No-Bake Coconut Bounty Bars
Vegan, gluten-free, grain-free, low-glycemic, high protein, heart-healthy, Paleo
Are you kidding me…a vegan whole-food bounty bar! The combination of sweet & soft coconut, caramel and chocolate is delightful. I had to create a healthy version of this childhood favorite candy bar to indulge my sweet tooth. My bounty bars are low-glycemic and high in protein. Super easy to make … no baking required. I keep mine in the freezer, easy to grab and go. You will be forever spoiled once you try these heart-healthy treats…
No-Bake Coconut Bounty Bars
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
Base
1 cup cashews or macadamia nuts
1/2 cup shredded coconut
3 tablespoons almond flour
2 tablespoons maple syrup
1 teaspoon vanilla
A pinch of salt
Caramel
1 and 1/2 cups dates
1/2 can (6.75 oz) unsweetened coconut milk
1/3 cup almond butter
2 tablespoons coconut oil
1 tablespoon vanilla
1/2 teaspoon salt
Chocolate
1 cup 65-80% dark chocolate chunks
1 tablespoon coconut oil
large crystal salt
Makes 24 Bars
Instructions
Base
1. Combine cashews, coconut, almond flour, maple syrup, vanilla and salt into a blender or food processor. Pulse until you have a sticky paste.
2. Prepare a square pan 8x8 inches (20x20 cm) with parchment paper to cover the bottom and leave extra paper on sides to grab once bars are ready to cut. Scoop dough into pan and press down into a solid sheet. Freeze for 30 minutes.
Caramel
3. To make the caramel place all ingredients - dates, coconut milk, almond butter, coconut oil, vanilla and salt - into the cleaned blender or food processor and pulse until well blended into a creamy caramel.
4. Remove base from freezer and spread caramel layer evenly over the base. Return to freezer for another 30 minutes.
Chocolate
5. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 60 to 90 seconds. Remove and stir to combine into a glossy smooth chocolate coating.
Remove bars from freezer and cut into finger sized bars. Dip each bar into the melted chocolate and sprinkle large crystal salt to stick to the chocolate. Set down onto parchment paper to let harden in minutes
Photos by Milkshake Creative
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!