Homemade Bounty Bars Recipe

These Homemade Bounty Bars Recipe, or Mounds, are an easy, no bake recipe that contains only 5 ingredients! Desiccated coconut is mixed with golden syrup, coconut oil and vanilla and covered in chocolate. This gluten free recipe can be made vegan by only using dark chocolate to coat them.

But what is a “Bounty Bar”?

And why should I care about making Homemade Bounty Bars from scratch?

There’s so many benefits from making your own Homemade Bounty Bars! Below are a few main points around this.

– The main ingredient in a Bounty Bar from the shop is sugar. I know this isn’t a huge shock to anyone who reads any kind of labels on snacks but bounty bars contain more sugar than coconut. Which to me, kinda seems rude if i’m honest. By making these from scratch, you are in full control of how much sugar you use, and how much coconut you use! If you’re particularly specific about how much sugar you like to consume, add only half the golden syrup in this recipe, taste and adjust as necessary.

– It’s a lot cheaper to make your own snacks at home. Bounty’s are delicious but they average at around €1 for two small bars. This recipe creates roughly twenty small bars and considering the low price of desiccated coconut and golden syrup, it works out a lot cheaper to make these at home.

– You can veganise these Homemade Bounty Bars. Commercially sold Bounty Bars contain skimmed milk powder so they are not suitable for vegans. However, if you make these at home you can exclude the milk chocolate in the coating and replace it with dark chocolate for an instant vegan version!

– Can you freeze a bounty bar? Honestly, I have no idea. What I do know is that you can absolutely freeze these Homemade Bounty Bars! They can live happily in your freezer in an airtight container or Ziploc bag for up to 3 months.

Okay okay I’m on board, tell me how to make these!

These Homemade Bounty Bars are made in just a few simple steps and are a no bake recipe! Start off by melting together the coconut oil and golden syrup in a microwave safe bowl. Add this along with the vanilla and desiccated coconut to a large mixing bowl. Mix well until the coconut is totally covered and press firmly into a greased and lined loaf tin. Pop the Bounty Bars into the freezer and freeze for about an hour, or until solid.

When fully frozen, remove the Bounty Bars from the freezer and slice into roughly 10-12 slices and then slice all in half. In a microwave safe bowl, melt together the milk and dark chocolate along with the coconut oil. Start off with 1 minutes on medium heat in the microwave and then continue in 10 second bursts, stirring well in between until fully melted. Dip each Bounty Bar into the melted chocolate by submerging each bar totally and using two forks to coat fully. Using the forks, lift each bar out of the chocolate and let the excess chocolate drip a little before placing onto a lined flat baking tray to set. Leave for 10-15 minutes until set and store in an airtight container in the fridge or freezer.

For more Chocolate Recipes, check out my Chocolate Category, here.

Interested in more No Bake Recipes? Have a look at my No Bake Category, here.