These vegan bounty cups are the best thing I’ve eaten lately. I’m obsessed!! And they literally taste like a bounty! Except they’re homemade, vegan and definitely healthier than a regular bounty.
These are so so so good! It’s like if a Reese’s and a Bounty had a child. You will become addicted! And they’re so easy to make: you only need 5 ingredients!
BUT SERIOUSLY, DO THEY TASTE LIKE A BOUNTY?
YES! Let me be honest, I was skeptical at first. I just made these as a fun vegan experiment. But I was HOOKED. They taste just like a bounty! They’re completely natural, vegan and quite healthy if you ask me. The only difference is that I use dark chocolate, but to be honest, I prefer it this way! It’s not sickeningly sweet and I always prefer dark chocolate anyway. If you’re not vegan though, you can use milk chocolate and they’ll be just as good.
YOU ONLY NEED 5 INGREDIENTS (or even 3):
- Coconut cream: a regular-size can, that’s been chilled in the fridge, without the liquid.
- Shredded unsweetened coconut: as fine or as coarse as you like. I like it a bit coarser.
- Agave or maple syrup (optional): to give it some extra sweetness.
- Vegan dark chocolate: or any other chocolate you like. You need quite a lot of it!
- Coconut oil (optional): to make the coating shiny and silky.
To make the filling, mix together the coconut, agave and coconut cream.
Then, melt the chocolate over a double boiler and add the coconut oil.
Line a muffin pan with muffin liners (duh) and add a tablespoon of melted chocolate into each one. Form a flat disc of coconut mixture using your hands and place it on top of the chocolate.
Cover with more melted chocolate and gently tap the pan on the counter to make sure it’s evenly distributed. Chill until solid and store in the fridge.
I WARN YOU, THESE ARE HIGHLY ADDICTIVE!
Vegan Chocolate Coconut Bounty Cups
These vegan bounty cups literally taste just like a bounty! Except they're homemade, vegan and definitely healthier. And so easy to make too!
Ingredients
- 200g of shredded unsweetened coconut (2+1/4 cups, or 7oz)
- 250g/9oz of coconut cream (standard 400ml can, just the solid part)
- 2 tbsp of agave or maple syrup
- 800g of dark vegan chocolate (28oz), if you decide to make bars you will need less.
- 1/2 tbsp of coconut oil
Instructions
- To make the filling, mix together the coconut, agave and coconut cream. If you store the coconut cream in the fridge, the liquid and solid part will separate. Use just the solid part of the entire can.
- Melt chocolate over a double boiler, then add the coconut oil. Line a muffin pan with muffin liners (duh) and add a tablespoon of melted chocolate into each one. Then form a flat disc of coconut mixture using your hands and place it on top of the chocolate. I use a small spring-loaded scoop to measure the mixture. Put the rest of the melted chocolate on top and gently tap the pan on the counter to make sure it's evenly distributed.
- Chill until solid and store in the fridge. I warn you, these are highly addictive!
Notes
If you don't have more than one muffin pan and you don't want to wait for the cups to chill before making more, you can use just the muffin liners on a baking tray. Bare in mind that they might be more irregular.
If you want you can also shape the coconut mixture into bars and dip them in chocolate. In this case, you'll use a lot less chocolate.
