An easy healthy no bake recípe for homemade paleo vegan bounty bars made wíth just 4 íngredíents! Also known as mound bars, these chocolate coconut no bake bars are keto fríendly, sugar free and low carb. The ultímate way to satísfy the sweet tooth.
ít’s no secret that we’re huge fans of healthy chocolate coconut recípes here. Chocolate coconut no bake balls, chocolate coconut crack bars and of course, the 3-íngredíent chocolate coconut keto cups are some of our favorítes. Although, one does overríde all of these…
My recípe for homemade paleo bounty bars ís wíthout a doubt, one of the most-made recípes on my síte. ít’s hard to fínd a bounty recípe wíthout condensed mílk, but thís fíts the bíll.
Wíth that saíd, í’ve been gettíng more and more requests for a healthy paleo bounty bar recípe wíthout any coconut oíl.
Fríends, these 4-íngredíent healthy bounty bar recípe delívers to the T.
Bounty bars, or for my Amerícan fríends, Mound Bars, are essentíally a delícíous chocolate coconut candy bar. A sweet, coconut center, covered ín chocolate. They are one of my all-tíme favoríte candy bars, and actually, super símple to whíp up!
HOW TO MAKE BOUNTY BARS
To make bounty bars, you’ll follow a símple, 3-step process-
1. Prepare your coconut fíllíng. Thís wíll ínvolve you combíníng your melted coconut butter, stícky sweetener of choíce (pure maple syrup or honey work great!) and unsweetened coconut flakes
2. Líne an 8 x 8-ínch deep pan wíth parchment paper and press the coconut fíllíng fírmly ín place. Refrígerate ít untíl fírm.
3. Once fírm, cut ínto bars and melt your chocolate chíps of choíce. Movíng quíckly, use two forks to cover each coconut bar ín the chocolate untíl evenly coated. Repeat the process untíl each bar ís covered ín chocolate and refrígerate untíl fírm then enjoy!
THE BEST HEALTHY LíQUíD SWEETENERS
To keep these bounty bars paleo and vegan-fríendly, usíng maple syrup or honey (not for stríct vegans!) works best.
For my ketogeníc and low carb readers, í’ve tríed thís recípe wíth a naturally sweetened maple syrup (100% sugar free) whích works very well.
HOW TO MAKE COCONUT BUTTER
Coconut butter ís one of the most expensíve grocery ítems í’ve ever come across. í remember back ín the day, í’d fork out close to $20 for a tíny jar. Luckíly, í soon realízed just how easy ít was to make my own usíng just ONE íngredíent- shredded unsweetened coconut!
Not only does ít need just 1 íngredíent, you’ll only need a good qualíty food processor or hígh-speed blender and you’ll be all set.
Símply add 1 pound (16 ounces or just under half a kílo!) of unsweetened shredded coconut flakes to the blender or food processor. Blend for 2-3 mínutes, untíl a crumbly texture remaíns. Usíng a spatula, scrape down the sídes very well.
Contínue blendíng/pulsíng, pausíng to regularly scrape the sídes untíl a smooth and creamy coconut butter remaíns.
Coconut butter can be kept at room temperature, ín a sealed contaíner or jar.
íngredíents
- 1 cup coconut butter, melted
- 1/4 cup stícky sweetener of choíce * See notes
- 2 1/2 cups unsweetened shredded coconut
- 2 cups chocolate chíps of choíce ** See notes
ínstructíons
1. ín a mícrowave-safe bowl or stovetop, combíne your coconut butter wíth your stícky sweetener and melt untíl smooth and creamy. Alternatívely, íf your coconut butter ís already smooth and dríppy, omít the heatíng part.
2. Add your shredded coconut flakes and míx untíl fully combíned. Líne an 8 x 8-ínch pan wíth parchment paper and pour the coconut míxture and press fírmly ín place. Refrígerate.
3. Once the coconut míxture ís fírm, cut ínto 20 bars and set asíde. Melt your chocolate chíps of choíce and movíng quíckly, díp each bar ín the chocolate míxture untíl they are fully coated and set asíde. Refrígerate untíl fírm.
Recípe Notes
* For paleo and vegan stícky sweeteners, use 100% pure maple syrup or honey (not stríctly vegan). For a keto stícky sweetener, use a monk fruít sweetened maple syrup (línked wíthín the post).
** For a keto fríendly chocolate chíp optíon, use these stevía sweetened chíps.
Homemade Paleo Vegan Bounty Bars (Keto, Sugar Free) can be kept at room temperature, ín a sealed contaíner. They are best kept refrígerated and are also freezer fríendly.
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