Raw Bounty Bars

Who doesn’t love the old old childhood favourite, the bounty bar? This choccy treat gets a makeover using just a few ingredients and a whole lot of coconut. All you need to do is mix up the filling, freeze into shape then dip into a luscious and smooth homemade dark chocolate. Slightly messy, definitely delicious and deceptively easy to make. 

This is a recipe I created for Nutra Organics using some of their lovely coconut products (they do some other products as well and one of the best plant based protein powders I have tried). Also, its worth getting your hands on some cocoa butter if you can, you can buy it from Loving Earth or I get mine from my friend at Wild Taste.

Make make sure you store these in the fridge once they have set as homemade chocolate melts rather easily.

Whats good about them: not going to lie, these bars are rather indulgent but –  they have good fats from the coconut, antioxidants from the cacao powder and rice malt syrup is a fructose free sweetener, plus these are so satisfying you will most likely be able to stop at just one!. There, you can feel good about eating chocolate now.

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Raw Bounty Bars
Prep time
Total time
Recipe type: Dessert
Serves: 10-12 bars
  • For the filling:
  • 2 cups the wholefood pantry natural dessicated coconut
  • ¼ cup coconut cream
  • ¼ cup the wholefood pantry rice malt syrup
  • 1 tsp vanilla extract
  • For the chocolate
  • 50g the wholefood pantry coconut oil
  • 50g cacao butter (or can use all coconut oil, it just won't set as hard)
  • ½cup cacao powder, sifted
  • ½ tsp vanilla
  • ¼ cup the wholefood pantry rice malt syrup
  • Pinch salt
  1. For the filling
  2. Mix all filling ingredients together until moistened.
  3. Line a small loaf pan with cling film and pour in the filling, making sure it's tightly packed.
  4. Place in the freezer for 30mins until set.
  5. Chop the coconut filling into 10-12 fingers then place in the freezer again for another 30 mins.
  6. For the chocolate
  7. Melt the coconut oil and the cacao butter on low heat then whisk in the remaining ingredients until smooth and glossy. Allow to set slightly so it thickens a little. (Tip: the easier way is to combine melted oils with other ingredients in a small bottle blender until smooth)
  8. Tip the chocolate into a bowl and remove the frozen coconut bars from the freezer.
  9. Coat the bars with the chocolate then place onto grease proof paper.
  10. Place in the freezer briefly just to get it set.
  11. You should still have chocolate remaining so coat the bars again to get a smooth finish and place in the freezer until set.
  12. Keep in the fridge until ready to eat.
  13. Enjoy!


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