Vegan Raspberry Bounty Bars (Healthier) (2024)

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A creamy coconutty bar with a layer of raspberry jam all dipped in chocolate – these vegan raspberry bounty bars are like little bites of heaven!

I’m sure most of you will know what a bounty bar is, but just in case you’ve never heard of or tried one before, bounty bars are a popular coconut-filled chocolate bar. They are known for their distinctive combination of sweet, moist, and chewy coconut filling coated with a layer of milk or dark chocolate.

What makes these vegan raspberry bounty bars special?:

My take on the traditional bounty bar is one with less sugar, no dairy and I coated them in good quality dark chocolate for a hit of antioxidants. I also added a raspberry chia layer packed with vitamins, fibre and good fats from the chia seeds. I’ve been making these vegan raspberry bounty bars for years and I’m still surprised at how well raspberries and coconut go together. The contrast between the sweet and nutty taste of coconut and the tartness the raspberries complement each other so well!

As well as being healthier, these bars are also easy to make with only a handful of ingredients.

What you need to make these vegan raspberry bounty bars:

Desiccated coconut – Of course, this wouldn’t be a bounty bar recipe without it!

Coconut cream – I’m using coconut cream instead of coconut milk to add more creaminess and make the bars more moist. You now can get coconut cream from most major supermarkets.

Coconut oil – as well as help hold the bars together, coconut oil will also enhance the flavour of the coconut in these bars.

Maple syrup – I used a little in the coconut mixture and a little it more in the raspberry chia layer. You can substitute with another liquid sweetener like honey, agave, rice syrup, etc.

Raspberries – You can use frozen or fresh. I prefer using frozen raspberries since they tend to be packed with more nutrients and work out cheaper than fresh. They’re also really convenient to have in the freezer for when you need some without worrying about them going off before you get the chance to use them!

Chia seeds – Packed with fibre, good fats and antioxidants. They also help set the raspberries into a jelly like texture.

Dark chocolate – I usually go for a 70% dark chocolate, but any chocolate will work.

These vegan raspberry bounty bars are:

Vegan
Gluten-free
Nut-free
Dairy-free
Lower in sugar
Easy to make
Made with better for you ingredients
So tasty!

How to store your vegan raspberry bounty bars:

You can store these vegan raspberry bounty bars in an air-tight container in the fridge for up to 4 days. You can also freeze them in the freezer for up to 3 months. You’ll need to take them out 10-15 minutes before serving to thaw.

A creamy coconutty bar with a layer of raspberry jam all dipped in luxurious dark chocolate - these vegan raspberry bounty bars are like little bites of heaven!

5 from 5 votes

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Prep Time 20 minutes mins

Chill time 2 hours hrs

Course Dessert

Servings 10

Calories 236 kcal

Ingredients

100g desiccated coconut
5 tbsp coconut cream*
2 tbsp maple syrup
2 tbsp coconut oil
1/2 tsp vanilla extract optional
Pinch of salt

For the raspberry chia layer

200g raspberries**
1 1/2 tbsp maple syrup
1/2 tbsp lemon juice
2 tbsp chia seeds

For the chocolate coating

150g dark chocolate melted

Instructions

Make the raspberry chia layer - place the raspberries, maple syrup and lemon juice in a small sauce pan. Cook over a medium heat while mashing the raspberries with the back of a wooden spoon.
Once you have a sauce like consistency, take off the heat and mix in the chia seeds. Set to one side and allow to cool completely.
Add all the coconut layer ingredients to a food processor and blend until the mixture starts to come together.
Press into a loaf tin lined with baking paper and top with the cooled raspberry chia mixture. Freeze for a couple of hours until set enough to slice into bars/squares.
Dip in the melted dark chocolate, or place each bar on a fork and drizzle the chocolate on top and down the sides to coat.
Place back in the freezer for 5-10 minutes until the chocolate is set and enjoy!

Notes

Store in an air-tight container in the fridge for up to 4 days or in the freezer for up to 3 months.

* You can now find coconut cream in most supermarkets, but you can use full fat coconut milk instead.

