Customisable vegan bounty bars with a brownie base, sweet filling and chocolate ganache topping. No bake and healthy!
Bounties are long bars of a sweet coconut filling dipped in crackly chocolate. For my version, I added a chocolate brownie base (sooooo good) and a chocolate ganache topping with a sprinkling of pistachios.
When I deliver workshops in Australia, I love demonstrating how to make this bounty slice as you can easily adapt it to your taste preferences and you can flavour the bounty filling however you like! You can use dried cherry (to make it like a Cherry Ripe!), mint, lemon, raspberry and whatever else you might desire!
The recipe and method is quite child friendly too as there is no heating and most of it can be prepared in a mixing bowl. You just might need a food processor for the brownie base, but kids will love eating the leftovers.
The ingredients are super simple and include a range of coconut, nuts, sweeteners and chocolatey ingredients!
Over the last few years, I've fallen in love with one ingredient in particular: coconut butter! Have you heard of it? It's basically ground up coconut. The difference between coconut butter and coconut oil is the same as the difference between peanut butter and peanut oil.... got it?
I prefer using coconut butter rather it's oil counterpart as it's less processed and has allll the fibre that coconut oil doesn't have.
My recipes in my ebook (which I use for my commercial cake business) use coconut butter as a main ingredient. That's how much I love it!
For this recipe, I used Niulife's coconut butter which is the real deal. Just look at that consistency. It's thick and creamy with a bit of texture from the coconut. Ahhhhhh!
Drooling yet? I sure am!
I hope you enjoy this recipe!
Customisable Vegan Bounty Bars
Ingredients
Base
- 2 cups pecans or walnuts
- 1 cup dates, soaked in water for 4 hours then drained
- ½ cup cocoa or raw cacao powder
- Pinch of any good quality salt
Filling (see notes for flavours)
- 3 cups dessicated or shredded coconut
- 1 cup thick scoopable canned coconut cream
- ½ cup coconut butter, softened
- ½ cup any light-coloured sweetener, such as rice malt syrup or maple syrup
Chocolate topping
- ½ cup cacao butter, roughly chopped
- ½ cup thick scoopable canned coconut cream
- ¼ cup cocoa or raw cacao powder
- ¼ cup coconut nectar, or to taste
Instructions
- Add pecans/walnuts to a food processor and blitz until coarse crumbs. Add rest of base ingredients and process until combined.
- Press into the base of a lined loaf tin (I used a 28x13cm rectangular tin)
- For the filling, add all ingredients to a mixing bowl and mix until combined. Mix in flavourings if desired (see notes).
- Firmly press filling into the loaf tin.
- For the chocolate topping, melt the cacao butter in a saucepan over low heat until just melted. Add rest of ingredients and mix until combined. If there is still oil floating on the top, emulsify by using a whizz stick.
- Pour chocolate on coconut filling and decorate as desired.
- Set aside in the fridge for 6 hours or until the coconut is firm (you'll know when it's set when you can press the chocolate and there is no indentation.
Notes
Raspberry bounty: ⅔ cup berries, ¼ cup beetroot, extra ¼ cup coconut butter.
Mint bounty: 1 cup mint leaves, ½ cup loose spinach leaves, Dash of peppermint essential oil if desired.
Lemon turmeric bounty: Juice and zest of 2 lemons, 1 tbsp turmeric powder. For the cherry, raspberry and mint bounty, add flavourings with half of the bounty mixture in a food processor and blitz until combined. Mix flavoured bounty filling with the remaining plain filling.
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I'm obsessed with bounties and have tried many different recipes for raw bounty slice over the years, and honestly this is the most delicious recipe!!! I'm slowly getting my partner into raw alternatives, so he can be quite fussy haha, but i made these for his work lunches (not telling him they're vegan or healthy), and he came home raving about how these taste BETTER than any coconut dessert he's ever had!
I was out of cacao butter but used coconut oil for the chocolate top, and it worked a treat! I also used butterfly pea power for the beautiful depth of colour.
I'm seriously obsessed, will be making these all the time.
That's soo amazing to hear Parveen, especially that you've enjoyed it more than other bounty recipes! And that's AMAZING that your partner enjoyed it too! I hear you - my partner is fussy with his food too. Thanks for your ever so kind comment - it made me smile! Have a lovely week 🙂
Hi Anthea,
Yes it looks awesome, however I have reservations about the combination of some ingredients. They sound a bit uncomplimentary to me. Sorry I don't mean to be pessimistic, I was wandering if you could assure me that beetroot and cherries (dried) do combine to taste good and raspberries also do taste good with beetroot. Yes I know i can try other flavors. Am curious about this one though.
Hi Shamani, thanks for your comment! The beetroot is not very noticeable as the raspberries/cherries and coconut overpowers it. I used it mostly for the colour and because beetroot powder is harder to find. However, if you don't like the taste of beetroot, I'd recommend you use beetroot powder or a pink/red coloured fruit powder. Thanks!
Hello Athena,
Well done, you have the most beautiful raw cake creations. I want ask if I can substitute the coconut cream with something else? Thanks
I wish I live in Australia, I would have come to you for classes?. I am a home baker but I’m so scared to take the leap to start my own business, I need someone to give me that motivation to go for it.
Thanks! You could possibly substitute the cream with plant-based milk and coconut oil! You’ll need enough oil for it to solidify.
And thank you for your kind words! I'm sure there's someone in your country who offers similar dessert classes?
Beautiful, love all the colors! How many days will these keep for? Thanks so much!
Thanks Sel! They will keep in the fridge for 5 days in an airtight container or in the freezer for months 🙂
Hi! I plan on adapting this gorgeous recipe a bit and one of the changes will be to make a keto baked brownie base (I am diabetic so can't do all the dates) I plan on baking the brownie in the pan first and then cooling it completely before adding the filling and the chocolate topping. Do you think if I just line the pan with parchment, I can do this and then lift the whole thing out to slice once it's all set? Thanks!
Yes you could absolutely do that! Yes, parchment paper will allow you to lift the whole slice out easily. Let me know how you go 🙂
This bounty-slice looks Awesome!!!! I think this brownie-base so tasty as they look,Thanks for sharing.