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Vegan Coconut Raspberry Bounty Bars

These quick and easy Vegan Coconut Raspberry Bounty Bars are a delightful treat, combining a fruity raspberry center with a rich coconut base, all enveloped in glossy dark chocolate.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 5 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: Dessert, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

For the bars
  • 130 grams shredded coconut
  • 1 pinch salt
  • 100 grams coconut milk fat only Use the solid top layer from canned coconut milk
  • 20 grams coconut oil
  • 2 tablespoons agave syrup Can substitute with maple syrup or light corn syrup
  • 1/2 teaspoon vanilla extract
  • 40 grams raspberries, frozen or fresh Freeze if using fresh for less moisture
  • 100 grams dark chocolate for coating Choose high-quality dark chocolate (60–70% cocoa)

Method
 

Preparation
  1. Place shredded coconut, salt, coconut milk, coconut oil, agave syrup, vanilla extract, and raspberries in a pot and cook briefly over medium heat until melted and combined.
  2. Spread the mixture evenly in a loaf pan lined with baking paper or form into balls.
  3. Let the bars or balls set in the freezer for about 2 hours.
  4. Melt the chocolate and coat the bars or balls with it.
  5. Allow the coated bars or balls to rest in the refrigerator for about one hour.

Notes

Serve chilled with mint or extra shredded coconut. Store in an airtight container in the refrigerator for up to 7 days or freeze for up to a month, thaw before serving.