What gives these Bounty Bars their vibrant pink color?

The vibrant pink hue in these bars comes from the addition of pink pitaya powder to the coconut filling mixture.

How do I get the right consistency for the coconut filling?

Use the thick coconut cream scraped from a chilled can of coconut milk, combined with maple syrup and vanilla, then mix well with your hands until moldable.

What kind of chocolate should I use for the coating and drizzle?

For both the coating and drizzle, use dark and white vegan, gluten-free chocolate, respectively, ensuring it's broken into pieces for easier melting.

Why is chilling important at different stages of making these bars?

Chilling is crucial to help the coconut filling firm up before coating, and then to set each layer of dark and white chocolate for a stable, delicious bar.

Can I make these Vibrant Pink Bounty Bars ahead of time?

Yes, once fully assembled and chilled, these bars can be stored in the refrigerator until ready to enjoy, making them a great make-ahead dessert.

9 years ago

Vibrant Pink Bounty Bars
[Vegan, Gluten-Free]

PH By: Pamela Higgins

Author Bio

A music-loving, health food-obsessed, fitness-focused Manchester-based freelancer and blogger. My name’s Pamela, and I work... Read More

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Six vibrant pink bounty bars, coated in dark chocolate, drizzled with white chocolate, and topped with freeze-dried raspberries on a plate.

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Chocolate Candy Bars & Treats

Vibrant Pink Bounty Bars [Vegan, Gluten-Free]

240

Dairy Free

A beautiful and delicious snack or dessert. These rich, chocolatey treats are the perfect treat to brighten up your day!

Ingredients You Need for Vibrant Pink Bounty Bars [Vegan, Gluten-Free]

To Make the Bars:

1/4 cup coconut flour
2.5 ounces desiccated coconut
1 teaspoon pink pitaya powder
1 can coconut milk, chilled
4 tablespoons maple syrup
Dash of vanilla extract

To Make the Coating:

2.5 ounces dark, vegan, gluten-free chocolate, broken into pieces
1 teaspoon coconut oil

To Make the Drizzle:

1 ounce vegan, gluten-free, white chocolate, broken into pieces
1/2 teaspoon coconut oil
Freeze-dried raspberries

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How to Prepare Vibrant Pink Bounty Bars [Vegan, Gluten-Free]

Mix together the coconut flour, desiccated coconut, and pink pitaya powder in a bowl.
Scrape out 3 tablespoons of the thick coconut cream from the can and add to the bowl along with the maple syrup and vanilla.
Use your hands to mix well to combine – the mixture should just about stick together and be moldable.
Divide into 6 and shape each one into mini bar shapes – try and keep them equal! Chill in the refrigerator on a small chopping board lined with greaseproof paper for at least 30 minutes.
Gently melt the dark chocolate and coconut oil then spoon over each one to cover (and down the sides!).
Return to the refrigerator for at least 30 minutes.
Finally, melt the white chocolate and coconut oil then drizzle over each and scatter over freeze-dried raspberries.
Chill for a further 15 minutes – then enjoy!

Notes

Keep in the refrigerator for up to 2 weeks.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.