Vegan raspberry ‘Bounty’ bars

Vegan Food & Living may earn commission from the links on this page, but we only ever share brands that we love and trust.

There’s nothing like biting into a delicious, chocolate coated coconut bar, and these lovely vegan bars have a delicious layer of raspberry added into the mix. Surprise everyone with the coconut bar they know and love, now with a fresh and tasty twist.

Vegan raspberry 'Bounty' bars

Vegan raspberry ‘Bounty’ bars

Recipe by Natvia (

Serves: 10 | Prep time: 25 mins | Cook time: 4.5 hours


  • 3 cups desiccated coconut
  • ½ cup coconut cream
  • 1 teaspoon vanilla extract
  • ¼ cup Natvia sweetener
  • ¾ cup raspberries
  • 2 Tbsp coconut oil
  • 300g sugar-free dark chocolate


  1. Combine half of the desiccated coconut, half of the coconut cream, the vanilla and the Natvia in the bowl of a food processor. Pulse until combined and the mixture sticks together when pinched between two fingers. Press into a baking paper lined 20cm loaf tin, smoothing the top. Place in the freezer.
  2. Combine the remaining desiccated coconut and coconut cream with the raspberries and half of the coconut oil in the food processor. Pulse until the mixture comes together, adding 1 extra tablespoon of coconut cream if necessary. Smooth on top of the coconut mixture and smooth the top. Freeze for 4 hours. Remove to the refrigerator for 30 minutes.
  3. Melt the chocolate in the microwave until smooth, taking out to stir every 30 seconds. Stir through the remaining coconut oil until smooth.
  4. Remove the coconut and raspberry filling from the refrigerator and slice with a sharp knife into 10 rectangles. Dip into the melted chocolate and place on a piece of baking paper. Stand for 30 minutes until set. You can also keep in the freezer for a frozen treat.

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

We use cookies to give you a better experience on By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it