Biscoff bounty bars recipes

Vegan, no-bake, quick & easy.

We’ve all heard of Bounty bars, a coconut filling wrapped in chocolate.

How about vegan Biscoff bounty bars, with a layer of Biscoff spread, coated in dairy-free dark chocolate with a drizzle of Biscoff spread topped with Lotus cookie crumbles?!

I’ll allow you to stop drooling.

These ‘Bounty bars’ are absolutely divine, extremely moorish and perfect as a sweet treat!

If you like Biscoff, you’re going to love these quick & easy chocolate bars! 

Here’s a little fact, before I became vegan.. my favourite chocolate bar was in fact a Bounty!

I can honestly say these vegan bars are even better!

I use condensed coconut milk in these bars which give a perfect, chewy and lightly coconutty flavour, just like a traditional Bounty bar!

With minimal ingredients, they’re great for parties, events or to snack on!

Happy non-baking!

Preparation- 5 minutes

Freezing time- 1 hour

Makes- Approximately 10 

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Ingredients

-200g of finely desiccated coconut

-320g (1/2 tin) of sweetened condensed coconut milk (I use Natures Charm)

-Pinch of cream of tartar

+

-Dairy-free dark chocolate

-Biscoff spread

-Biscoff Lotus cookies

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Step 1- In a large mixing bowl, combine the desiccated coconut, condensed coconut milk and a pinch of cream of tartar.

Mix together to fully combine until it all sticks together.

Step 2- Line a small, square baking tin with greaseproof paper and press the filling into the tin, making sure it’s compact.

Click here to get the tin I used for this recipe!

Step 3- Spread over some Biscoff spread and pop the tin into the freezer for 1-2 hours to set.

This makes it easier for cutting and dipping in the chocolate.

Step 4- Melt some dairy-free dark chocolate and once the bars have set, dunk each bar into the melted chocolate and place onto a baking tray.

Repeat for all of the bars.

Step 5- Melt some Biscoff spread and drizzle over the bars (optional) then pop back into the freezer for 10 minutes.

Step 6- Once set, slice into bars and serve.

Store in a sealed container in the freezer and allow to stand at room temperature for 15 minutes before serving.

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Holly Jade