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A close-up of chocolate bounty hearts, and one of them is cut in half showing the coconut filling

Bounty Hearts

  • Author: Danica at Vegan Izazov
  • Total Time: 2 hours (including freezing and cooling)


Introducing the perfect summery, chocolate-y, coconutty treat – vegan bounty hearts!

From the Latin for ‘good’, and denoting abundance or generosity, we know the meaning of Bounty when we see it!

This is our vegan version of a Bounty bar and it is pure chocolate-covered coconut goodness. So easy to make at home with a handful of ingredients, this is definitely worth it! These vegan sweet treats prove that coconut and chocolate are a match made in heaven.


  • A 400ml can of whole fat coconut milk  (or 1 cups)
  • 80g agave syrup  (or ¼ cup) – can also be substituted for maple syrup
  • 100g coconut flour  (or 3.5 oz.)
  • 180g vegan chocolate  (or 6.3 oz.)


  1. Mix coconut milk, coconut flour and agave syrup.
  2. Press the mixture into silicone ice cube trays and freeze for an hour or two.
  3. Remove from the tray, and dip in melted chocolate.
  4. Cool until the chocolate hardens (thankfully, this is relatively quick!), and store in the refrigerator.
  5. Enjoy!


  • If you don’t have an ice cube tray, you can simply shape the coconut mixture into a rectangle, freeze, and then cut into bars, before you dip them in the chocolate.

Keywords: chocolate , coconut , dessert