These vegan chocolate-coconut-caramel bounty slices are a dessert force to be reckoned with. Three layers = three times the deliciousness. Layers of vanilla-kissed coconut cream and dreamy vegan salted caramel are sandwiched between glossy sheets of homemade chocolate. If this isn’t the most decadent recipe on this site, it’s certainly in the top three.
This post will go live on Friday, but as I sit here writing it’s Thursday. It’s not just any old Thursday though, not to me at least. To me, it’s a Thursday unlike any other for the simple fact that right now, just 20 feet away from me, sit two 28-pound delivery boxes that contain real printed copies of Blissful Basil. Up to this point, every step of the cookbook process from recipe testing to editing to reviewing design proofs has been entirely electronic. I’ve never held a copy of the book, finished or otherwise, in my own two hands.
It took everything I had not to rip into those boxes the second they landed in our lobby, and it’s taking even more to keep me from tearing into them right now. But I’m waiting until this evening (which will be last night by the time this post is live).
Why? I realized that these circumstances and emotions may never have the chance to collide in this exact way again, and that seems like the kind of experience that is best shared with someone else. So, after I hauled 56 pounds of cookbooks up four flights of stairs, I heaved the boxes onto our kitchen counter and took a deep breath (really though, I had no choice because I was panting by that point). Then, I released my eager grip on the piece of tape that secured the top box, the one that stood between me and the books, and willed myself to hold off on opening the boxes.
So, now I wait for Dan to get home from work.
Tick.
Tock.
But really, after waiting two years, what’s another seven hours?
And at least there’s a fresh batch of these bounty slices tucked away in our refrigerator. All that chocolate, coconut, and caramel certainly makes the extra wait a little more bearable.
These are a coconut-infused, triple-decker spin on the chocolate + caramel slices I shared nearly two years ago to the day. They quickly became a reader favorite and have held their rank ever since. Given their popularity, I’ve been meaning to put a fun spin on them ever since and now the day has finally come.
How’s that for serendipity? For two years I waited to hold a finished cookbook in my hands, for two years this recipe waited for an update, and both of our waits are coming to an end at the same time.
Let’s celebrate!
Three layers = three times the deliciousness. Layers of vanilla-kissed coconut cream and dreamy salted caramel are sandwiched between glossy sheets of homemade chocolate. If this isn’t the most decadent recipe on this site, it’s certainly in the top three.
I suppose you could say it’s one for the books…
Too much? Too much. Sometimes when I see the line between wit and cheese, I just can’t help but walk it.
To make these bounty slices, you’ll start by making a batch of homemade chocolate. Heat cacao butter and a bit of coconut oil in a double-boiler until melted. Then, whisk in a heap of cacao powder, pure maple syrup, and a pinch of sea salt. The mixture should be smooth, glossy, and pourable.
Pour about two-thirds of the chocolate into a lined pan, tilt the pan back and forth to evenly coat the bottom, and freeze for 10 minutes to set.
Then, get to work on the coconut layer. Add unsweetened shredded coconut, coconut milk, coconut oil, maple syrup, vanilla, and sea salt to a food processor and process until a mostly smooth, almost fluffy mixture comes to be. Spoon the coconut layer over the chocolate layer and freeze again to set.
Next, the caramel. Whip up a batch of 5-Minute Vegan Caramel and pour it over the chilled coconut layer. Freeze again, ensuring that the caramel layer is well set.
Finally, top with the reserved bit of chocolate and freeze one final time.
Carefully lift the bar from the pan and slice into squares.
These vegan chocolate-coconut-caramel bounty slices are everything. Silky, sweet, chocolaty, fudgy, dense, gooey, rich, AMAZING. I hope you enjoy this updated version! You’ve certainly waited patiently.
Cheers to printed cookbooks, mile-high stacks of chocolaty bounty, and the weekend! Sending love. ♥
p.s. If you happen to make a batch of these, snap a photo and tag #blissfulbasil so I can see too!
