If you’re searching for a delightful treat that marries tropical coconut with bright, fruity raspberry, then this Vegan Raspberry Bounty Bars Recipe is exactly what you need to try. These bars capture the luscious creaminess of coconut and the zing of freeze-dried raspberries, all enveloped in a rich vegan chocolate shell. Not only are they incredibly satisfying, but they also come together easily with wholesome ingredients, making them a perfect homemade snack or dessert you’ll be proud to share.
Ingredients You’ll Need
Gathering simple yet dynamic ingredients is the key to nailing these Vegan Raspberry Bounty Bars. Each component plays a crucial role in balancing texture, flavor, and visual appeal—from creamy coconut to tart raspberries and silky chocolate coating.
- Desiccated coconut: Provides the chewy, classic base texture typical of bounty bars.
- Creamed coconut (or coconut butter): Adds rich, creamy moisture to bind the bars together smoothly.
- Freeze-dried raspberries: Imparts vibrant color and a pleasant tartness without adding moisture.
- Sea salt (or pink Himalayan salt): Enhances all the flavors, balancing sweetness and boosting taste complexity.
- Pure maple syrup: A natural sweetener that complements the coconut’s earthiness perfectly.
- Vanilla extract: Lends a warm, aromatic hint that deepens the overall flavor.
- Plant-based milk of choice: Just enough to bring the mix together without sogginess—almond, oat, or soy milk work beautifully.
- Vegan chocolate: Essential for that luscious outer coating that transforms these bars from simple bites into irresistible treats.
How to Make Vegan Raspberry Bounty Bars Recipe
Step 1: Mix the Coconut and Berries
Begin by combining the desiccated coconut, creamed coconut, freeze-dried raspberries, and a pinch of salt in a food processor or blender. Pulse until they are evenly mixed, creating a base that’s fragrant and colorful.
Step 2: Add the Sweeteners and Milk
Next, add in the maple syrup, vanilla extract, and your chosen plant-based milk. Continue blending until the mixture sticks together nicely, ensuring every bite will be moist but firm enough to hold shape.
Step 3: Form the Bars
Divide the coconut mixture into 30-40 gram portions—about the size of a small snack bar. Roll each portion into a ball and gently flatten it with your fingers into a bar shape. Placing them on a baking tray lined with parchment paper sets you up for easy handling.
Step 4: Chill the Bars
Pop the tray into the freezer for at least 30 minutes. This step firms up the bars, so they’ll be easier to coat in chocolate later on and hold together beautifully.
Step 5: Prepare the Chocolate Coating
Finely chop your vegan chocolate. Melt about two-thirds of it over a double boiler, stirring gently to achieve a smooth consistency. Remove from heat, then stir in the remaining third of chopped chocolate to temper it—this ensures a glossy finish and a perfect snap.
Step 6: Coat and Finish the Bars
Insert a toothpick into each bar and dip it into the melted chocolate until fully coated. Set each bar on a fresh parchment sheet to harden. For extra indulgence, dip a second time once the first coat sets, then sprinkle with more freeze-dried raspberries for a beautiful, textured finish.
Step 7: Final Storage
Once the chocolate is fully set, you can store these beauties at room temperature inside an airtight container. They’ll keep their fresh taste and texture, making it easy to enjoy these bars whenever a sweet moment calls.
How to Serve Vegan Raspberry Bounty Bars Recipe
Garnishes
Sprinkling a little extra freeze-dried raspberry powder or coconut flakes on top right after coating adds a lovely pop of color and a burst of fruity flavor, making each bite feel even more special.
Side Dishes
Pair these bounty bars with a fresh berry smoothie or a cup of your favorite plant-based milk for a refreshing and satisfying snack time combo. They also shine alongside vegan coffee drinks or herbal teas for a relaxing afternoon treat.
Creative Ways to Present
Try arranging the bars on a rustic wooden board with small bowls of toasted coconut flakes, fresh raspberries, and dark chocolate chunks for a charming dessert spread that will wow your friends and family. Wrapping each bar in wax paper tied with twine makes for adorable, giftable treats as well.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vegan Raspberry Bounty Bars Recipe bars in an airtight container at room temperature away from heat or direct sunlight. They will stay fresh for several days, perfect for enjoying a quick energy boost anytime.
