Vegan 'bounty' Bars

Do you remember Bounty bars? Sweet, sticky coconut covered with milk chocolate,wrapped in those blue and white wrappers? We decided to make a vegan and healthier version of this classic, using local, Indian ingredients. We think these are even better than the original! With far less sugar and saturated fats, they don’t have that sickly-sweet vibe going on. Plus no plastic wrapper!


120g Dessicated coconut 3 tbsps jaggery liquid or runny honey 1 tbsp vanilla extract 3 tbsp extra virgin cold-pressed coconut oil


5 tbsp Mason & Co. raw cacao powder 2 tablespoons homemade almond butter 3 tbsp extra virgin cold-pressed coconut oil 1 tbsp jaggery liquid or honey



What To Do

For this recipe we made our own chocolate using the organic cacao powder from Mason & Co. It was delicious, and surprisingly simple.

  1. First make the coconut filling. In a bowl, combine the coconut, jaggery liquid, vanilla, coconut oil and almond butter and stir through well until it becomes sticky.
  2. Line a baking tray with parchment paper and spread the coconut mix onto it and pop it in the freezer for 20 minutes.
  3. While it hardens up in the freezer, mix all the ingredients for the raw chocolate together in a pan over a very low flame, and whisk vigorously. After a while it should form a smooth liquid like melted chocolate.
  4. Remove the tray from the freezer and pour the prepared chocolate over the filling, and put it back in the freezer for another 20 minutes. The chocolate layer should have hardened.
  5. Remove from freezer and cut into slabs or just break it into pieces. This dish is perfect for when you are having friends over- put the plate in the middle and watch it disappear!
  6. Take pictures of your bounty bars, tag us and tell us how you liked them!

C H E C K   O U T   M O R E!