These no-bake bounty bars are the perfect balance of a creamy biscuit base, coconut filling, and rich dark chocolate. The best homemade bounty slice you’ll have!
If you’ve never had a bounty before it’s essentially coconut bar covered in milk chocolate. I wanted to make a twist on the original version by turning it into a no-bake slice. The main objective was to add a creamy biscuity base and I think I accomplished that. It took a bit of trial and error but I’ve found the easiest and tastiest version of a no-bake bounty slice.
If you wanted to make this gluten free just use GF oats and just double check that your dark chocolate doesn’t contain any gluten products.If you don’t have a food processor or high speed blender, you can grab this one off Amazon: Breville The Kitchen Wizz 8 Plus Food Processor, Silver BFP580SIL. It’s a little on the pricy side but if you’re a prolific baker or cook you’ll definitely get your use out of it.
If you like this recipe, head over and check out a few of my other indulgent desserts.
If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.
NO-BAKE VEGAN BOUNTY BARS
A delicious biscuit base with a coconnut chocolate topping.
- 1 cups oats
- 1 cup almond meal
- 1 cup pitted dates
- 4 tbsp coconut oil
- 1 tbsp maple syrup
- 2 cups desiccated coconut
- 200g dark chocolate
Step 1: Soak in the pitted dates in boiling water for 10 mins then drain.
Step 2: Add the dates, oats, almond meal, and 2 tbsp into a food processor and blitz until combined. The mixture will be sticky but easy to mould. Press the mixture into a 9 1/2 inch x 9 1/2 inch container lined with baking paper. This level will be relatively thick.
Step 3: For the coconut layer; process desiccated coconut, maple syrup, and 2 tbsp of coconut oil. Blend this together long enough just to combine, you don’t want to lose the texture of the coconut. Layer the coconut onto of the base. You want to push down to compact the coconut layer, to combine with the biscuit base and to create a barrier for the chocolate layer. You do not need to refrigerate the slice between layers.
Step 4: Melt down 200g of dark chocolate either in the microwave (stirring every 20 seconds) or over a double boiler. Pour the chocolate over the coconut, using the back of a spoon to spread evenly.
Step 5: Refrigerate for a minimum of 30 minutes before slicing. To make it easier to slice, run boiling water (slowly and carefully) over a sharp knife.