Vegan Bounty Bar Coconut Stuffed Dates (no-bake, dairy-free)

If you’re a fan of Bounty Bars but want a healthier, plant-based twist, you’re going to love these Vegan Bounty Bar Coconut Stuffed Dates! Made with a creamy coconut filling, whole Medjool dates, and melted dairy-free chocolate, these no-bake bites taste indulgent but are made with wholesome ingredients to satisfy your candy sweet tooth.

Craving a healthy, chocolatey treat that tastes like a candy bar—but is actually good for you? These no-bake vegan bounty bar stuffed dates are sweet, creamy, and coated in rich dark chocolate, and they’re only made with just a few simple ingredients. Think of them as a healthier twist on the classic Bounty bar, naturally gluten-free, refined sugar-free, and freezer-friendly.

🥥 Why You’ll Love This Recipe

These healthy bounty stuffed dates combine the chewy caramel-like texture of dates with a luscious coconut cream filling and a rich chocolate coating. They’re naturally sweetened, gluten-free, dairy-free, and require just 7 simple ingredients—no baking needed! Whether you’re craving a quick dessert, a lunchbox treat, or a freezer-friendly snack, this recipe will satisfy your sweet tooth without the sugar crash.

• Tastes like a Bounty chocolate bar but made with clean, wholesome ingredients.

• Takes just 15 minutes and zero baking.

• Great for meal prep, lunchbox treats, or freezer desserts.

• Completely dairy-free, gluten-free, and naturally sweetened.

🛒 Ingredients You’ll Need

You only need 7 simple, pantry-friendly ingredients to make these delicious Bounty Bar Stuffed Dates.

Medjool Dates. Soft, chewy, and naturally sweet, these serve as the sweetener of this healthy treat. Be sure to use large, fresh dates and remove the pits.

Unsweetened Shredded Coconut. Gives that classic Bounty bar texture and flavor. Use finely shredded coconut for the smoothest filling.

Coconut Milk. Full-fat canned coconut milk helps bind the filling and adds creamy richness. You’ll want to use the solid portion only.

💡 Place the can of coconut milk in the fridge overnight to separate the solid coconut cream from the coconut milk liquid.

Vanilla Extract. Just 1 teaspoon enhances the coconut flavor and brings that vanilla sweetness to the mix.

Salt. Just a pinch balances the sweetness and makes the flavors pop. I like to use Himalayan pink salt in all of my recipes for a milder salt flavor.

Dairy-Free Chocolate Chips. Use your favorite vegan brand—semi-sweet or dark both work beautifully. I wanted to keep this treat refined sugar-free so I used a naturally sweetened vegan chocolate. You will be dipping the coconut stuffed dates in the melted chocolate.

Coconut Oil. Added to the chocolate for a silky smooth melt and shiny finish. Coconut oil also helps the chocolate shell to not crack and fall apart when you bite into these coconut stuffed dates bites.

🥄 How to Make Vegan Bounty Stuffed Dates

1. Make the Coconut Filling

In a small bowl, mix shredded coconut, coconut cream, vanilla, and salt until thick and sticky. It should resemble the filling of a Bounty bar, having a dough-like consistency.

2. Stuff the Dates

Slice each Medjool date lengthwise (don’t cut all the way through). Remove the pit and fill the center with about 1–2 teaspoons of the coconut mixture, really pack it in there. Place each stuffed date on a plate or baking sheet and place them in the freezer for about 30 minutes.

3. Dip in Chocolate

Melt the chocolate and coconut oil in a microwave-safe bowl or using a double boiler. Fully coat each stuffed date with the melted chocolate, or alternatively you can dip each stuffed date halfway in the chocolate. Place on a parchment-lined tray.

4. Chill & Enjoy

Sprinkle with flaky salt or shredded coconut if desired. Chill in the freezer for 10–15 minutes until set. Store in the fridge or freezer for a cool, chewy treat!

Recipe Tips

Use fresh & soft Medjool dates for easy stuffing and maximum chewiness.

To keep these refined sugar free, look for chocolate that doesn’t have any added sugar, such as these. Also purchase unsweetened shredded coconut.

You can add a touch of maple syrup to the coconut filling for extra sweetness, though the dates provide plenty and I don’t think you’ll need it.

Drizzle extra chocolate over the top for a bakery-style finish.

FAQs

Can I use light coconut milk instead of full-fat?

Yes, but the texture will be less rich and creamy. Full-fat coconut milk yields the best consistency for the filling.

Can I use coconut butter instead of coconut cream?

Yes—both work well. Coconut butter makes the filling firmer, and slightly alters the taste, while coconut cream is softer and lighter.

Are these stuffed dates freezer-friendly?

Absolutely! Freeze in a sealed container for up to 2 months. Thaw at room temperature or enjoy straight from the freezer for a firmer bite.

What kind of chocolate is best?

Use high-quality, naturally sweetened dairy-free chocolate chips (semi-sweet or dark).

How long do they keep?

When stored in an airtight container they will last up to a week in the fridge and 1-2 months in the freezer.

More Sweet Stuffed Dates To Try

I’d love to see your Vegan Bounty Bar Coconut Stuffed Dates! Let me know if you give these a try down below in the comments section, as well as giving this dessert recipe a five ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover a delicious plant-based, healthier candy alternative. Don’t forget to tag me on Instagram, Facebook, or Pinterest if you make them!

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