** Fresh or frozen raspberries will work. You can also use different berries.

Nutrition

Calories: 236kcalCarbohydrates: 18gProtein: 3gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 0.5mgSodium: 9mgPotassium: 235mgFiber: 5gSugar: 9gVitamin A: 14IUVitamin C: 6mgCalcium: 43mgIron: 3mg

Keyword bars, coconut recipes, dark chocolate, easy dessert, healthy dessert, no-bake, raspberries, raspberry recipes, vegan dessert, vegan recipes

Tried this recipe?Let us know how it was!

If you enjoyed these vegan raspberry bounty bars, you may also like these recipes:

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Coconut Caramel Bars

Nadia2023-10-04T17:31:14+01:00October 4, 2023|Bars, Chocolate, Dairy Free, Desserts, Gluten Free, Nut Free, snack, Vegan, Vegetarian|19 Comments

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19 Comments

NadiaSeptember 10, 2020 at 10:57 am - Reply
I’ve been told that it’s like coconut butter. We can’t get coconut butter in the UK only creamed coconut. It is solid at room temperature ?
NadiaOctober 21, 2020 at 2:32 pm - Reply
We can only get creamed coconut in the UK and I was told that the equivalent is coconut cream. It should still work as long as the coconut cream isn’t too soft.
Meire EllenOctober 9, 2022 at 6:16 pm - Reply

Perfect ??
- NadiaOctober 10, 2022 at 4:58 pm - Reply
  Thank you ? Glad you enjoyed them Meire
LubnaOctober 10, 2022 at 8:09 am - Reply
Will try
- NadiaOctober 11, 2022 at 11:00 am - Reply
  Let me know what you think 🙂
LEILADecember 2, 2022 at 2:40 pm - Reply

WOW LOVE IT
- NadiaDecember 3, 2022 at 12:03 pm - Reply
  So glad you enjoyed them Leila 😀 x
NadiaMay 9, 2023 at 2:14 pm - Reply
Hi Siamma 🙂 it’s canned coconut milk, sorry if that wasn’t clear! x
SiammaAugust 18, 2023 at 3:49 pm - Reply
Hi Nadia,
Me again. I hope you don’t mind me pointing out that you can get coconut cream in all the supermarkets in the UK.
Thanks. x
- NadiaAugust 21, 2023 at 10:31 am - Reply
  Hi Siamma 🙂 Thank you for letting me know. I’ve never seen it before, so it must be a new thing. Coconut cream definitely didn’t exist in the UK when I posted this recipe a few years ago. I’ll keep an eye out on my next shopping trip 🙂 x
FrederiekeSeptember 4, 2023 at 7:29 am - Reply
Is this recipe freezer friendly?
- NadiaSeptember 4, 2023 at 11:05 am - Reply
  Hi Frederieke 🙂 Yes, you can store them in an air-tight container in the freezer for up to 3 months.
TaniaOctober 5, 2023 at 1:40 pm - Reply

These are EPIC! Love the taste of coconut and raspberry together with the chocolate/
- NadiaOctober 6, 2023 at 1:03 pm - Reply
  I agree – think the flavours go so well together! So glad you enjoyed them Tania 🙂 xx
DeeOctober 6, 2023 at 7:03 pm - Reply

Not a massive coconut fan, but I made these for my son who is. He absolutely loved them and I enjoyed them too. Not overly sweet, but just enough to satisfy our sweet tooth. Making again for sure!
- NadiaOctober 7, 2023 at 3:05 pm - Reply
  So glad your son enjoyed them 🙂 I think the raspberry jam breaks through the coconut flavour beautifully so the coconut isn’t so overwhelming. Thank you for your feedback Dee! x
MaisOctober 8, 2023 at 4:44 pm - Reply

I made it (I stirred in the melted chocolate to get it more fudgy) and it was incredible!!! I can’t stop eating it
- NadiaOctober 9, 2023 at 1:07 pm - Reply
  You stirred the chocolate into the coconut mixture? Need to try making it your way! So glad you liked it 🙂 x