These homemade keto bounty bars taste better than the original candy bar and need just 4 ingredients! This easy 5-minute recipe combined chocolate and coconut, and is a quick dessert which tastes like a Mound bar! Paleo, Vegan and Nut-Free!
Homemade Bounty Bars
I am ALL about the low carb chocolate coconut recipes. I’m also all about the homemade candy bar copycat recipes.
It’s no secret I love re-creating candy bars. We’ve had keto kit kat bars, keto Twix bars, and even a keto snickers.
It’s also no secret that I love the chocolate and coconut combination- As seen in this chocolate coconut no bake bars recipe, truffles and even in coconut brownies.
It was only a matter of time before Bounty Bars made the picture!
I’ve made a paleo and vegan version of the popular bounty bar before, but not a keto version. Bonus? This recipe is also completely nut-free too!
When readers have asked me what a Bounty Bar is, I often assume they must be from the Northern Hemisphere.
Often referred to as Mounds Candy Bars, Bounty Bars are a thick and chewy coconut bar, covered in chocolate. In essence, Bounty Bars and Mound Bars are exactly the same!
Initially, I wanted to make my homemade bounty bars using coconut butter, but readers have mentioned in the past how difficult it is to find or make.
The texture of these homemade bounty bars is EXACTLY like the candy bar itself- The coconut filling is dense, slightly crumbly and slightly chewy.
Taste-wise, it’s identical to what a normal bounty or mound bar would taste like- A sweet, coconut filling covered in chocolate!
To make my homemade keto bounty bars, you only need FIVE ingredients-
- Shredded coconut flakes
- Canned coconut milk
- Keto Maple Syrup
- Coconut Oil
- Sugar Free Chocolate Chips
That’s it!
SHREDDED COCONUT FLAKES
There are several kinds of shredded coconut flakes on the market. Generally speaking, they all can be used for the recipe, provided they are unsweetened.
The best kind of coconut to use would be shredded coconut flakes or macaroon style coconut flakes (often referred to as desiccated coconut).
These two kinds of coconut flakes have the best texture to ensure the bounty bars remain chewy and slightly crumbly. Any larger flakes, and you’ll find it difficult to hold shape unless you compensate by adding more syrup.
KETO MAPLE SYRUP
A syrup is highly recommended to be used, as it gives a subtle sweetness, but also helps hold the bars together better.
I use a keto maple syrup, which provides ample sweetness. It isn’t overpowering and has a great, viscous texture.
SUGAR FREE CHOCOLATE CHIPS
Any sugar free chocolate chip brand can be used, provided they are suitable for your diet and have melting capabilities.
I use stevia-sweetened chocolate chips, which melt beautifully and have a great taste. A stevia sweetened chocolate bar can also be used to coat the coconut bars.
TIPS AND TRICKS FOR PERFECT HOMEMADE BOUNTY BARS
When making the coconut bars, work very quickly, in order to ensure the coconut oil doesn’t start to separate.
It is best to use a high-speed blender or food processor to speed up the process, and also ensure the ingredients are fully combined. Mixing by hand is fine, but you’ll find the bars to be a little more course.
Slice your coconut bars and place them in the freezer for 5 minutes, prior to dipping in the melted chocolate. This will ensure if you used a particular brand of shredded coconut which isn’t as dense, it won’t fall apart.
Store homemade bounty bars in the fridge, even though they keep at room temperature. This will ensure they maintain their shape and form. Enjoy homemade bounty bars at room temperature, as the coconut filling will have the best texture.
Keto bounty bars are freezer friendly and can last up to 6 months.
A quick and easy candy bar copycat, these homemade keto bounty bars will be your new favorite! Low carb, sugar free and ready in minutes, you have no excuses not to whip them up!
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Homemade Keto Bounty Bars (Paleo, Vegan)
Ingredients
- 4 cups unsweetened shredded coconut
- 1/4 cup keto maple syrup * See notes
- 2/3 cup coconut oil, melted
- 2/3 cup canned coconut milk
- 2-3 cups chocolate chips of choice
Instructions
- Line a 10 x 10-inch square pan with parchment paper and set aside.
- In a high-speed blender or food processor (or large mixing bowl), blend all your ingredients, except for the chocolate, until a thick batter remains.
- Pour the coconut batter into the lined pan and press firmly into place. Refrigerate until firm.
- Once firm, cut your coconut bars up into 24 small bars or 12 larger ones. Place in the freezer.
- Melt your chocolate chips of choice. Remove coconut bars from freezer and moving quickly, dip each bar in the melted chocolate until evenly coated. Once all the chocolate is used up, refrigerate the bounty bars until firm.
Notes
Nutrition
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Oh my goodness where have you been? Cannot wait to try try them! Thanks
Please do, Catherine! 🙂
Would I be able to substitute the maple syrup for coconut butter ?? If so how much. Thanks in advance xx
Hi there, that won’t work at all.
what substitute could be used for maple syrup?
I haven’t tried it myself but feel free to experiment and see 🙂 You could use agave nectar, honey or brown rice syrup.
This sounds awesome. I’m wondering if I could use macaroons that I made the other day for this? My macaroons seem to be dryer than they should be. So I was thinking I might just throw them in the food processor with the rest of the ingredients. Dumb idea?