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.
RAW VEGAN CHOCOLATE COVERED COCONUT BARS
Ingredients
For coconut almond base:
- 1 cup ground almonds
- 1 cup dessicated coconut
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
For coconut cream centre:
- 3 cups coconut cream (Note 1)
- 3/8 – 1/2 cup maple syrup (Note 2)
- 2 tsp vanilla extract
- 1 1/2 cup dessicated coconut
- 1/2 cup creamed coconut
- 1/4 cup melted coconut oil
- pinch of salt
For chocolate shell:
- 1 cup melted coconut oil
- pinch of salt
- 1/2 cup maple syrup
- 1 1/2 cup cocoa powder
You will also need:
- 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
Instructions
For coconut almond base:
- 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 1/2 hour or until firm.
For coconut cream centre:
- 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.
For chocolate shell:
- 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.
Assembly:
- 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.
- Enjoy!
Storage:
- 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).
Recipe Notes
Note 1: The easiest way to obtain coconut cream is to buy coconut milk that doesn't contain too many stabilisers and emulsifiers. Place it in the fridge overnight and don't shake it! When you open it, the coconut cream should have separated from coconut water (which is great in smoothies).
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!
Healthy Chocolate & Raspberry Vegan Ice Cream Bars
Chocolate & Mint Raw Vegan Cheesecake Bites
Raw Vegan Chocolate Coffee Cheesecake Bites
20 thoughts on “Raw Vegan Chocolate Covered Coconut Bars”
These coconut bars sound divine but I dare not ever make them. While the ingredients are natural(and therefore better for you in moderation) they will be absolutely loaded with calories and I just wouldn’t be able to discipline myself to restrict my intake of this lovely treat.
Hi Zena – glad you like the coconut bars! You can always make them in small batches, or be very generous in your sharing – a dramatic increase in popularity is to be expected in that case. 😉
These bars look SO DELICIOUS!!! I love that you added the almond base! Such a great flavor combo with the coconut and chocolate. Can’t wait to make these bars and REALLY can’t wait to eat them.
Thank you, Laurel! The bars simply wouldn’t be the same without the almond base – that crunch is just… YUM! Hope you enjoy the bars – and do share your masterpiece on social media by tagging The Loopy Whisk! 😉
Vegan chocolate bars, its sound so delicious, and with coconut inside can’t get better than this. Thank you for sharing this amazing recipe.
Hi Boyan, glad to hear you like the recipe! 🙂
Would any other nut be able to be used in this recipe? I’m allergic to almonds! 😬
Hi Tara! You could use peanuts, hazelnuts or pecans – whichever you prefer in combination with coconut. 🙂
Hi Says coconut cream, and creamed coconut what is the difference please
Hi Linda! Coconut cream is what you get when coconut milk separates – you get the super thick, creamy part (the coconut cream) and coconut water. Creamed coconut, on the other hand, comes as a hard block, and is used to pretty much coconut-flavour-supercharge whatever it is you’re making. This post: http://www.hollycooks.co.uk/creamed-coconut-coconut-cream-coconut-milk-what-is-the-difference-and-how-to-make-one-from-the-other/ has a really nice explanation, if you want to read a bit more about the different coconut products 🙂
Thank you. I am looking forward to trying these bars. Creamed coconut now ordered 🙂
Yay! Enjoy 🙂
Hi Kat these bars are truly amazing. They freeze well and the chocolate that falls through the wire each makes great chocolates in a silicone mould once chilled. All the bits of coconut that fall into the mix make it special. Keep the recipes coming thank you
So glad to hear that, Linda! You can’t beat the chocolate + coconut combo 😉
Hi Kat! My husband is a massive fan of the Bounty bar (I also will not say not to coconut and chocolate!) and I really want to try your recipe, it sounds just so much more delicious. I wonder if you could share some tips on how to measure creamed coconut? I’m used to working with scales and although I did buy some measuring cups during my trip to the States, I always struggle with any ingredients that are hard (like the creamed coconut block). Do you grate it, or cut into chunks and then push them in?
Hi Min! You really can’t go wrong with the chocolate-coconut combination, can you? I usually grate it or cut small chunks and squeeze them into the measuring cup. The good thing about this recipe is that it’s very forgiving – so being super precise with the quantities isn’t all that important, so long as the mixture isn’t too crumbly at the end. So for instance, if you wanted to add more creamed coconut… go for it 😉
Does anyone know the nutrition facts for this recipe? It says 18 servings, but how many grams does that equate to? Thanks 🙂
Hi Gavriella, I don’t calculate the nutritional facts and calories for my recipes, but if you divide the quantity of each ingredient used by 18 and plug it into an online calorie/nutrition calculator, it should give you the information for 1 serving. 🙂
Hi! I am a little confused on the creamed coconut and coconut cream. I just want to be sure..3 cups of the boxed creamed coconut grated? And then 1/2 cup of coconut cream??
Hi Jennifer! Actually, 3 cups refer to the coconut cream, the one you get from a can of coconut milk, after it separates into coconut cream and coconut water. And 1/2 cup refers to the grated creamed coconut. 🙂