If you’re a coconut fan, you’ll love these raw vegan chocolate covered coconut bars. If you’re not, you just might be converted. They are full of wholesome, plant-based ingredients, super healthy (for a dessert), and contain coconut in 4 different forms. This easy no bake vegan dessert recipe proves just how delicious healthy, allergy friendly sweets can be.
First of all, these chocolate covered coconut bars are not homemade Bounty bars. They are so much more. They are Bounty bars raised to the power of more allergy friendly, more healthy and definitely 100% more delicious. (I’ve been informed that “Bounty” doesn’t really ring a bell for the USA folks… we’re talking about Mounds bars-type thingies. Cultural differences, what can you do.)
I am not exaggerating.
They are full of wholesome, plant-based ingredients.
There are no additives, no flavourings, no refined sugars, and no “what’s-that?” ingredients.
They are gluten, dairy, egg, peanut, soy and refined sugar free, as well as vegan and paleo.
They feature coconut in 4 different forms – and trust me, it shows… in the best possible way.
Even if you’re not a fan of coconut, you just might be converted. Why? Because delicious does not cover just how AMAZING these chocolate covered coconut bars truly are.
First, we have the crunchy coconut almond base, which adds a delightful extra texture and you could totally eat it on its own, in spoonfuls. Then, there’s the insanely creamy coconut centre, which contains 4 different types of coconut. That’s right, four. I couldn’t fit any more in there. Trust me, I tried.
The coconut oil gives stability and the nutty undertones, the coconut cream gives… well, the creaminess and the silkiness, the dessicated coconut gives body and texture, and just in case you haven’t figured out yet that this is a coconut dessert… creamed coconut is here to pretty much yell at you that “YES THIS IS A COCONUT DESSERT AND IT’S ABSOLUTELY AWESOME!”.
Yep, the coconut vibe isn’t exactly subtle here. And, trust me, we wouldn’t have it any other way.
The chocolate shell is luscious and crisp and it melts in your mouth. It’s (of course) made from scratch and has the slight bitterness of dark chocolate, which balances the creamy sweetness of the coconut filling.
Are you drooling yet?
Additionally, these chocolate covered coconut bars are super easy to prepare – and, not counting the refrigeration time, the recipe is also very quick. It really is a win-win-win-win-win…-win situation. There’s honestly nothing to dislike or improve on, except to eat two coconut bars instead of just one.
I may or may not be stuffing my face with one right now (… I mean, eating it in the most dainty and lady-like manner, ever. Really.)
Jealous? You should be.
- 1 cup ground almonds
- 1 cup dessicated coconut
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 3 cups coconut cream (Note 1)
- ⅜ – ½ cup maple syrup (Note 2)
- 2 tsp vanilla extract
- 1½ cup dessicated coconut
- ½ cup creamed coconut
- ¼ cup melted coconut oil
- pinch of salt
- 1 cup melted coconut oil
- pinch of salt
- ½ cup maple syrup
- 1½ cup cocoa powder
- 8 x 8 inch (21 x 21 cm) baking tray at least 1 inch (2.5 cm) deep (or other dimensions; if needed adjust the ingredient quantities)
- baking/greaseproof paper
- wire rack
- Line the baking tray with baking/greaseproof paper.
- In a bowl, combine all coconut almond base ingredients and mix them until everything is evenly distributed.
- Press the coconut almond base mixture into the lined baking tray, until you get a compact even layer.
- Refrigerate for at least ½ hour or until firm.
- In a bowl, combine all coconut cream centre ingredients and mix well. If needed, adjust the sweetness.
- Transfer the coconut cream mixture onto the firmed up coconut almond base.
- Using a spoon or a spatula, smooth out the coconut cream mixture so that you get a smooth, level top.
- Refrigerate for at least 2 hours or until firm.
- In a dry bowl, combine all chocolate shell ingredients. (If the bowl and the mixing utensils aren't completely dry, the mixture can split and is then only suitable for making truffles).
- Mix well until you get a smooth mixture, with a melted chocolate consistency.
- Remove the firm coconut bar block from the fridge, and out of the baking tray, and cut it into evenly sized pieces/bars.
- Position a wire rack over another baking tray or a (rimmed) plate and place the coconut bars onto the wire rack.
- Pour the chocolate shell mixture over the coconut bars, allowing the excess chocolate to drip onto the baking tray or plate. The chocolate will begin setting immediately because the bars are still cold.
- Place the chocolate covered coconut bars onto a plate and refrigerate for at least 1 hour or until the chocolate is completely set.
- The chocolate covered coconut bars keep well in the fridge for about 1 week or in the freezer for about 3 – 4 weeks (but only if you hide them really really well).
Note 2: The amount of maple syrup depends entirely on how sweet you want your coconut bars to be. Add it gradually – you can always add more, but you can't take it away.
Looking for more raw vegan yumminess? Well, ain’t it your lucky day!