Freezing
To extend their shelf life, freeze the bars in a single layer on a parchment-lined tray. Once frozen solid, transfer them to a sealed freezer-safe container. They can be frozen for up to a month without losing texture or flavor.
Reheating
When ready to enjoy frozen bars, simply let them thaw at room temperature for about 15-20 minutes—no microwaving needed. This keeps the chocolate shell crisp and the inside perfectly soft.
FAQs
Can I use fresh raspberries instead of freeze-dried in this Vegan Raspberry Bounty Bars Recipe?
Fresh raspberries contain moisture that could change the texture and make the bars soggy, so freeze-dried raspberries are recommended to maintain that perfect consistency and tartness.
What type of vegan chocolate works best for coating the bars?
Look for high-quality dark vegan chocolate with a good cocoa content (around 60-70%) for a rich and smooth coating that hardens well and complements the coconut sweetness.
Is there a substitute for creamed coconut if I can’t find it?
You can use coconut butter as a substitute, as it offers similar creaminess and fat content, helping to bind the bars together just as well.
Are these bars shelf-stable, or do they need refrigeration?
They’re stable at room temperature in an airtight container for several days, but if your home is warm, refrigeration can help maintain their firmness without affecting taste.
Can I add nuts or other ingredients to this Vegan Raspberry Bounty Bars Recipe?
Absolutely! Chopped almonds or pistachios make a delicious crunchy addition, and a touch of coconut extract can further enhance the tropical flavor. Just be sure not to add too much extra moisture.
Final Thoughts
There’s something truly joyful about making your own sweets from scratch, especially when they come together with such simple, wholesome ingredients like in this Vegan Raspberry Bounty Bars Recipe. Whether you’re treating yourself or sharing with loved ones, these bars deliver a beautiful balance of rich, creamy coconut and bright raspberry flavor wrapped in luscious chocolate. Give them a try—you might just find your new favorite snack!
Print
Vegan Raspberry Bounty Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Raspberry Bounty Bars are a deliciously healthy treat combining coconut, freeze-dried raspberries, and rich vegan chocolate. Easy to prepare and no baking required, these bars offer a perfect balance of fruity tartness and creamy chocolate indulgence, ideal for a wholesome snack or dessert.
Ingredients
Main Ingredients
- 2 cups desiccated coconut
- 6 ½ tablespoons creamed coconut (or coconut butter)
- ½ cup freeze dried raspberries
- Pinch sea salt (or pink Himalayan salt)
- 3 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- 1 tablespoon plant-based milk of choice
- 8 oz vegan chocolate
Instructions
- Mix Ingredients: Add the desiccated coconut, creamed coconut, freeze-dried raspberries, and salt into a blender or food processor and blend until evenly mixed. Then add the maple syrup, vanilla extract, and plant-based milk, blending again for a few minutes until the mixture combines well and starts to stick together.
- Portion Mixture: Weigh out the mixture into portions of about 30g to 40g each. Line a baking tray with parchment paper to prepare for shaping.
- Shape Bars: Roll each portion into balls and then flatten them into a chocolate bar shape using your fingers, placing each shaped bar onto the lined baking tray.
- Freeze Bars: Place the tray with bars into the freezer for at least 30 minutes to firm up.
- Melt Chocolate: Finely chop the vegan chocolate. Melt two-thirds of the chocolate using a double boiler method. Remove from heat and stir in the remaining third of the chopped chocolate to temper it for smooth texture. Transfer melted chocolate to a tall jar for easy dipping.
- Coat Bars: Insert a toothpick into each bar, then dunk them in the melted chocolate to coat. Set the coated bars on parchment paper to dry. Optionally, dip them a second time for extra chocolate coverage. Finally, sprinkle with freeze-dried raspberries while the chocolate is still wet.
- Store: Once set, store the chocolate-coated bars at room temperature in an airtight container.
Notes
- Ensure the mixture is sticky enough to hold shape; add a little more plant-based milk if too dry.
- Use quality vegan chocolate for the best flavor and smooth coating.
- Freeze drying your own raspberries or purchasing good quality ones will enhance the fruity taste and texture.
- Dipping twice in chocolate ensures a thicker, more indulgent coating.
- Bars can also be stored in the refrigerator for extended shelf life but bring to room temperature before serving for best taste.
