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Murielle Banackissa

Rose Flavored Bounty Bars

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45 mins Prep: 45 mins
Serves 6

Made of shredded coconut, floral rosewater and covered in rich dark chocolate, these are a unique Valentine’s Day variation to a childhood classic.


  • 1 ½ cups unsweetened shredded coconut , plus more for topping
  • 2 tbsp maple syrup
  • 2 tbsp coconut butter (homemade or storebought)
  • 2-4 tsp rosewater
  • ½ tsp beet juice
  • 1 100g bar of dark chocolate , chopped
  • Rose petals , for topping


  1. Step 1

    To a food processor, add coconut, maple syrup, coconut butter, 2 teaspoons of rose water and beet juice. Pulse until combined and the mixture sticks together.

  2. Step 2

    Taste and add more rosewater if desired, 1 teaspoon at a time.

  3. Step 3

    Form mini bars of about 2 tablespoons of the mixture using your hands. Make sure to compact it well so that it does not fall apart.

  4. Step 4

    Place on a parchment lined plate. Repeat to create a total of 6 bars. Refrigerate for 30 minutes.

  5. Step 5

    Melt dark chocolate over a double boiler.

  6. Step 6

    Drop a bar, one at a time, into the melted chocolate. Carefully move around to ensure it is fully coated.

  7. Step 7

    Place back on parchment lined sheet and decorate with shredded coconut and rose petals.

  8. Step 8

    Repeat for the rest of the bars.

  9. Step 9

    Place in the fridge until set. Enjoy!

  10. Step 10

    Store in the fridge for up to 5 days.

Common Questions & Swaps

Common Questions & Swaps:

  • What if I don’t have coconut butter? I think you could swap the 2 tablespoons of coconut butter with 1 tablespoon of full fat coconut milk + 1 tablespoon of melted coconut oil.

  • Can I replace the maple syrup with another sweetener? Sure, I feel like agave or brown rice syrup would work well here.

  • Can I use sweetened shredded coconut? I think so, but I would leave out the maple syrup and add 1 tablespoon of coconut butter.

  • Can I use another type of chocolate? Yes, use your favorite one.

  • Can I leave out the rosewater? Totally, I just added it to add a floral flavor and to support my Valentine’s Day theme. Also, add as much rosewater as you prefer. Some people (like my mom!) are rather sensitive to rosewater and don’t like too much of it. I personally love love love it, so I put about 3 teaspoons total in my bounty bars.

  • To make beet juice, simply grate a raw peeled beet using a microplane grater and squeeze out 1/2 teaspoon of juice from the beet shreds.
Rose Flavored Bounty Bars Cut in 2 with pink interior showing.
overhead of rose flavored bounty bars on parchment paper
Stacked rose flavored bounty bars with the top one cut in two
Cut open vegan rose bounty bar with filling showing

You know Valentine’s Day is all about the roses right? It’s a tradition! But who says that roses should only be given in a bouquet on the day of Love?

I believe we should even eat them!

I think romance can be incorporated in all sorts of creative ways! I have always been a believer that a homemade dessert is the way to the heart of a loved one… Actually, fun fact: in the first year or two that I was dating my boyfriend, I made him a HUGE 10-serving size of my signature cake (at the time): tiramisu! And guess what – he loved it!

It was a gift that was thoughtful, made by my hands, unique and delicious on top of that!


In honor of Valentine’s Day that is just around the corner, I wanted to create a recipe that was super simple to make, but that also incorporated some Valentine’s Day elements and lastly, that looked a little fancy and impressive.

That is how I came up with these bars. I know there are a gazillion recipes of vegan bounty bars on the web, so I was not sure you guys would find it unique, BUT, I thought that by adding a bit or rose and coloring the coconut filling, these treats would be great show stoppers!

These bars have such lovely flavors. I love the rich coconuty filling which, by the way, just goes so so well with the delicate rose flavor! As for the silky chocolate coating, it is just the perfect blanket to that satisfying filling!

Lastly, you might wonder, how I created the pink hue. Well, it is actually 100% natural and SO CHEAP! I did not use any food coloring AND I also did not use any special powders like pitaya powder. The color comes 100% from beet juice! I simply grated a raw peeled beet using a microplane grater and squeezed out the juice from the beet shreds. I used about 1/2 teaspoon of that juice in this recipe and TADA! Naturally colored coconut.

I really hope you try making these bars – either for Valentine’s Day as a treat to a loved one or YOURSELF or simply as a dessert to have on hand if you enjoy the rosewater flavor!

If you do decide to make this recipe, make sure to let me know your thoughts below and share your creations on Instagram by tagging me (@muriellebanackissa).

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