Cherry Bounty Bars (Vegan No-Bake)
These no-bake, vegan and gluten-free Cherry Bounty Bars are covered in rich dark chocolatey for a fruity and more wholesome take on the classic coconut chocolate bar. They are also gluten-free, nut-free and so easy to make.
I love a good no-bake recipe when you want to prepare some snacks for the week ahead or make a dessert to impress without all the fuss. These little bites tick all the boxes, especially as they’re nostalgic and familiar to most of us. I loved the bounty chocolate bars pre-vegan and the combination of flavours is a classic. So, I’ve kept all the good parts about the much-love chocolate bar and made a healthier, lighter and fruitier vegan alternative for when you want something chocolatey and good-for-you.
Why will I love these bites?
These fruity bars are amazing:
- Rich and chocolatey
- Fresh, fruity and coconutty
- Easy and quick to make
- Melt in your mouth delicious
- With three types of coconut
- Made with real cherries
- Naturally vegan, gluten-free and nut-free
- Made with healthy ingredients
- Lower sugar than classic bars and refined sugar free
- Great to make as meal prep snacks
- Ideal as a little after dinner bites
- Great for all the family
If you already love the sound of these bites then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is simple and you can find the weights in the recipe card and see my favourite products in the “shop the recipe” section below.
For the cherries:
- Fresh cherries: fresh is best if you can find them, if not, you can use frozen ones, just allow them to thaw first and remove the excess liquid before weighing and starting the recipe.
- Maple syrup: or you can use agave or another sticky syrup to make a lovely sticky cherry jam.
For the bars:
- Desiccated coconut: the obvious ingredient for these coconutty bars. Make sure it’s 100% coconut with no sugars added.
- Maple syrup: as above.
- Coconut cream: this is the solid part from a chilled tin of full-fat coconut milk and makes these bars rich, creamy and adds a boost of healthy fats.
- Coconut oil: this makes sure the bars set solid but soft enough to bite into.
For the chocolate coating:
- Dark chocolate: use your favourite dairy-free chocolate to chop up and drizzle over the bars. I like to add some coconut oil to my melted chocolate so that the chocolate sets more quickly, chinnier and with less chance of cracking. I use the Divine chocolate here, but other bars and flavours are great.
Are they gluten-free and nut-free?
Yes these are fully gluten-free and nut-free just check your chocolate for any added ingredients.
How do I make them?
These bars are easy to make:
- Warm together the cherries and syrup: until stick and juicy.
- Blend together all the coconut bar ingredients with the cherries: until a smooth but chunky texture forms.
- Press the mixture into a lined tin: and allow to sit in the fridge for 2 hours (or until set).
- Melt the chocolate: adding coconut oil, if you like.
- Remove the coconut bars and slice into bars or squares: however you prefer.
- Dip, coat or drizzle with the chocolate: add on some extra coconut for decoration.
- Allow the chocolate to set for a few minutes: and enjoy.
How long will they last?
These will keep for 1 week in the fridge in a sealed container or 1 month in the freezer, wrapped well. Allow to defrost before eating.
What else can I make?
If you are looking for more no-bake ideas:
- Baklava-Style Fudge Cups
- Chocolate Raspberry Ganache Crumble Bars
- Black Forest Chocolate Ganache Tart
- Chocolate Raspberry Coconut Slices
- Cashew Chocolate Chip Cookie Caramel Bars
Cherry Bounty Bars (Vegan No-Bake)
These no-bake, vegan and gluten-free Cherry Bounty Bars are covered in rich dark chocolatey for a fruity and more wholesome take on the classic coconut chocolate bar. They are also gluten-free, nut-free and so easy to make.
Ingredients
For the Cherries:
- 150g fresh cherries, pitted weight
- 1 tbsp maple syrup
For the Bounty Bars:
- 125g desiccated coconut
- 45ml (3 tbsp) maple syrup
- 70g thick coconut cream*
- 60g coconut oil, melted
For the Chocolate Coating:
- 100g dark chocolate
- 1 tsp coconut oil
- Extra desiccated coconut
Instructions
- Prepare the cherries: add the cherries, maple syrup and 1 tbsp of water to a saucepan and bring to the boil. Allow to simmer on a medium high heat for 5-10 minutes, until really sticky and juicy, stirring often. Allow to cool slightly.
- Line a 9x5-inch loaf tin with parchment paper.
- Make the bounty bars: add all the ingredients along with the cherries and their juices to a blender and process till no lumps remain. Spoon into the loaf tin and press down firmly. Chill in the fridge for 2 hours or until set.
- To coat with chocolate: chop the chocolate small and melt with the coconut oil. Remove the bars from the tin and slice into 12 squares or bars. Dip or drizzle the chocolate over each bar, allowing the excess to drip off. Transfer to a parchment lined tray and sprinkle with extra coconut.
- To enjoy: allow to set for 10 minutes in the fridge and then eat straight away or keep in a sealed container in the fridge for 1 week. You can freeze the bars for 1 month and allow to defrost before eating.
Notes
*Chill a full-fat tin of coconut milk in the fridge overnight and then scoop off the solid cream part for this recipe. Save extra coconut cream and milk for smoothies and curries.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Cherry Bounty Bars so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With cherry bounty love x
Skip to Recipe