Vegan Bounty Bites

IMG_5957This is what I live for. Delicious treats that are good for you. If you’re sick of being on the guilt train after eating your weight in chocolate (don’t worry we’ve all been on that journey before), I’m here to save you.

I used to be on a constant hamster wheel of cramming my body with healthy foods, cutting out all treats and going cold turkey on all things sugary. Then my cravings would get the better of me and I’d fall at the first hurdle crashing into an oblivion of chocolate and cake. After a few days of feeling sorry for myself and crap, I’d snap out of it and jump back onto the wheel of health and it starts all over again.

However, after discovering vegan baking, this isn’t so much of a problem for me anymore. Now I’m not saying all vegan baking is good for you; I have a recipe coming soon laden with sugar. But a lot of vegan recipes are considerably more healthy than ordinary dairy/egg versions.

I’m sure you’ve noticed recently that all my posts have been vegan. For multiple reasons, I recently decided to transition from a dairy/meat laden diet to a completely plant-based one. You’ll see some changes happening here but I’ll cover this more in a future post. It’s been hard, but not as hard as I thought. Its actually been really exciting and empowering.

As a child I HATED bounty bars. They were my mothers favourite, and luckily for her no one else is the family would touch them with a bargepole, so she always had ample left for her in the selection box. However, as I’ve grown up, I have a new-found appreciation for coconut and its delicate but rich flavour.

These little coconut bites are perfect to keep stashed in the fridge for those moments of sweet hunger. By keeping them small, I find that I’m much less likely to eat a lot of them. I think having these the size of an ordinary bounty bar would be too much. Although if you’re a bounty lover like my mother, then go for it and make vegan bounty bars the size of your face. No judgement here.


Ingredients – Makes 20 bounty bites

  • 200g desiccated unsweetened coconut
  • 250ml coconut cream
  • 25 ml coconut oil
  • 1 tsp. coconut sugar (if you don’t have this, you can sub it for more maple syrup)
  • 3 tsp. maple syrup
  • small pinch of salt

Chocolate Coating

  • 150g good-quality dark chocolate 75%
  • 2 tsp. coconut oil
  • 1/2 tsp. maple syrup
  • cocoa nibs (optional)


Begin by toasting half of your desiccated coconut in a pan over low heat. Once lighted browned all over, place into a bowl and leave to cool.

Line a small baking tray with sides with cling film. Toss the toasted coconut with the remaining untested coconut in a medium-sized bowl. Melt the coconut oil in a microwave or saucepan. Mix together the desiccated coconut, coconut cream, oil, sugar, maple syrup and salt until a sticky mix is formed. Press the mix into your lined baking tin, making sure that they aren’t too thin (you want a nice depth so that you get lots of coconut goodness in one bite!)

Once the mix is evenly pressed into the tin and flattened, place into the freezer for 15 minutes to firm up. After 15 minutes, turn the baking tin upside down onto a chopping board and life the cling film away from the tin. Peel off the cling film and cut the coconut into 20 equal pieces (or however many you want depending on what size you’re aiming for.) Once cut, put onto a tray or plate and return to the freezer for an hour to fully firm up.

When you’re ready to dip the coconut bites, melt together the chocolate, coconut oil and maple syrup. Mix together until the chocolate is smooth and shiny. Using a fork, dip each piece of coconut into the chocolate making sure to fully coat them. Tap the fork on the side of the bowl a few times to remove any excess chocolate so that you’re left with a thin shell. Place onto a baking tray or plate lined with baking parchment, sprinkle with cocoa nibs and leave to set.

Keep in the fridge and consume guilt free!

Author: thegreedysprout

A plant and animal loving baker!

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