Strawberry Coconut Bounty Bars (Vegan)
Fresh, fruity and chocolatey, these Strawberry Coconut Bounty Bars are a fun spin on a classic chocolate bar that we all love. The filling is naturally plant-based, made with a few wholesome ingredients.
I used to love bounty bars as a child: the rich chocolatey coating and the sweet coconutty filling. So, it was about time to re-create these bars with a strawberry fruity twist. The filling has coconut inside as well as fresh and freeze-dried strawberries for that fruity flavour and colour. You only need a handful of ingredients and a blender to make these bars and then set them in the freezer until firm – they make a great spring-time or summery snack.
Why will I love these bars?
These bars are so good:
- Chocolatey, thick and chunky
- Fruity, light and naturally sweet
- Made with real strawberries
- Fresh and freeze-dried
- Coated in a dark chocolate shell
- Made with gut-friendly ingredients
- Biomel contains billions of live bacteria
- A great source of fibre
- Made with desiccated coconut
- Requires no baking
- Naturally dairy-free, egg-free and vegan
- Gluten-free and nut-free
- Made with 7 ingredients
- 4 types of coconut inside
- Refined-sugar free
- A great snack or dessert
- Ideal for spring and summer
- Everyone will love them
- A fun healthier spin on a classic
If you already love the sound of these bars, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the bars:
- Fresh strawberries: these add so much juiciness.
- Freeze-dried strawberries: these are essential for a more intense flavour and colour.
- Softened coconut oil: to hold the bars together.
- Coconut yoghurt or cream: I use Cocos organic coconut yoghurt as it only has very simple ingredients and is very thick and creamy. Or, use solid coconut cream from a child tin of coconut milk.
- Biomel gut shot: this is packed with billions of live cultures and is a great source of plant-based fibre. I use the coconut flavour but they have other flavours, too (use code NOURISHINGAMY to save 25%).
- Salt: for flavour.
- Unsweetened desiccated coconut: the essential ingredient to a bounty bar.
- Dark chocolate: use your preferred cacao % in this recipe. I like Raw Halo buttons or Hu kitchen as they are dark but creamy.
Are these gluten-free and nut-free?
These are fully gluten-free and nut-free (check your chocolate).
How do I make them?
These bars are ready in a few steps:
- Add the fresh and freeze-dried strawberries to a blender: along with the coconut oil, yoghurt and gut shot.
- Blend until smooth and creamy: and vibrant pink.
- Add the desiccated coconut to a bowl with the pink milk: and stir well.
- Press into a lined tin: and pop in the freezer to set.
- Melt the chocolate and coconut oil: over a pan of simmering water until melted.
- Slice the bounty bars into pieces: and dip each one into the chocolate.
- Decorate with coconut and berries: and set in the fridge.
How long will they last?
These will keep for 1 week in the fridge in a sealed container or 1 month in the freezer.
What other recipes can I try?
For more no-bake snacks:
- Mocha Caramel Date Bark
- Chocolate Date Caramel Apple FroYo Bites
- Lemon Shortbread Cups
- Chocolate Coconut Flapjack
- Chocolate Orange Brownie Protein Bars
Strawberry Coconut Bounty Bars (Vegan)
Fresh, fruity and chocolatey, these Strawberry Coconut Bounty Bars are a fun spin on a classic chocolate bar that we all love. The filling is naturally plant-based, made with a few wholesome ingredients.
Ingredients
For the Bars:
- 100g fresh strawberries, trimmed weight
- 20g freeze-dried strawberries
- 30g softened coconut oil
- 60g thick coconut yoghurt or coconut cream
- 60ml Biomel Coconut Gut Shot*
- A pinch of salt
- 200g unsweetened desiccated coconut
For the Chocolate Coating:
- 180g dark chocolate, chopped small
- 1 tsp coconut oil
- Extra unsweetened desiccated coconut
- Extra freeze-dried strawberries
Instructions
- Line a 6-inch tin with parchment paper.
- Chop the strawberries and add to a blender with the freeze-dried berries, coconut oil, coconut yoghurt, Biomel coconut gut shot and salt to a blender to a blend until smooth.
- Add the desiccated coconut to a bowl and pour in then pink coconut mix and stir really well. If it seems too wet, add some more coconut.
- Pour into the tin and press down well to make a compact layer. Freeze for 2-4 hours or overnight.
- Add the chocolate and coconut oil to a heatproof bowl and warm over a pan of simmering water until melted.
- Remove the bars from the tin and use a sharp knife to slice into 10 bars.
- Dip each bar into the chocolate to evenly coat them and place on a parchment lined tray. Sprinkle with more coconut and freeze-dried strawberries and place in the fridge to set.
- Enjoy straight away or keep in a sealed container in the fridge of 1 week or the freezer for 1 month. Allow to defrost a bit before eating.
Notes
*Or use coconut milk.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Strawberry Coconut Bounty Bars so please let me know in the comments below and leave a star review above. If you do make these rolls, 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 strawberry love x
p.s. this recipe was first made with Biomel who I love, and this blog post is not sponsored.
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