Name: Bounty Mousse Cake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: International
Ingredients: 1 1/2 cups rolled oats; 1/2 cup shredded coconut; 1/2 cup cocoa powder; 1/4 tsp salt; 1/3 cup pure maple syrup; 1/4 cup coconut oil, melted; 1 tsp vanilla extract; 2 cups full-fat coconut milk (chilled overnight); 1/4 cup maple syrup; 1 tsp vanilla extract; 1 1/4 cups unsweetened shredded coconut; 2 tbsp coconut oil, melted; 1/2 cup full-fat coconut milk; 1 cup dairy-free chocolate chips or chopped dark chocolate; Pinch of salt

A rich and dreamy dessert inspired by the iconic Bounty bar, this no-bake mousse cake is a decadent blend of creamy coconut and smooth chocolate. With a fudgy chocolate oat base, a velvety coconut mousse, and a luscious chocolate ganache topping, this cake delivers on both flavor and texture. It’s an indulgent treat that’s naturally vegan, gluten-free, and dairy-free—perfect for special occasions or anytime I crave a clean yet satisfying dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the base:

1 1/2 cups rolled oats

1/2 cup shredded coconut

1/2 cup cocoa powder

1/4 tsp salt

1/3 cup pure maple syrup

1/4 cup coconut oil, melted

1 tsp vanilla extract

For the coconut mousse:

2 cups full-fat coconut milk (chilled overnight)

1/4 cup maple syrup

1 tsp vanilla extract

1 1/4 cups unsweetened shredded coconut

2 tbsp coconut oil, melted

For the chocolate ganache:

1/2 cup full-fat coconut milk

1 cup dairy-free chocolate chips or chopped dark chocolate

Pinch of salt

Directions

I start by lining an 8-inch springform pan with parchment paper to ensure easy removal later.

In a food processor, I blend the oats, shredded coconut, cocoa powder, and salt until finely ground.

I then add the maple syrup, melted coconut oil, and vanilla extract, processing the mixture until it sticks together like a dough.

I press this mixture evenly into the base of the pan and place it in the freezer to set while preparing the mousse.

To make the mousse, I scoop only the solid cream from the top of the chilled coconut milk into a mixing bowl.

I beat the cream with maple syrup and vanilla until fluffy, then fold in the shredded coconut and melted coconut oil.

I spread the mousse evenly over the base and return the pan to the freezer for at least 1 hour to firm up.

For the ganache, I heat the coconut milk until just simmering, pour it over the chocolate and salt in a bowl, and let it sit for a couple of minutes.

I stir the mixture until smooth and glossy, then pour it over the chilled mousse layer.

I refrigerate the cake for at least 4 hours or overnight until fully set.

Once set, I slice and serve it chilled.

Servings and timing

Servings: 10 slices

Prep Time: 20 minutes

Chilling Time: 4 hours

Total Time: 4 hours 20 minutes

Calories per serving: 310 kcal

Variations

I sometimes add chopped roasted almonds to the base for a little crunch and a nutty twist.

To make it extra chocolatey, I mix in mini chocolate chips into the coconut mousse layer.

For a more tropical vibe, I add a dash of lime zest to the mousse.

I can switch the ganache topping for a dusting of cocoa powder and coconut flakes if I want something lighter.

Storage/Reheating

I store leftover Bounty Mousse Cake in an airtight container in the refrigerator, where it stays fresh for up to 5 days. For longer storage, I freeze individual slices wrapped in parchment and foil for up to a month. I let them thaw in the fridge overnight before serving. Since it’s a no-bake dessert, there’s no reheating necessary—just slice and enjoy chilled.

FAQs

How can I make sure the coconut milk separates properly for the mousse?

I always chill a can of full-fat coconut milk overnight in the fridge. This helps the cream rise and solidify at the top, making it easy to scoop out for the mousse.

Can I make this cake nut-free?

Yes, this cake is naturally nut-free as long as I use allergy-safe chocolate and oats. Just double-check all labels to be sure.

What can I use instead of a springform pan?

If I don’t have a springform pan, I use a lined 8-inch square baking dish. I make sure to leave an overhang of parchment for easy lifting.

Is this cake suitable for freezing?

Absolutely. I freeze individual slices wrapped well to prevent freezer burn, and they taste just as good after thawing.

Can I substitute maple syrup with another sweetener?

Yes, I can use agave syrup or date syrup in equal amounts. Just note the flavor and consistency may vary slightly depending on the sweetener used.

Conclusion

This Bounty Mousse Cake is a celebration of chocolate and coconut in the most indulgent yet wholesome way. I love how easy it is to put together, and the fact that it’s vegan, gluten-free, and no-bake makes it a recipe I turn to again and again. Whether I’m making it for guests or treating myself, it never disappoints.

Recipe: