You need 5 simple ingredients and less than 35 minutes to make this bounty bars recipe! This easy and healthier version of creamy coconut-covered chocolate candy is going to have you sad you never made these before!!
You are going to love this recipe because:
- Homemade chocolates satisfy chocolate cravings just like these raspberry bites!
- It's a healthy version of chocolate candy (Bounty Bars, Mounds Bar, Almond Joy)
- It's super easy and fast to prep just like these raw coconut macaroons!
About Bounty Bars
In Canada we call these bounty bars however in the USA they don't have these candy bars! Instead, they are called Mound Bars, or Almond Joy which are similar just with a whole almond on top! Now Costco sells Unreal Bars which would also be comparable to these. They are a thick sweet coconut middle covered in chocolate!
I love making copycat recipes where something refined and unhealthy can be replaced with a more wholesome version at home. For example, you can make my chocolate sea salt RX bars, which is a copycat of a popular protein bar. If you have an idea of a copycat recipe you want me to create leave a comment at the bottom of this post!
You will need 5 basic ingredients to make this recipe. These are shown in the photo below and then described below the photo.
- Desiccated Unsweetened Coconut: This is the main ingredient of these bars. Choose unsweetened desiccated coconut as it is a healthier option as you can decide how much sweetener you will add. Shredded coconut will also work, it is just less finely grated before it is dried, you can blend it in a food processor for the best texture or have a chunkier coconut filling. If using shaved, or flaked coconut it will need to be blended in a food processor into smaller pieces before using for this recipe.
- 1 Can of premium coconut milk: Often sweetened condensed milk is used in candy bar recipes, to make this healthy version you will need thick coconut milk. The thick creamy part will be taken from the top section of the can (a carton of coconut milk will not work), the leftover coconut water section you can use for a smoothie or enjoy another way.
Note: You can refrigerate the whole can of coconut milk for a couple of hours to make it easier to remove the creamy part. Be sure to use a good-quality can of coconut milk. Brands in Canada that I have used and can recommend are Western Family, Thai Kitchen, or Cha's Organics. Aroy-D as this milk does not have the full fat, do not use. Shake the can to see if it's thick or even seems solid - the thicker the better.
- Maple Syrup or Stevia: Maple syrup sweetens the white coconut middle. If you only have Sweetened Coconut you can skip this sweetener as the coconut will already be pretty sweet. If you are diabetic or looking for a low-sugar option, leave out the sweetener or add ¼-1/2 teaspoon of stevia to sweeten these bars.
- Chocolate: I like to use dark chocolate chips for a deeper taste. However milk chocolate will be the closest to making a copycat bounty candy bar. You can use chocolate chips, baking chocolate, or a good quality chocolate bar. Milk chocolate, semi sweet chocolate, or dark chocolate can all be used, just be sure to melt it very slowly with low heat for best results.
- Coconut Oil: This is used to make the chocolate thinner so it is easier to dip the chocolate into. Other oils will not work as they do not solidify as coconut oil does.
See recipe card for quantities.
How to make Homemade Bounty Bars
Follow the 4 step by step photos to make these simple coconut chocolate treats.
Place a silicone mat or parchment paper on top of 2 cookie sheets. Remove the coconut cream from the top of the coconut milk can until you get ⅔ cup. In a small bowl mix this coconut cream with the desiccated coconut and the maple syrup, and stir until smooth.
Use a tablespoon measuring spoon to place about 18 scoops on the cookie sheet. Then using your fingers shape each coconut scoop into a log. Place the cookie sheet into the freezer for at least 15 minutes to solidify.
Melt the chocolate with 1 tablespoon of coconut oil, in a double boiler on the stove or in the microwave at low heat. Stir often until it is fully melted and smooth.
Place a frozen coconut log onto a fork, and dip it into the chocolate. Then place the chocolate-covered coconut on the other silicone or parchment covered cookie sheet.
