Raw coconut chocolate 'bounty' bars
Prep time
Total time
Serves: about 20 bars
  • For coconut filling
  • 2 cups desiccated coconut
  • 1 tbsp coconut flour (optional)
  • ½ cup coconut oil, melted
  • 2 tbsp full-fat coconut milk, canned (coconut cream)
  • 4-5 tbsp maple or agave syrup
  • 1 tsp vanilla extract
  • For chocolate coating
  • 1 cup (250 g) dark chocolate, chopped
  • Note: 1 cup = 250 ml
  • You can also make chocolate coating by melting 4 tbsp coconut oil, 4 tbsp agave or maple syrup and 3 tbsp cacao powder.
  1. In a mixing bowl combine desiccated coconut and coconut flour (optional) with melted coconut oil, add coconut cream, agave syrup and vanilla. Mix until it's well combined.
  2. Prepare smaller baking pan or container (I used 20x20 cm / 8x8 inch) and press the mixture into it using your fingers. Put in the freezer for 30 min to firm up.
  3. Remove from freezer and cut into small bars using a sharp knife. Use your fingers to shape them.
  4. Put back in the freezer until you make the chocolate coating.
  5. Melt the chocolate over the steam (bain-marie) or melt coconut oil, agave or maple and cacao in a small saucepan.
  6. Leave the chocolate to cool.
  7. Remove 'bounty' bars from the freezer and dip them into chocolate to coat the entirely.
  8. Sprinkle them with coconut and leave for chocolate to harden before storing in the fridge in airtight container.
Recipe by Travelling oven at http://www.travellingoven.com/2016/11/raw-coconut-chocolate-bounty-bars/