Recipe: Milk Chocolate Almond Joy & Bounty


Makes approximately 14 bars

Ingredients coconut filling:

2 cups desiccated coconut flakes / 165g
4 TBSP coconut oil
3-4 TBSP coconut nectar OR agave nectar OR maple syrup OR honey OR xylitol / stevia (dissolve in a little water)*
1/2 vanilla bean, scraped OR 1/2 tsp vanilla water
1 pinch of sea salt

*sweetener: use to taste. Agave and xylitol are the most neutral in flavor; coconut nectar, honey and maple syrup will affect the “Bounty” flavor with their aroma a bit.


(ideally peeled) almonds

Ingredients raw vegan milc chocolate: 

3/4 C cashew nuts (110g)
1/4 C coconut nectar / agave / honey / maple syrup (60ml)
1/2 C cacao butter, melted in bain marie (120ml = 120g)
3 TBSP cacao (20g)
1/2 vanilla bean, scraped OR 1/2 tsp vanilla extract
1 pinch of salt

Alternative: MIDNIGHT BOUNTY & ALMOND JOY with dark chocolate

Same filling, chocolate coating: 

3 TBSP cacao butter, melted in bain marie (or coconut oil, will make chocolate softer)
1 TBSP coconut oil, melted with cacao butter
3 TBSP raw cacao powder
2 TBSP coconut nectar OR OR agave nectar OR maple syrup OR honey
1/2 vanilla bean, scraped
1 pinch of sea salt


1. Start melting the cacao butter for your chocolate coating: place the cacao butter into a pot over another pot filled with hot water OR melt your cacao butter in your dehydrator. 

2. Make the filling:
Place half the coconut flakes into your blender or food processor and process to a chunky paste.
This might take a few minutes.
If you do not process the coconut flakes long enough, the whole filling will not hold together very well.
Add all other ingredients, including the remaining coconut flakes and process until it starts sticking together.
Add a tiny bit of water (1tsp up to 1 TBSP) if the mass is too dry and not getting sticky.
Either press the coconut dough into a flat baking tray or form desired shapes – bounty bars are usually rectangular with round corners (does that make sense? 🙂 ).

For Almond Joy bars, press one almond (peeled better for taste) on top of each of your bars.
Place your bars into the freezer and make your chocolate coating.

3. Make the chocolate coating: 
Grind cashews as fine as possible – easier in a food processor but a blender works too.
Blend sweetener with melted cacao butter.
Add cacao powder, vanilla, salt and cashews.
Blend until smooth.

4. Assembly:
Dip your frozen bars into chocolate, then place them on a baking grid or parchment paper.
The chocolate should set quickly because the bars are so cold.

Store refrigerated for up to 2 weeks or freeze for up to 3 months (as if they would ever last that long 🙂 )



Melt cacao butter as above.
Make filling as above.

Manually blend melted cacao butter with melted coconut oil and sweetener.
Add cacao powder, vanilla and salt. Stir together until smooth.
Keep chocolate in a bain marie to stay liquid while you dip your bars into it.

Store refrigerated for up to 2 weeks or freeze for up to 3 months (as if they would ever last that long 🙂 )


You know you want it!

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