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Healthier bounty bars

Servings 10 mini bars


  • 2 cups dessicated coconut
  • 1/2 cup coconut milk you can use the thick part of a chilled coconut milk can (not the water) the colder it is the creamier it is. OR if you have a block of coconut cream cut 50 grams and keep adding splashes of hot boiled water to make into a creamy texture.
  • 2 tablespoons honey/maple syrup
  • 100 grams good quality dark chocolate 70% or above
  • 1 tablespoon coconut oil


  1. From a chilled coconut milk can, scoop out the creamy park and leave out the water.

  2. Add the cream into a bowl, add the both the honey and dessicated coconut in a bowl.

  3. Mix untill well combined. Fill the mixture in a sillicon ice cube mould and freeze for 10 mins. OR if you don't have a mould - just shape the mixture in your hands, place on partchment paper and freeze for 10 mins.

  4. While the moulds are freezing melt dark chocolate and coconut oil togethe, ready to dip the bars into.

  5. When the coconut filling is nice and set pop out of the mould and dip into the melted dark chocolate. Place the bars carefully on a partchment paper and put back in the fridge for another 10 mins.

  6. Once the bars are set, enjoy and try not to eat all at once. Although I did this the first time I made them and I don't regret it one bit!