Three years ago, I posted a step-by-step recipe for easy homemade bounty bars (also known as Mounds!) and since then, it's become one of the most popular recipes on my blog.
I think people love how simple they are to make and how they taste just like the real thing!
And I love them too but...the main ingredient is sweetened condensed milk.
In three years, my diet has evolved quite a lot and to be honest, it's not an ingredient I want to use anymore because it's just processed sugar (a lot of it!) and milk.
Not really healthy, to say the least. So I've been wanting to create a healthy Paleo Bounty Bars recipe and I'm so happy with what I've come up with!
Ironically though, these healthy Paleo Bounty Bars are higher in calories than their traditional cousins. They are much lower in sugars (9.5 grams vs 17.3 grams) but higher in fats (19.9 grams vs 12.3 grams) because of all the coconut products used.
Fat is pretty calorie dense so that explains the difference.
That being said, I've come to learn over the years that all fats and calories are definitely not made equal. I would rather have healthy fats coming 100% from a natural source rather than from processed ingredients.
Nutritional considerations aside, these Paleo Bounty Bars are simply delicious!
The inside is soft, sweet and very "coconuty" and wrapped in a perfectly crunchy chocolate shell. Speaking of the shell, who knew making homemade chocolate was so easy?! All you need is coconut oil, cocoa powder and honey!
On a side note, these easy homemade bounty bars can be made vegan by using rice malt syrup instead of honey.
Enjoy your treat!
If you tried this easy Vegan Paleo Bounty Bars recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Easy Paleo Bounty Bars aka Mounds
These divine Paleo Bounty Bars (aka mounds) are naturally sweetened and require only a handful of paleo-friendly ingredients! They can easily be made vegan by replacing honey with malt syrup!
- 1 ½ cup unsweetened shredded coconut
- ¼ cup coconut cream
- ¼ cup full-fat coconut milk
- 2 tbsp mild tasting honey or rice malt syrup for vegan or low fructose
- ¼ cup coconut oil refined or unrefined, melted
- ¼ cup unsweetened cocoa powder
- 1 tbsp mild tasting honey or rice malt syrup for vegan or low fructose
Add shredded coconut, coconut cream, coconut milk and honey in the bowl of your food processor. Pulse until it forms a thick and sticky paste (but stop before it becomes completely smooth!), scraping the edges of the bowl with a spatula if needed.
Line a baking sheet with parchment paper. Using your hands, form about 8 rectangles with the paste. Press firmly to make sure the rectangles will keep their shape.
Arrange on prepared baking sheet. Freeze for about 1 hour or until very firm. This will make the candy easier to dip into chocolate. Don't skip this part or it'll be a mess!
In the meantime, prepare the chocolate cover. In a small pot, add coconut oil, cocoa powder and honey. Heat on very low heat and whisk until fully combined and nicely smooth and shiny. Remove from the heat and cool down slightly.
Remove rectangles from the freezer. If you want to take your time, you can work with one rectangle at a time and leave the others in the freezer.
Using two forks, dip one rectangle in chocolate and roll it several times to cover all sides. Place on lined baking sheet and repeat with remaining rectangles. Place back in the freezer for 10 minutes, or until chocolate has set.
For a thicker chocolate cover, repeat step 4 and dip each bounty in the chocolate again (optional but recommended for even more yumminess!).
Store in the fridge (they will melt if kept outside the fridge)