Bounty Bars - ENG

Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 8 pieces


  • 150 grams grated flesh of a fresh coconut coconut with brown hairy bark
  • 75 grams coconut oil soft at room temperature
  • 30 ml dark & organic Agave syrup
  • 5-10 grams raw cacao
  • 5-10 grams dried shredded coconut unsweetened
  • 150 grams dark dairy-free chocolate 85 % cocoa


  1. Place all ingredients - except the cocoa, dried shredded coconut and the chocolate bar - together in a blender and blend until fairly smooth. Turn off the blender and stir well.
  2. Remove the mixture from the blender and shape with your - clean- hands about eight or nine small bars. Put them now 30 min. in the freezer.
  3. Chocolate bar into pieces & melt au bain marie.
  4. Dip the Bounty Bars quite well in the melted chocolate and sprinkle with a little bit sifted cocoa and/or dried shredded coconut.
  5. Store in the freezer (-17 ° C) in a sealed container for at least 30 min.
  6. If you save the Bounty Bars long in the freezer, make sure that you leave the bars 20 min. at room temperature before consumption . From the fridge to eat right away and approximately three days of shelf life.

Recipe Notes

The non-dairy 85% cocoa chocolate is generally not sugar-free but contains relatively little sugar. You can use dark chocolate sweetened with stevia or agave instead via the Wholefoods store/market or online. I use coconut oil which is:


Check youtube how to open a fresh coconut carefully. You can also get in some supermarkets fresh coconut into pieces. This is relatively expensive because you need three or four packages of 100 grams for grating 150 gram pulp. Sometimes you can get fresh coconut into pieces on the -day- market as well.


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