Homemade Bounty Bars – Vegan & Gluten Free
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
- Square baking pan 9×9 inch / 24×24 cm
INGREDIENTS
- 16 Medjool dates, pitted
- 1½ cups almond flour
- ⅓ cup unsweetened cocoa powder
- 3 tablespoons date syrup
- 2 cups finely shredded coconut, unsweetened
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup coconut cream
- 7 ounces/200 grams plant-based dark chocolate
- 4 tablespoons coconut oil
- Flaky sea salt, for topping (optional)
INSTRUCTIONS
- Line a square baking pan with parchment paper. In a food processor, blend the dates, almond flour, cocoa powder, and date syrup until the mixture becomes cohesive and sticky. Press the mixture firmly and evenly into the prepared pan. To avoid sticking, press down with another sheet of parchment or lightly oiled hands.
- In a separate bowl, mix the shredded coconut, maple syrup, vanilla extract, and coconut cream until a thick, paste-like consistency forms. Spread the coconut mixture over the base layer, smoothing it evenly with a spatula.
- Melt the chocolate and coconut oil together in a heatproof bowl set over a pot of gently simmering water (or in a microwave in short intervals), stirring until completely smooth. Pour the chocolate mixture over the coconut layer and tilt the pan to distribute it evenly. Sprinkle with flaky sea salt if using.
- Transfer the pan to the freezer for at least 2 hours, until the bars are fully set. Once frozen, remove from the pan and cut into 16 squares. Store in the freezer and serve chilled.
MY NOTES
FAQ
How to store these homemade Bounty bars
Homemade Bounty bars should be stored in an airtight container in the freezer for the best texture and shelf life. The cold temperature keeps the chocolate coating firm and the coconut layer fresh. When stored properly, they can last up to 3 months without compromising taste or texture. If you prefer a slightly softer texture, you can transfer a few bars to the refrigerator a couple of hours before serving. However, avoid storing them at room temperature for extended periods, as the coconut cream layer can soften too much and the chocolate may melt.
Can I use sweetened shredded coconut?
Yes, sweetened shredded coconut can be used in homemade Bounty bars, but it will result in a much sweeter product. The original recipe uses unsweetened coconut to balance the natural sweetness of the dates and maple syrup. If you use sweetened coconut, consider reducing the amount of maple syrup slightly to avoid overwhelming sweetness. Also, sweetened coconut may have added moisture or preservatives, which could affect the texture of the coconut layer. Make sure to mix thoroughly to achieve the desired consistency, and adjust liquid ingredients if the mixture becomes too wet or sticky.
Is there a substitute for date syrup in the base layer?
Several substitutes can be used in place of date syrup when making homemade Bounty bars. Maple syrup, honey, or agave nectar are common alternatives. Maple syrup works best as it has a similar consistency and blends well with cocoa and dates. Honey is thicker and slightly more flavorful, which may affect the final taste. If using agave, note that it’s sweeter than date syrup, so you may want to reduce the quantity slightly. Avoid using thin syrups like rice syrup unless you also adjust the dry ingredients to maintain the correct texture in the base layer.
Can I use almond butter or another nut butter?
Almond butter or other nut butters can be incorporated into homemade Bounty bars, though it may slightly alter the texture and flavor. Nut butters add richness and a creamy texture to the base or coconut layer. If using it in the base, reduce the amount of date syrup slightly to prevent it from becoming too soft. Peanut butter adds a more distinct flavor, while cashew butter offers a milder profile. Always use natural, unsweetened nut butter to maintain control over the sweetness and avoid unnecessary additives. Mix thoroughly to ensure even distribution and a consistent structure.
Do I need to soak the dates before blending them?
For homemade Bounty bars, soaking the dates is only necessary if they are dry or firm. Medjool dates are typically soft and sticky, making them ideal for blending without soaking. However, if your dates feel hard or crumbly, soak them in warm water for about 10 to 15 minutes to soften. Drain well before using, or the added water could make the base layer too wet. Properly softened dates help create a smooth, cohesive mixture that holds together well when pressed into the pan, which is essential for the structural integrity of the base layer.
Can I make the bars withouT a food processor?
Homemade Bounty bars can be made without a food processor, but it requires more manual effort. To prepare the base without one, finely chop the dates and mash them with a fork or potato masher until they form a paste. Mix in the almond flour, cocoa powder, and date syrup by hand until a sticky dough forms. For the coconut layer, simply mix the ingredients with a spoon or spatula. The food processor provides a more uniform texture, especially for the base, but careful hand-mixing can still yield good results with a bit more patience and time.
Can I use coconut milk instead of the cream?
Coconut milk can be used in place of coconut cream, but the results will differ in texture. Coconut cream is thicker and higher in fat, which gives the coconut layer its rich and stable consistency. If using canned coconut milk, let it sit undisturbed and use only the thickened cream that rises to the top. Avoid using the watery part, as it can make the filling too loose and prevent it from setting properly. For best results, stick with full-fat coconut cream or separate the thick portion from chilled canned coconut milk before mixing.
Best way to cut the bars cleanly after freezing
Allow the bars to sit at room temperature for 5 to 10 minutes before slicing. This softens the chocolate layer slightly, reducing the risk of cracking. Use a sharp knife and dip it in hot water, then wipe it dry before each cut. The heated blade helps glide through the chocolate and coconut layers smoothly. Cut these homemade Bounty bars directly in the pan or on a cutting board lined with parchment to prevent sticking. Clean the knife between cuts to maintain clean edges and an even, professional appearance.
