Vegan Bounty Slice with Brownie Base | Gluten-Free

Vegan Bounty Slice with Brownie Base for breakfast or dessert. These bounty bars are to die for and extremely addictive. Vegan, gluten-free, refined sugar-free!

Vegan Bounty Slice with Brownie Base (7 Ingredients)

I am sure you all used to love bounty bars when you were kids and maybe you still do. Bounty bars were for sure one of my favorite treats before I went vegan — I have always been fond of anything with coconut and chocolate. Therefore, I am very excited to share this recipe with you today because it was a huge success at home.

Okay, I hope you are ready for this healthy, gluten-free, refined sugar-free, no-bake, vegan Bounty Slice recipe!

The Most Delicious Healthy Bounty Bars

As always, I try to make dessert recipes that are as healthy as possible and free from gluten, oil and refined sugar. These bounty bars are quite sweet even though they don’t contain any added sugar. I did use one tablespoon of coconut oil, but I am sure you could easily skip it.

For the brownie base I used soft Medjool dates, almond flour and cacao powder. Here is a tip for you: almond flour is a lot more expensive than almonds, so I highly recommend that you make your own.

I personally use the Tribest Personal Blender which works amazing and turns almonds into flour in just a few seconds.

For the coconut layer I used unsweetened coconut flakes, coconut cream and coconut oil. As I mentioned above, I am sure you could easily substitute the coconut oil with one tablespoon of coconut cream to make an oil-free version of these bars.

Finally, for the chocolate layer I simply used dark chocolate and coconut cream. This resulted in a very creamy and quite sweet chocolate layer that goes really well with the coconut.

These Chocolate Bounty Bars Are Extremely Addictive

I must warn you though, these bars are extremely addictive. I always make sure to eat before I take pictures of desserts, but this time I couldn’t resist. While I was taking pictures for this blog post, I first cut a small piece to eat and ended up eating two whole bars.

Yes, two whole bars. That’s how good they are!

I hope you guys will love these vegan Bounty Bars! They are:

• Healthy
• Decadent
• Very addictive
• My favorite snack 🙂

Have fun baking!

Nolwenn ☀

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More Gluten-Free Vegan Dessert Recipes:

• Raspberry Filled Oatmeal Muffins
• Chocolate Peanut Butter Oat Bars
• No-Bake Raspberry Chocolate Tart
• Blueberry Peanut Butter Baked Donuts

Bounty Slice with Brownie Base

Yield: 7 Bounty slices

Prep Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

These bounty slices are to die for and extremely addictive. They are vegan, no-bake, gluten-free and refined sugar-free. Enjoy! 

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Ingredients

Brownie base:

• 110 g Medjool or Mazafati dates, pitted
• 45 g almond flour
• 20 g cacao powder

Coconut layer:

• 170 g shredded coconut
• 60 g + 2 tbsp coconut cream
• 1 tbsp coconut oil, soft or melted (*see recipe notes)

Chocolate layer:

• 110 g dark chocolate
• 2 tbsp coconut cream

Instructions

Brownie base:

1. Place the dates, almond flour and cacao powder in a high-speed blender or food processor and process until the dough sticks together when you press it with your fingers (roughly 2 minutes). Your dates should be very soft and moist. If not, you can soak them in warm water for 15 minutes.
2. Transfer the mixture to a 10-inch (25 cm) loaf pan or a small square baking pan lined with parchment paper and spread it evenly with a spatula. Set aside for later.

Coconut layer:

1. Add the shredded coconut, coconut cream and coconut oil to a high-speed blender or food processor and pulse until you get a wet and sticky mixture (roughly 1 minute).
2. Pour the mixture in the pan and press it down in an even layer with a spatula. Set aside while you prepare the chocolate layer.

Chocolate layer:

1. Carefully melt the dark chocolate with the coconut cream using the double boiler method. Be careful not to burn the chocolate here.
2. Once the chocolate is melted, stir well to combine and pour the mixture in the pan. Spread it in an even layer with a spatula. Then freeze for at least 1 hour.
3. Slice into 7 bars or 14 squares and enjoy!

Notes

*These bars will keep well in the fridge for a week.

* Substitute 1 tbsp of coconut oil with 1 tbsp of coconut cream.

Did you make this recipe?

Please leave a comment below and tag me on Instagram (@bloomingnolwenn) with #bloomingnolwenn! I will gladly leave you a comment and share your picture in my story 🙂 Your feedback means a lot to me!

DID YOU MAKE THIS RECIPE?

Tag me on Instagram (@bloomingnolwenn) and use the hashtag #bloomingnolwenn so I don’t miss your post. I will gladly leave you a comment and share your picture in my story 🙂

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