Vegan Chocolate-Coconut-Caramel Bounty Slice
Ingredients
Homemade Dark Chocolate Layer
- 2.8 ounces cacao butter (approximately 1/2 cup discs or small chunks)
- 1/4 cup virgin coconut oil
- 3/4 cup raw cacao powder
- 1/4 cup pure maple syrup, at room temperature or warm
- Pinch fine sea salt
Creamy Vanilla Coconut Layer*
- 2 2/3 cups unsweetened shredded coconut (one 8-ounce bag of shredded coconut)
- 3/4 cup full-fat canned coconut milk, at room temperature (vigorously shake can before opening and measuring)
- 1/4 cup virgin coconut oil, melted
- 1/4 cup pure maple syrup, at room temperature or warm
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
Caramel Layer
- 1 recipe 5-Minute Vegan Caramel**
Instructions
- Line an 8 x 8-inch pan with parchment paper (I recommend using two 8-inch-wide strips of parchment paper and placing one over the other to form a + in the pan). (Double-check your pan size—a 9 x 9-inch pan will yield bars that are much too thin.)
For the Homemade Dark Chocolate Layer
- Melt the cacao butter and coconut oil in a double-boiler or bain marie over medium heat until just melted. Be careful not to overheat or the cacao butter will seize and yield a gritty texture. Remove from the heat and whisk in the cacao powder and maple syrup. The chocolate should be smooth and glossy.
- Pour about two-thirds of the chocolate into the lined pan and tilt the pan back and forth to evenly coat the bottom. Freeze for 15 minutes to set the chocolate.
For the Creamy Vanilla-Coconut Layer
- While the chocolate sets, prepare the Creamy Vanilla Coconut Layer. Add the coconut, coconut milk, coconut oil, maple syrup, vanilla, and sea salt to a food processor. Process for 4 minutes, or until the coconut is mostly smooth and the texture of the mixture is fluffy, stopping to scrape down the sides as often as necessary.
- Scoop the coconut layer over the chilled chocolate and use a metal spatula or the back of a spoon to smooth. Freeze for 15 minutes to lightly set.
For the Caramel Layer
- While the coconut sets, prepare the Caramel Layer. Once you've made the caramel, let it cool slightly and then pour it over the coconut layer, using a spatula to smooth the surface if necessary. Freeze for at least 25 minutes, or until the caramel layer is well set.
- If the remaining chocolate has thickened, reheat it over low heat to warm back to a smooth, glossy, and pourable state. Then, pour the chocolate over the caramel layer, tilt the pan back and forth to evenly coat the surface, and freeze for at least 15 minutes to set.
- Carefully lift the bar out of the pan and slice into 16 squares. Store the bars in an airtight container in the refrigerator for up to two weeks or freeze for up to one month.
Notes
Happy Thanksgiving Ashley. Thank you so much for your lovely recipes.
Happy Thanksgiving to you too, Matilda!
OMG! CONGRATS! I bet it was a beautiful moment holding that book for the first time. Bounty slice in one hand, your book in the other – seems like an epic Thursday night! There are a lot of variations of this bar, but I like how straight-forward your recipe is =) And they photograph beautifully!
Thanks, Ashley! Hahaha, I love your vision of the moment and totally should have been holding a bounty slice in the other hand. I had a hunch it would be an emotional moment, and it sure was. Lots of happy tears and plenty of nerves before opening the boxes too. So surreal and positively amazing to finally hold it in my hands. To be honest, still can’t quite wrap my head around the whole thing. Thanks for your support! xo
I am so anxious to see a printed copy of your book! Testing the recipes was memorable and a great learning experience for me and Mike. I have a greater understanding and respect for plant based recipes. So much thought and love went into the whole process of each recipe. Regarding this recipe, my mouth is watering as I stare at these photos. Looks like the perfect birthday treat for my approaching birthday. ☺️
So excited for you to see it!! Definitely couldn’t have done it without your support and dedicated recipe testing. The book is so much more delicious thanks to everyone who graciously opened their kitchens to test. I learned so much about recipes, writing, and myself from that process, and it was instrumental in creating a cookbook worth cooking from! xo
These look DELICIOUS. And I’m so happy for you! I just can’t wait to get your cookbook, it sounds fantastic!
Thanks for your support, Rachel! I’m so excited for you to see it—one month from tomorrow and counting! Eeeeee! :)
Happy Thanksgiving, Ashley!! I hope you and your family have a wonderful holiday! Also, I can’t wait for your book :)
First of all I hope your Thanksgiving party was a great success, how did it go with having the whole family at your place this time? What was your festive menu?
