Makes: 10 bars

raw | vegan | refined sugar free


Coconut Filling

2 cups (200g) desiccated coconut

1/3 cup (80ml) coconut butter

2 tbsp coconut oil

1/3 cup (80ml) coconut cream

2 tbsp coconut nectar

Chocolate Coating

½ cup (60g) cacao powder

¼ cup (60ml) melted coconut oil

2 ½ tbsp melted cacao butter

2 tbsp coconut nectar



  1. Place desiccated coconut, coconut butter and coconut oil into a bowl. Use your fingers to rub mixture together until it resembles breadcrumbs. Mix in the coconut cream and coconut nectar.
  1. Line a 15cm x 15cm container or tin with cling wrap and lightly press mixture into container until it is 2 cm thick. Freeze for 30 minutes until firm.
  1. Remove from freezer and cut into 10 bars, 3cm x 7.5cm. To create an authentic bounty bar shape, cut off the corners of each bar. Use a palette knife or your hands to smooth the sides and corners. Return to freezer to set.
  1. To make chocolate coating, mix all ingredients in a bowl until well combined. Use two forks to dip each bar into the chocolate. Gently shake the bar to remove excess chocolate. Place on a tray lined with non-stick baking paper. Refrigerate for 15 minutes until chocolate is set.
  1. Remove bars from fridge and trim off any excess chocolate. Coat each bar in one more layer of chocolate and refrigerate for 30 minutes until set.
  1. Remove bars from fridge and sprinkle with desiccated coconut. If you have any chocolate left over, drizzle over the bars and refrigerate to set.
  1. Store bars in an airtight container in the fridge or freezer. Remove from fridge 15 minutes before eating, so they can soften slightly – it’s worth the wait!






  • Raquel - Hi! I love your site! To make the filling is not necesary that coconut butter, oil and cream melted?

    Thank you! And sorry for my English. RaquelMarch 9, 2016 – 8:36 pmReplyCancel

    • Our Holistic Kitchen - Hi Raquel, oops sorry missed your comment! You do not need to melt any of the ingredients, as you are working with your hands which will melt it. I’m sure you’ve probably made them by now. Hope they turned out.March 22, 2016 – 5:52 pmReplyCancel

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