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Peppermint Coconut Bounty Bars

5 Minute Read

Written by Abby

These homemade peppermint coconut candy bars are a fun, better-for-you holiday treat. Gluten-free, vegan, and refined sugar-free.
The holiday season is in full swing and you might have caught yourself spending more time in the kitchen...and maybe spending more time eating sweets or just thinking about it🤣We sure have! So we've been recreating some classics into better-for-you versions, sweetened 100% with natures candy (aka Joolies🌴). 
Bounty or Mound bars are the delicious chocolate candy, with a soft, sweet,  coconut filling🥥 but they're also loaded with refined sugar. We teamed up with @munchingwithmariyah to bring you a festive holiday treat that's vegan, gluten-free, and refined sugar-free! You can check out Yasmeen's IG page here and her blog here for more delicious recipes😊
Medjool Dates

Ingredients you'll need:

    1. Gluten-Free Oats
      • This serves as the base for our bars. We recommend using quick or rolled oats. Some of our favorite gluten-free oat brands are Thrive Market and Bob's Red Mill. If you are grain-free, feel free to substitute this out for another nut or coconut flakes.
    2. Almonds
      • We recommend using raw almonds to avoid any added oils or salt! It also supports a healthy gut, Omega-3 levels, and help control blood sugar levels thanks to its slow-digesting properties 👏
    3. Cocoa Powder
      • This is where we get our yummy chocolate flavor from, of course! You can substitute for raw cacao powder if needed, but it is a little bitter. Regardless, you'll get an awesome pump of antioxidants!
    4. Joolies Cocoa Date Syrup 
    5. Coconut Oil
      • You want this to be softened for the coconut filling, so briefly pop in the microwave (like 3-5 seconds).
    6. Shredded Unsweetened Coconut
      • If you only have sweetened coconut on hand, just reduce the amount of date or maple syrup you add into the coconut layer.
    7. Coconut Milk
      • An important part of the coconut layer! Be sure to use the full-fat version to get the creamy texture of a bounty bar we all love!
    8. Peppermint Extract
      • All you need is a dash to get a hint of mint!  
    9. Chocolate Chips

Medjool Dates

How To Store

These peppermint coconut bars are best stored in the refrigerator in an airtight container and served chilled. They can be stored in the fridge for up to a week

You can also store the bars in the freezer within an airtight container. Lay them out on a sheet to initially freeze, then pop into a freezer-friendly container so they they won't stick to one another for one months.

If you make this holiday candy bar, be sure to tag us on Instagram and Pinterest so we can see all your date-able date recipe recreations! And you can always comment below! 
 Medjool Dates


Peppermint Coconut Bounty Bars

Vegan, Gluten-free, Refined Sugar-free

  • prep time: 25 minutes
  • cook (aka chill) time: 10 minutes
  • total time: 35 minutes
Servings: 9
  • 1 cup Oats
  • 1 tsp Salt 
  • 2 Tbsp Cocoa powder 
  • 2 Tbsp Almonds  
  • 1/4 cup Joolies Cocoa Syrup 
  • (if needed) 1-2 Tbsp Coconut milk 
Coconut Layer: 
  • 1 cup Unsweetened shredded coconut 
  • 4 Tbsp Coconut milk, from the can 
  • 1 tsp Coconut oil, softened 
  • 1 Tbsp Honey or Maple syrup 
  • 1/4 tsp Peppermint extract 
Chocolate drizzle: 
  • 1/4 cup Chocolate chips
  • 1 tsp Coconut oil
  • 1-2 drops Peppermint extract 
  1. To make the base, add all of the ingredients, oats, salt, cocoa powder, almonds, and Joolies cocoa syrup together in a food processor or blender. Pulse the mixture together until it resembles a sticky dough. It should hold together in one big ball. If not, add the optional coconut milk to help the dough stick together. 
  2.  In a baking dish lined with parchment paper, press the dough in an even square. The thickness should be around 0.5".
  3. To prepare the coconut layer, simply combine the shredded coconut, coconut milk, coconut oil, peppermint extract and honey (or maple syrup) in a bowl and mix until it forms a loose ball. It should stick together, and might resemble the texture of wet sand.
  4. Press the coconut mixture on top of the brownie layer, spreading to cover the entire base then place in the freezer for 5 minutes to set.
  5. While the bar is in the freezer, melt the coconut oil, peppermint extract and chocolate chips together in the microwave or over a double boiler.
  6. Remove the bar from the freezer and drizzle the chocolate over. Pop them back into the freezer for another 5 minutes. Once the chocolate has set, cut into even squares and enjoy! 

Store these in the fridge for up to 1 week or the freezer for 1 month.