These bars are like a delicious hybrid between the original bounty bar and raspberry ruffles, and I can confirm that these vegan raspberry bounties are BETTER than both of them! These homemade bounty bars are one of the easiest (tastiest) treats you can make. They don't require any cooking or baking and come together in just a few simple steps.
Their beautiful pink interior comes from using freeze-dried raspberries, which also gives them an intense raspberry taste that pairs so well with the other flavors of coconut and chocolate. Their romantic look also makes them the perfect treat for Valentine's Day!
What to expect from this recipe
- Better than the originals: These nostalgic treats taste even better than the original bounty bars and raspberry ruffles combined.
- Gluten-free: There is no gluten in the ingredients of these bars making them suitable for coeliacs and those who need to omit wheat or gluten as part of their dietary requirements.
- Store well at room temperature: These bars do not need to be refrigerated and last well in an airtight container at room temperature for about a week or so.
- Paleo-friendly: In case you're following a paleo diet, stick to dark chocolate for the coating to make these bounties paleo-friendly!
- Desiccated coconut: This is dried, finely ground coconut. It is different from coconut flour as it has a higher fat content and is usually drier than shredded coconut. Although if stuck, I recommend you go for shredded coconut in its place, not coconut flour.
- Creamed coconut: You can use either creamed coconut or coconut butter here, but not coconut oil. Creamed coconut/coconut butter contains both the oil and flesh of the coconut which is blended down into a paste. This gives the paste a distinctive coconut flavor and consistency.
- Freeze-dried raspberries: Instead of using fresh raspberries, this recipe calls for freeze-dried raspberries. There are a number of reasons for avoiding fresh or frozen raspberries, the main one being that they add moisture which will alter the overall consistency and give you a "soggy" filling. This also means that the shelf life of the bars will be longer and because there aren't any fresh berries in the mix, the chocolate bars do not need to be stored in the fridge. Freeze-dried raspberries also give a much more intense raspberry flavor and pink color.
- Sea salt: Just a pinch of sea salt, helps to intensify the flavor of these treats.
- Pure maple syrup: You can also opt for agave syrup as the liquid sweetener for this recipe.
- Vanilla extract: Opt for a vegan-friendly and good quality vanilla extract. Luckily, most large supermarkets now stock vanilla extract which is labeled “suitable for vegans”. But if you’re in doubt, some brands I’d recommend are Neilsen Massey pure vanilla extract and Taylor and Colledge vanilla bean extract.
- Plant-based milk: You can use any plant-based milk of your choice here. Coconut milk or almond milk are great ones if you want to keep the recipe gluten-free and paleo.
- Chocolate: You can either use dark chocolate or vegan milk chocolate. I personally prefer to use a "milk" chocolate for these bounty bars as that makes that helps to mimic the taste of the original bars as closely as possible. Ombar chocolate is a great brand if you can get your hands on it.
How to make vegan bounty bars
Blend the filling
These delicious bounty bars come together in just a couple of easy steps. Firstly, you'll make the coconut raspberry filling which just entails blending all of the ingredients together! The desiccated coconut goes into the food processor along with the creamed coconut, freeze-dried raspberries, and salt.
Blend everything until you have a light floury consistency. The wet ingredients (maple syrup, vanilla extract, and plant-based milk) go in at the very end, and when blended they will bind all of the other ingredients together to form a sticky dough.
Shape the bars
For the next step, you'll separate the mixture out into evenly weighed portions. You can eye-ball the amount but I prefer to use digital kitchen scales to get even 40g servings.
You'll then roll these servings into balls and flatten them down into a chocolate bar shape using your fingers. Place the prepared bars on a baking sheet lined with some parchment paper or a silicone mat and place them in the freezer to set for at least one hour.
Coat in chocolate
To melt the chocolate, I recommend using the double boiler method. A double-boiler consists of a water bath made using a saucepan which is filled about quarter ways with water. Place the saucepan on low-medium heat so that the water gently simmers. Add the chocolate to a heat-resistant bowl (which covers the entire circumference of the saucepan). The steam that rises from the simmering water will gently melt the chocolate.
It’s important not to apply direct heat to chocolate as it will burn, also, make sure you avoid water splashing into the bowl at all costs as this will cause the chocolate to seize.
To get a nice shiny coating, first, chop the chocolate finely and add two-thirds to the double boiler and melt. Once melted through, remove from the heat and stir in the other one-third of chopped chocolate and stir until it melts into the remaining chocolate. This process is known as seeding.
Insert a toothpick into each bar and dunk them in the chocolate, sit the coated bars on a sheet of parchment paper to dry. Once set, you can dip them in the chocolate for a second coating. Lastly, sprinkle with some freeze-dried strawberries.
More vegan candy bars
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- 2 cups (170 g) desiccated coconut
- 6 ½ tablespoons (100 g) creamed coconut , or coconut butter
- ½ cup (60 g) freeze dried raspberries
- Pinch sea salt , or pink Himalayan salt
- 3 tablespoons (45 ml) pure maple syrup
- ½ teaspoon (2.5 ml) vanilla extract
- 1 tablespoon (15 ml) plantbased milk of choice
- 8 oz (220 g) vegan chocolate
- Add the desiccated coconut, creamed coconut, freeze-dried raspberries, and salt and blend until evenly mixed. Add in the maple syrup, vanilla extract, and plant-based milk and blend again for a few minutes, until everything has combined and the mixture starts to stick together.
- Separate the mixture into about 30g-40g weighed portions. Line a baking tray with parchment paper.
- Roll the mixture into balls and then flatten them down into a chocolate bar shape using your fingers.
- Set the bars on the baking tray lined with parchment paper and place in the freezer for at least 30 minutes.
- Finely chop the chocolate. Melt two-thirds of the chocolate over a double boiler. Once melted, remove from the heat and stir in the remaining third of chopped chocolate. Transfer the melted chocolate to a tall jar if desired (this will allow you to dunk the bars and coat them).
- Insert a toothpick into each bar and dunk them in the chocolate, sit the coated bars on a sheet of parchment paper to dry. Once set, you can dip them in the chocolate for a second coating. Lastly, sprinkle with some freeze-dried raspberries.
- Store these chocolate bars at room temperature in an airtight container.
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