Secondly, wow. That must have been a truly memorable and emotional moment. And kudos to you for your fortitude, I don’t know if I could have waited with ripping the boxes open until Boyfriend arrived home ;-) Congrats again on your cookbook, I can’t wait for it to finally be released and shipped to me!!
Then last, but not least: these bars!!! Bounty was my favourite candy bar growing up and I’m a caramel fanatic as well (though I haven’t had it for almost 3 years, ever since I gave up refined sugar), that is why I’m so ecstatic to try this recipe as it not only combines 3 of my favourite things (coconut, caramel AND chocolate) but is a refined sugar-free, healthy treat recipe. Thank you Ashley, you got me excited on a gray Monday morning lol! :-)
This is absolutely perfect, amazing, delicious!
Hi!!
I’m about to make these for Christmas in my attempt to win over a family of meat/dairy eaters :)
However there is heaps of coconut oil, is there any possibility in minimising the coconut oil in some places?
Some recommendations would be amazing!
Can’t wait to try them out
Thankyou
Hi, Jess! You can swap the coconut oil in the chocolate layer for more cacao butter. You can also try omitting the coconut oil from the coconut layer—I haven’t tried this myself, so I can’t vouch for the results but have a feeling it will work out okay. Strongly recommend keeping the caramel as is—you won’t be sorry! :)
Aw thank you for your reply Ashley :)
Also, is desiccated coconut and shredded coconut the same thing? Or will desiccated coconut work for the coconut layer?
Thank you!
As a coconut and chocolate fanatic, I have to say…this is the best sh*t I have ever tasted. Thank you so very much for this recipe.
Good day!
I’ve recently discovered your blog (through Love & Lemons) and I’m just starting to test your recipes. :-)
My very first try was this treat, but – as tasty as it is – I have a little issue with the “visual” aspect, i.e. the bottom chocolate layer and coconut layer won’t stick together after final freezing. My quick-fix idea for the next time is to use half of the caramel on the bottom choc layer – it seems to keep things nicely together. Is there anything else you could recommend?
Another problem is that the bottom choc layer cracked a lot when I cut the bar into smaller pieces. I’m thinking I might have used a bit too much chocolate for the bottom and it was simply too thick to cut neatly. Or is there a special trick you use for cutting chocolate to prevent crumbling, no matter how thick/thin it is? (Warm/cold/super sharp/serrated knife, etc.?)
Thanks & regards!
Hi, Aleksandra! Hmm, I haven’t had any issues with separation in this particular recipe, although I’ve had it happen with other recipes in the past (e.g., chocolate and cookie dough layers separating), so I definitely know what you’re referring to. I think your idea to use half of the caramel on the bottom chocolate layer and maybe using less chocolate in the bottom layer (more of an even, 50-50 split between the top and bottom) will work better.
As far as cutting the chocolate to prevent crumbling, you definitely want to use a very sharp (and large) knife so that you can simply press down and cut across the width of the bar in one downward motion. Also, try letting the bar sit at room temperature for 5 to 10 minutes to soften ever so slightly.
Hope this helps and thanks for sharing your feedback—always helpful to know what works and doesn’t work in other kitchens!
Thank you, Ashley. I’ll definitely make those bars again and try out your tips. Apart from the minor visual slips, they’re just delicious! My husband was just speechless when he first ate them. ;-)
LOVED THESE! Everything about them is perfect. Texture of the coconut, caramel and chocolate are all spot on and to die for. Thanks for sharing this incredible recipe!
Thrilled to hear you’re enjoying them, Kim! Thanks for taking the time to come back and share your thoughts—means so much.
I loved these and have just made a variation with a cherry/coconut layer instead of the caramel to see how that goes. Decided to use this recipe for inspiration rather than look for others as I think it’s a great coconut base. Will tag you on IG to let you know how they went :)
Hi, Andrew! So glad you’re enjoying the recipe. LOVE the idea of a cherry coconut layer. My goodness, making me hungry just thinking about it. Will have to try that myself. Thanks for taking time to come back and share your thoughts and adjustments—means so much to me and is very helpful for others.