Keep dipping the coconut logs in chocolate until they are all covered. Then place the bounty bars in the fridge or freezer to solidify the chocolate, about 15 minutes. Enjoy!
Chocolate Tips: Heat the chocolate up slowly on a double boiler on the stove or in the microwave. If the chocolate is heated too fast or too hot because it will become crumbly and thick. Add more coconut oil (like 1 teaspoon at a time) if the chocolate seems really thick. Scrape the bottom of the fork on the side of the pot to remove more chocolate, after dipping the chocolate.
How to double this recipe
This recipe makes about 18 thumb-size chocolates. If you would like to make more you can easily double this recipe, use the 2x button in the recipe card below.
For this recipe you will need:
A medium mixing bowl
A cookie sheet
Silicone baking sheet or parchment paper
A pot to melt chocolate in (or microwave microwave-safe bowl)
Storage, Freezing, and Serving
Fridge: These bounty bars are best if they are kept in the fridge. They will last up to two weeks in a sealed container.
To Freeze: Keep these bars in an airtight container and freeze up to three months. To thaw, remove them from the freezer and let them sit at room temperature for about 1 hour.
Room Temperature/Serving: These bars will melt in warm temperatures from the coconut oil and chocolate. However, the bars can be served on a party platter and they will not melt for a couple of hours (if your house is not super warm!)
Top Tips to Make Bounty Bars
- Make sure your coconut logs are frozen before dipping them into the melted chocolate.
- Use a fork to dip the coconut logs into the chocolate.
- Melt your chocolate at very low heat for the best results.
For many recipes you can replace shredded coconut for desiccated coconut, just realize desiccated coconut is finer. To make these bounty bars you can replace it for the same amount, however for a better texture first blend your shredded coconut.
The difference between desiccated coconut and shredded coconut is that shredded coconut is larger and thicker, and desiccated coconut is more finely grated and is often used as a garnish. Coconut flakes or chips is larger chunks of dried coconut.
Looking for other recipes like this? Try these:
Other recipes you may wanna try!
Bounty Bars Recipe
- 1 ½ cup (150 grams) unsweetened desiccated coconut
- ⅔ cup coconut fat (from a can of premium coconut milk) (notes below)
- 2 tablespoon maple syrup
- 1 cup (170g) chocolate chips
- 1 tablespoon (14g) coconut oil
- Prepare 2 large cookie sheets by placing a silicone mat or parchment paper on top. Start by removing the coconut cream from the top of the coconut milk can until you get ⅔ cup. (Use the rest of the can for a smoothie) Mix this coconut cream with the desiccated coconut and the maple syrup, and stir until smooth.
- Using a tablespoon measure place about 18 scoops on the cookie sheet. Then using your fingers shape each coconut scoop into a log. Then place the pan into the freezer for at least 15 minutes to solidify.
- Prepare the chocolate by melting it with 1 tablespoon of coconut oil, in a double boiler on the stove or in the microwave at low heat. Stir often until it is fully melted and smooth.
- Place a frozen coconut log onto a fork, and dip it into the chocolate. Then place the chocolate covered coconut on the other silicone or parchment covered cookie sheet.
- Keep dipping the coconut logs in chocolate until they are all covered. Then place the bounty bars in the fridge or freezer to solidify the chocolate, about 15 minutes. Enjoy!
- Store in the fridge (up to 2 weeks) or the freezer (up to 3 months).
After dipping the chocolate, scrape the bottom of the fork on the side of the pot to remove more chocolate. Stevia: If you are diabetic or looking for a low-sugar option, leave out the sweetener or add ¼-1/2 teaspoon of stevia to sweeten these bars. Shredded coconut: will also work, it is just less finely grated before it is dried, you can blend it in a food processor for the best texture, or have a chunkier coconut filling. (If you want to use flaked coconut it will need to be blended in a food processor into much smaller pieces before using for this recipe.)