Vegan Bounty Bites

Coconut and chocolate seems to split people.

You’re either the type of person that dives right for the Bounty bar in a Celebrations box, or you’re the type of person who is only left with Bountys at the end.

Our method: eat all the other chocolates knowing people will leave the Bountys, then eat those too. It’s a tried and way to ensure you get the best (and most) of all worlds. For those of you who don’t like a Bounty, keep doing your thing and leave them for the rest of us. We appreciate you.

If you are a fan of the coconut-chocolate combo, these are for you. Simple, delicious and much healthier than a chocolate bar.

Don’t forget to tag #makankitchenstories and #makanmoments if you make it! <3


  • 2 cups desiccated coconut

  • 1/4 cup maple syrup (sub agave)

  • 1/4 cup coconut oil, melted

  • 1/4 tsp vanilla powder

  • 1/4 tsp Sea Salt

  • Vegan dark chocolate (for coating)


  1. In a mixing bowl, combine desiccated coconut, maple syrup, coconut oil, vanilla powder and sea salt.

  2. Mix together until the mixture can be pressed together in between two fingers. If the mixture is too wet, add more desiccated coconut. If too dry, add more coconut oil.

  3. Press your mixture into chocolate moulds. If you don’t have moulds, you can shape them into balls and place onto a lined tray.

  4. Freeze for at least 4 hours.

  5. Place chocolate of choice in 30 second increments in the microwave until just melted. Be careful not to burn the chocolate.

  6. Once ready, remove coconut from their moulds.

  7. Dip the coconut balls into the mixture with a dipping tool or fork and shake off excess. Place back onto a baking paper lined tray. Repeat with remaining coconut shapes until finished.

  8. Store these in the refrigerator to keep the chocolate from melting!

Don’t forget to tag @makansnacks and #makankitchenstories if you make it!

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