Do you shop at Costco and bring back bags and bags of these unreal bars (AKA bounty bars, or chocolate coconut bars, or whatever you want to call them)?

Because there resides a certain hunky Bulgarian husband who is literally obsessed with them?

Well that is the boat I’m in and the boat once inspired me to create these super easy and super delicious bars at home.

Without even turning on my oven.

They have been taste tested and approved by the most discerning of all chocolate+coconut judges. Oh yeah, he approves and he even considered (for a tiny second) to stop buying the costco bars… That’s significant.

They’re so easy, you should run to the kitchen and make them today. And let me know!

Print Recipe

5 from 2 votes

Small-batch No-bake Bounty Bars

Prep Time10

Freeze Time1

Course: Dessert, Snack

Keyword: bounty, bounty bars, chocolate, coconut, coconut macaroons, easy, flourless, gluten-free, low sugar, no-bake, plant-based, small-batch, vegan

Servings: bars

Calories: 155kcal

Equipment

Small pan (about 1/2 a standard loaf pan)

Ingredients

2 tbsp coconut oil (28 g) you can probably sub (plant) butter
2 tbsp maple syrup (42 g)
drop of vanilla extract
pinch of salt
1/4 cup almond meal/flour (28 g) coconut or oat flour should work too
2/3 cup shredded coconut (60 g) I use unsweetened, small flakes

Chocolate coating

1/2 cup chocolate chips (90 g)
1-2 tsp coconut oil (10 g)

Instructions

Line a small pan with parchment leaving some over-hang.
In a small bowl add coconut oil, maple syrup, sugar, salt, vanilla, and microwave 20 seconds to melt, stir to combine.
Add flour and coconut, mix it all up. Make sure all of the batter is wet and you get something that sticks together.
Press into your pan, tucking it in evenly and freeze to set, at least 1 hour, ideally overnight.
Microwave together the chocolate coating ingredients 30 sec at a time and stir until all chocolate is melted.
Take your bars out and slice how you like.
Dip them in the chocolate using 1-2 forks, set back on parchment. If needed freeze/refrigerate again to set the chocolate.
Enjoy your bars!

Notes

If you don’t have a small pan just use a mini (or regular) muffin pan. Shape doesn’t matter y’all (unless you’re a food blogger ofc but that is my problem).