Description
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.
Ingredients
Scale
12 ounces large Medjool dates
1 1/4 cup unsweetened shredded coconut
1/3 cup unsweetened coconut milk, solid part only
1 teaspoon pure vanilla extract
pinch of salt
1 cup chocolate chips
1 teaspoon coconut oil
Instructions
- 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.
- 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.
- 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.
- 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 in an airtight container.
Notes
READ THE BLOG POST FOR MORE INFORMATION AND RECIPE TIPS!
- Prep Time: 45
- Category: no-bake desserts
- Cuisine: American
