Vegan Coconut Chocolate Bounty Spread

Vegan Coconut Chocolate Bounty Spread


  • 6 tbsp Bounty spread
  • 200gr dark chocolate
  • 250gr strong white flour
  • ¼ tsp salt
  • 3 tbsp sugar
  • 1 sachet fast action yeast
  • 150ml coconut milk
  • 50ml water
  • 2 tbsp coconut oil
  • some coconut milk for brushing
  • 5 tbsp icing sugar



  1. In the bowl of a stand mixer add the flour, salt, sugar and yeast. Then add the coconut milk and start to mix, add the water so you have a wet but manageable dough.
  2. Knead it with the dough hook for 2 minutes, then add the coconut oil and knead for another 3 minutes.
  3. Tip in to an oiled bowl and leave it to rise for 1-2 hours.
  4. Once doubled in size, roll out into a rectangle on a floured surface.
  5. Place about 6 tbsp of Bounty spread and the dark chocolate in a bowl, and quickly flash it in the microwave.
  6. Now it’s easier to spread the mixture on the dough, coat it evenly.
  7. Roll the dough up into a log and cut into slices.
  8. Place in a greased muffin tin or in a large baking dish and leave to rise again for a further 45 minutes.
  9. Heat the oven to 180 degrees C.
  10. Brush the buns with coconut milk and bake the buns for about 25 minutes until golden.
  11. For the glaze, mix coconut cream with 5 tbsp icing sugar and spread a tbsp onto each bun and decorate with flaked coconut and cacao nibs.
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