’ve tried a bunch of other vegan mylk chocolates, but this one is by far my favorite – hence the perfect choice for these delicious vegan bounty bars!
I gave half of the batch that I made to my boyfriend, so he could take them to the office to share and got amazing feedback from his coworkers! They actually really loved that they aren’t as crazy sweet as the originals, which makes them so much nicer to eat and you don’t get that sugar rush afterwards. The other half was gone within one weekend, they were just too good not to devour immediately.
Theoretically you can store them up to 3 weeks in the fridge or freezer, but I doubt they would last that long! 😉 I would recommend to let them sit outside the fridge/freezer for 5-10 minutes before indulging so that the coconut mixture can soften a bit. At least that’s how I like them the best! 🙂
This treat is super hassle free and only takes about 15 minutes to make (+30 minute freezer time). You can also easily prepare them days before an event which makes them super convenient as party treats or really just for any occasion!
If you decide to give these vegan bounty bars a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing and sharing what you come up with. Love and enjoy! ♥
- Place all the ingredients (except chocolate) into a bowl and mix thoroughly. The coconut mixture should stick together in a lump when you press it in your hands (if it's too dry, add some more coconut cream + oil).
- Line a square baking tin (7x7) with parchment paper and place the coconut mixture inside.
- Use your hands to press down the mixture equally and place in the freezer for 20 minutes.
- Once firm, take the coconut block out of the tin and use a hot knife to cut the bounties into shape (you'll get around 14 pieces).
- Place them back into the freezer while you melt the chocolate.
- Cover every bar with chocolate and place back into the fridge/freezer to firm up.
- Let sit for 5 minutes at room temperature before serving.
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