Homemade keto bounty chocolate bars are super easy to make. The no-bake vegan recipe is sugar-free, egg-free, dairy-free, and low carb too, of course!
Store the easy homemade bounty chocolate coconut bars in the fridge or freezer for a quick sweet snack, but without the typical sugar crash. If you're a candy bar fan, you'll rate this one 5 stars!
This recipe was inspired by my other keto bars that even picky eaters will love.
If you're looking for healthy lunchbox ideas, chocolate Paleo seed bars, grain-free granola bars or coffee walnut bars are sturdy enough to reach school in one piece and they won't give your children the mid-morning sugar slump.
What are Bounty bars?
Original Bounty bars are milk chocolate covered coconut bars. They all have a coconut filled centre and are covered with a sweet milk chocolate coating.
But once you discover how much added sugar is in one of these Bounty bars, you won't be having them again. The original recipe is a sugar disaster.
1 Bounty bar (57g) = 34g net carbs (27.4g sugar), 2.1g protein, 14.6g fat
1 keto Bounty bar (recipe below) = 2.4g net carbs (1.8g sugar), 2.5g protein, 34.2g fat
Nutritional values from cronometer.com
I decided to reinvent these famous coconut bars to a healthy recipe instead. Just 1 store-bought bar has a whopping 27.4 g sugar, that's almost 7 teaspoons of sugar!
Is coconut keto?
Coconut is keto as long as you don't buy the coconut with added sugars. Thankfully, coconut is a wonderfully versatile ingredient and can be used in a variety of healthy recipes.
Nutrition of unsweetened shredded coconut per 100g: 7.3 g net carbs, 6.9 g protein, 64.5 g fat, 660 calories.
- Coconut oil - a healthy fat with wonderful health properties
- Dessicated coconut - for cakes, bars, and quick cake decorations.
- Coconut flour - for almost all low-carb baking, keto baking and naturally gluten-free baking.
- Coconut cream - for curries, smoothies and even turmeric milkshakes.
By using a few simple ingredients has turned this junk food chocolate bar into a healthy recipe. Now you can feel reassured this keto and vegan Bounty bar will be as close to the real thing and will satisfy even the sweetest tooth.
Keto Bounty bar
- Dessicated coconut - make sure you buy the unsweetened variety. Shredded coconut is nutritious, full of fibre and a low carb pantry staple.
- Coconut oil - holds the recipe together. This healthy oil also makes the sweet candy bar incredibly filling and creamy.
- Coconut cream - this just adds that decadent creamy texture to your Bounty bar recipe. It's what allows this healthy sweet bar to be free from dairy and a vegan coconut bar too.
- Vanilla extract - or vanilla essence gives the coconut filling that authentic coconut bar taste. You can also use fresh vanilla beans or vanilla paste, but these are more expensive and complicated to use.
- Sweetener of choice - you can use your preferred sugar substitute. I like to use the sugar alcohol granulated erythritol. But there are many sugar-free sweeteners to choose from. It's best to use the powdered sweetener when making the chocolate shell, but if you don't have this on hand, simply grind your granulated sugar replacement in the food processor or coffee grinder.
TOP TIP: Add enough sweetener to satisfy YOUR sweet tooth. You may require more or less than stated in the recipe card below.
Sugar-free chocolate coating
To replace the milk chocolate, you can make your own sugar-free and dairy-free chocolate coating.
- Coconut oil - melt the coconut oil before adding to the dry ingredeints
- Cocoa powder - alwasy buy the unsweetened cocoa powder (unsweetened chocolate), with no added sugars.
- Powdered sweetener - this gives the smooth rich and velvety smooth texture of real chocolate.
See the recipe card for quantities.
This is a very quick recipe, so measure and get all your ingredients ready.
1: Make the coconut filling
Combine all the ingredients for the coconut filling into one large glass bowl. Mix well with a rubber spatula or wooden spoon.
2: Make the bars and freeze
Once the coconut mixture is mixed well and there is no visible coconut oil, press the mix into a pre-prepared rectangular dish that has been lined with baking parchment. Alternatively, you can press the coconut mixture into small mounds or roll it into balls.
Place this in the freezer for a minimum of one hour.
Once the bars have been set and are solid, cut into squares or bars.
3: Sugar-free dark chocolate coating
This is the messy part of the recipe. You don't need a double boiler, you just mix all the ingredients for the sugar-free chocolate together.
Now one by one, hold each coconut bar with a fork and dip each one into the dark melted chocolate.
If you want really thick chocolate covering, then you may want to dip each bar 2 or 3 times.
Because the bars are frozen, the chocolate should set almost instantly each time you dip the bars.
When you have enough dark chocolate mixture on each bar, place them on a baking tray or sheet pan that has been lined with baking parchment.
Then, place the tray back into the freezer. Remove, then drizzle with more chocolate for the last time.
Hint: You can make them as bars, balls or even little squares. It's up to you. By making them into tiny squares, portion control is a breeze. These are rich bars, so a little goes a long way.
If you love the idea of making your own homemade candy bars at home, why not make some variations on this simple recipe?
- Deluxe - sprinkle some chopped pistachios or chopped macadamia nuts onto the drizzled chocolate.
- Berry coconut bars - add some raspberry essence to the coconut filling. You'll make yummy sweet berry Bounty bars.
- Peanut butter bars - add 2 tablespoon peanut butter to the cococnut filling and sprinkle salted chopped peanuts onto the meldted drizzled chocolate.
This is such a quick and easy recipe. You likely already have all the equipment you need in your kitchen.
You only need a few large mixing bowls, a rubber spatula, a rectangular dish for setting, and some baking parchment paper.
Once you have made the keto chocolate coconut bars, they can be stored in the fridge for up to 5 days. They probably last longer but they never last more than 24 hours in our house.
For longer storage, you can also store them in the freezer for up to 3 months in an airtight container. They can be eaten defrosted, chilled, or frozen.
It's best to eat these chilled because as you bring each one to room temperature the chocolate will begin to melt.
If your chocolate coating begins to solidify as you dip each of the frozen bars, simply microwave for a few seconds to melt it again.
FAQs about this bounty chocolate bar recipe
If you haven't heard of a Bounty chocolate bar before, these delicious bars are made in the UK. You can often find them in Australia, New Zealand, and Canada too!
Unless you purchase them at a specialty global grocery store (like World Market), no Bounty Bars are not available in the USA. However, you may be familiar with the US version of this chocolate, Mounds bar or Almond Joy bars.
Yes! While the store-bought variety is NOT vegan, this version is! These coconut bars are dairy-free and vegan.
Thanks to the yummy tastes of moist coconut and chocolate, this bar's official slogan is "the taste of paradise". Fitting, isn't it?
Keto Bounty Bars (sugar-free coconut bars)
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Sugar Free Bounty Bars (coconut bars)
Sugar Free Bounty Bars (coconut bars)
- Mix all the ingredients together until well combined.
- Spoon into a square dish lined with baking parchment/paper.
- Place in the freezer until firm enough to cut.
- Remove from the freezer and cut into bars, squares or roll handfuls into balls. Place each one on a baking tray lined with baking parchment/paper.
- Place back the baking tray with the coconut bars back into the freezer to completely freeze and set.
Sugar free chocolate coating
- Place all the ingredients together and mix well.
- Slowly dip each frozen bar, square or ball into the sugar -ree chocolate coating and place on the lined baking tray. Dip each bar, square or ball, a second time to get a thick coverage with the sugar-free chocolate coating.
- Store in the freezer for up to 1 month an the fridge for up to 1 week.