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4.67 from 3 votes

Customisable Vegan Bounty Bars

Customisable vegan bounty bars with a brownie base, sweet filling and chocolate ganache topping.
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 10



  • 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)

Chocolate topping


  • 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.


Cherry bounty: ½ cup dried cherries and ¼ beetroot.
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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