These Homemade Bounty Bars make a delightful snack or healthy treat. They’re simple to prepare with just five ingredients and deliver that classic coconut-and-chocolate combination everyone loves.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Homemade Bounty Bars
- Substitutions
- Variations
- How to make Homemade Bounty Bars
- Leftovers
- Recipe FAQs
- More Chocolate recipes
- You might also like
- Rate it…
- Homemade Bounty Bars Recipe
Why this recipe works
Bounty Bars (also known as Mounds or similar to Almond Joy in the U.S.) are a nostalgic favourite for many. This homemade version trims the ingredient list down to a handful of natural items while keeping the flavour and texture you expect: a chewy coconut centre coated in chocolate.
These bars are naturally gluten-free, dairy-free and vegan when using dairy-free chocolate. The recipe uses desiccated coconut and coconut flour as a base, sweetened with maple syrup and bound with coconut oil for a firmer texture that holds up well when dipped in chocolate.
They’re quick to make and a fun recipe to involve kids in — shaping, dipping and decorating is part of the fun.
Ingredients to make Homemade Bounty Bars
- Desiccated coconut – fine texture for a smooth centre.
- Coconut flour – a gluten-free thickener to help the mixture bind.
- Maple syrup – a runny natural sweetener that works well here.
- Coconut oil – melted, to help the mixture hold together.
- Dark chocolate (70%+) – melted to coat the bars; choose dairy-free if needed.
See the recipe card below for exact quantities and full details.
Substitutions
- Desiccated coconut: You can use shredded coconut, but the texture will be slightly different.
- Maple syrup: Try date syrup, honey (if not vegan), or agave as long as they are pourable.
- Dark chocolate: Use milk chocolate or chocolate chips if you prefer a sweeter coating.
Variations
- Deluxe: Sprinkle extra shredded coconut, a little powdered sugar, or a pinch of sea salt on top. A splash of vanilla extract in the coconut mix adds depth.
- Kid-friendly: Use sweeter chocolate or cocoa-based coatings. Kids enjoy shaping and decorating the bars.
How to make Homemade Bounty Bars
Step 1: Combine desiccated coconut and coconut flour in a large bowl, breaking up any lumps. Stir in the maple syrup and melted coconut oil until well combined.
Step 2: Shape the mixture into small bars, squeezing firmly so they hold together. Place on a plate or tray and chill for 10–15 minutes to firm up.
Step 3: Melt the chocolate in a bain-marie (double boiler) over low heat, stirring until smooth.
Step 4: Dip each chilled bar into the melted chocolate, coating it evenly. Place the coated bars on a wire rack or lined tray.
Step 5: Chill the coated bars in the fridge for about 20 minutes until the chocolate sets. For faster results, use the freezer for a few minutes.
Hint: The bars don’t need to be perfectly shaped — rustic, varied shapes taste just as good.
Leftovers
Use leftover melted chocolate to coat nuts or fruit and freeze for quick snacks. Store finished bars in an airtight container in the fridge for 3–4 days, or freeze for up to three months.
Recipe FAQs
Yes. This recipe relies on desiccated coconut, coconut flour, maple syrup and coconut oil to create a moist, bound coconut centre without condensed milk.
Any good-quality milk or dark chocolate will work when melted. Dark chocolate (70%+) gives a less sweet, richer coating; choose dairy-free chocolate to keep the bars vegan.
More Chocolate recipes
- Chocolate Tart
- Chocolate Flapjacks
- Chocolate Rice Cakes
- Chocolate Pots
- Chocolate Truffles
- Hot Chocolate
- Chocolate Peanut Butter Cups
- Chocolate Cake
- Chocolate Mousse
You might also like
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Vegan Chocolate Truffles
Snacks
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Rate it…
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Homemade Bounty Bars
10 minutes
25 minutes
35 minutes
8 bars
Ingredients
Ingredients for inside:
- 50 g desiccated coconut (½ cup)
- 50 g coconut flour (½ cup)
- 3 tbsp maple syrup
- 2 tbsp coconut oil melted, 30 g
- 90 g dark chocolate
Instructions
- Combine desiccated coconut and coconut flour in a mixing bowl. Add maple syrup and melted coconut oil and mix until combined.
- Form the mixture into small bar shapes, squeezing firmly. Chill on a plate for 10–15 minutes to harden.
- Melt the chopped chocolate in a bain-marie until smooth.
- Dip each chilled bar into the melted chocolate to coat, then place back onto a tray.
- Optionally sprinkle with extra desiccated coconut and chill for about 15 minutes until set.
Notes
Step-by-Step Photos: The post includes photos to guide you through each step.
Substitutions & Variations: See the substitutions and variations listed above.
To Store: Keep in an airtight container in the fridge for 3–4 days.
To Freeze: Freeze in an airtight container for up to three months.
Tip: You can roll the mixture into balls instead of bars if you prefer. They freeze well, so consider making a double batch to keep extras on hand.
Tip: Chill the centres before dipping to help them hold their shape.
Nutrition
Carbohydrates: 15 g |
Protein: 2 g |
Fat: 13 g |
Saturated Fat: 10 g |
Fiber: 4 g |
Sugar: 8 g
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