My version of the famous coconut-milk chocolate bounty bar is this no-bake vegan bounty mousse tart. The crust is pure coconut deliciousness and the mousse tastes like creamy milk chocolate. This tart is very easy to make, and I’m sure it will satisfy both your coconut and chocolate cravings!Jump to Recipe
Bounty mousse tart – creamy vegan yumminess
Bounty bar was actually my favorite chocolate bar when I was a teenager. Probably because coconut was a pretty exotic ingredient back then, and it reminded me of tropical island beaches. I always dreamed of moving to a warm country when I’m older, but here I still am enjoying Finnish winter and just being very thankful that I’m living in a country with four seasons and incredibly beautiful nature.
My love for coconuts is still very strong. I know there are numerous vegan bounty bar recipes online, but I specifically wanted a very creamy – mousse like – tart version. And this combo of chocolate and coconut cream is like the fluffiest softest mousse.
Tarts are always so pretty and festive, and I think this would be quite lovely for someone special on Valentine’s Day. That someone special is of course YOU ♥
The decoration need not be extravagant, you don’t need any special ingredients. Just some shredded coconut and chocolate would do!
But if you want to make the tart more festive you could add:
- dried flower sprinkles
- cute raspberries, chopped strawberries or cherries for a lovely color contrast
- good old sprinkles, because sprinkles make everything look like a party is about to happen!
Also very last minute, but here’s my vegan Valentine’s Day treat Pinterest board, if you need more ideas!
No-bake vegan bounty mousse tart
- 0,6 cups shredded coconut (1,5 dl or ~60 g)
- 0,4 cups rolled oats (1 dl or ~40 g)
- 2,8 oz coconut butter (80g)
- 4 tbsp maple syrup (or liquid sweetener of choice)
- 3 tbsp coconut oil
- pinch salt
- 1 cup coconut cream (the creamy solid part of a coconut milk can)
- 2,5 oz vegan dark chocolate (60 g) I used 70% chocolate
- 4 tbsp maple syrup
- pinch salt
- Shredded coconut, dark chocolate, dried (or fresh edible) flowers, frozen raspberries (crumbled)
- Crust: blend all ingredients until you have a solid easy to shape batter.
- Press batter in a tart pan.
- Mousse: melt dark chocolate in a water bath.
- Scoop out the creamy part of a coconut milk can. You should get about 1 cup of cream. Sometimes you need two cans to get enough. ps The cream is more solid if you refrigerate the can overnight.
- Mix melted chocolate, coconut cream, maple syrup and pinch of salt in a bowl until you have a creamy chocolatey mixture. You can also use a blender.
- Pour chocolate cream on top of crust and freeze for about 2 hours.
- The tart is ready when the mousse is quite solid and the tart is easy to cut into pieces. Decorate tart with shredded coconut, shaved chocolate, flowers and berries before eating.
- You can store the tart in the freezer or in the fridge. When you store it in the freezer take the tart out about 30 min before serving.