Vegan Raspberry Bounty Bars: A Tropical and Fruity Delight

Introduction

Take the classic chocolate-coconut candy bar and give it a vibrant, vegan twist! These Vegan Raspberry Bounty Bars are a healthier, homemade version that delivers a punch of flavor and a satisfying texture. The recipe features a creamy, chewy coconut center with a tangy layer of raspberry, all enrobed in a crisp coating of rich dark chocolate. They are surprisingly easy to make and are perfect for a no-bake dessert, a quick snack, or a thoughtful gift for a friend.

Why You’ll Love These Vegan Raspberry Bounty Bars

• No-Bake & Easy: This recipe requires no oven, making it perfect for bakers of all skill levels.¹
• Tropical & Tangy: The combination of sweet coconut and tart raspberry is a match made in heaven.²
• Healthier Indulgence: Made with whole, plant-based ingredients, these bars are a more wholesome alternative to store-bought candy.³
• Customizable: You can easily adjust the level of sweetness or swap the raspberries for other fruits to create your own unique version.
• Naturally Gluten-Free: Perfect for those with dietary restrictions.⁴

Ingredients

For the Coconut Filling:

• 1 ½ cups (120g) desiccated coconut (finely shredded)
• ⅓ cup (80ml) coconut cream (the thick, solid part from a can of full-fat coconut milk)
• 3 tablespoons maple syrup (or other liquid sweetener)
• 1 teaspoon vanilla extract⁵
• A pinch of salt

For the Raspberry Layer:

• ½ cup (60g) freeze-dried raspberries
• 1 tablespoon maple syrup

For the Chocolate Coating:

• 1 ½ cups (200g) vegan dark chocolate chips or a chopped dark chocolate bar
• 1 tablespoon coconut oil

Equipment You’ll Need:

• Food processor⁶
• Small saucepan⁷
• Spatula
• 8×8 inch square baking pan
• Parchment paper⁸
• Freezer or refrigerator

Instructions

Part 1: Make the Coconut and Raspberry Layers

• Prepare the Pan: Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
• Make the Coconut Filling: In a food processor, combine the desiccated coconut, coconut cream, maple syrup, vanilla extract, and salt. Pulse until the mixture is sticky and holds together when pressed.
• Press into Pan: Transfer the coconut mixture to the prepared pan.⁹ Using your hands or the back of a spoon, press the mixture down very firmly and evenly into a compact layer. Place in the freezer to chill while you prepare the raspberry layer.
• Create the Raspberry Layer: In a food processor, blend the freeze-dried raspberries into a fine powder. Add the maple syrup and pulse until it forms a thick paste.
• Assemble the Layers: Remove the chilled coconut layer from the freezer. Spread the raspberry paste evenly over the coconut layer. Place the pan back in the freezer for at least 1-2 hours, or until the layers are very firm.

Part 2: Coat the Bars in Chocolate

• Cut the Bars: Once the layers are completely firm, use the parchment paper overhang to lift the slab out of the pan. Using a sharp knife, trim the edges and cut the slab into bars of your desired size.
• Melt the Chocolate: In a small saucepan or a microwave-safe bowl, gently melt the dark chocolate and coconut oil together.¹⁰ Stir until the mixture is smooth and glossy.
• Coat the Bars: Using two forks, dip each bar into the melted chocolate, ensuring it is fully coated.¹¹ Lift the bar and tap the fork gently against the side of the bowl to remove any excess chocolate.
• Chill to Set: Place the coated bars on a parchment-lined baking sheet.¹² For a finishing touch, you can sprinkle a few extra freeze-dried raspberry crumbs on top before the chocolate sets. Refrigerate for at least 15-20 minutes, or until the chocolate is completely set.

Storage and Essential Tips for the Best Vegan Raspberry Bounty Bars

• Freeze-Dried Raspberries are Key: They provide an intense flavor and beautiful color without adding moisture, which can make the bars soggy.
• Keep it Cold: The bars must be very cold and firm before you cut and dip them. This prevents them from falling apart in the warm chocolate.
• Don’t Rush the Chocolate: Melt the chocolate slowly and gently to avoid burning it.¹³ The coconut oil helps to make the chocolate coating smooth and easy to work with.
• Storage: Store the finished bars in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.

Share Your Sweet Creation!

Did you create these vibrant Vegan Raspberry Bounty Bars? We’d love to see your tasty treats! Share your photos on Instagram and tag @Bakingideas and use the hashtag #VeganBountyBars. What’s your favorite classic candy bar to make vegan?