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stack of bounty chocolate bars with pink raspberry filling.

Raspberry Bounty Bars (Vegan)

Delicious and easy vegan recipe for chocolate covered raspberry bounty bars. Made with just a few simple ingredients, gluten-free and paleo.
Course Dessert
Cuisine European
Diet Gluten Free, Vegan, Vegetarian
Prep Time 20 minutes
Chilling Time 35 minutes
Total Time 55 minutes
Servings 10
Calories 371kcal



  • 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.


Calories: 371kcal | Carbohydrates: 26g | Protein: 4g | Fat: 31g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 218mg | Fiber: 5g | Sugar: 16g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg