Vegan Bounty Bars

Difficulty: Easy

Makes 12

Despite the fact I never really ate a lot of Bounty’s in my time as a non-vegan, I somehow felt desperate to make them over the weekend. Lucky I did though because these babies are outta sight! Your fave vegan chocolate provides the casing for the sweet, sweet, coconutty innards. Plus they’re soy and gluten free to boot!


  • 1 cup coconut oil
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup almond milk
  • 3 cups shredded coconut
  • 250grams vegan chocolate (make sure it’s soy and/or gluten free if necessary)


  1. In a saucepan, melt the coconut oil and caster sugar over a medium heat.
  2. Once melted, pour into a large bowl before adding the vanilla extract, almond milk and shredded coconut. Combine well.
  3. Pour the mixture into a small rectangular glass baking dish and press down firmly on top.
  4. Freeze for at least an hour before gently removing from the dish and cutting into 12 even pieces.
  5. Melt the chocolate and dip each bar gently to coat. Place on a tray lined with baking paper.
  6. Allow to set in the fridge before serving.