Raw Bounty Bar

Raw Bounty Bar

  • Servings: Around 8 bars
  • Difficulty: easy
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Tasty, creamy and coconut-y goodness covered in homemade raw chocolate. A tasty and healthy treat - perfect to indulge yourselves!!

I know I’ve mentioned it numerous times before but I LOVE coconut. I use it in so many of my recipes and I don’t know what my life would be like without my coconut!! I’m sure I have it on a daily basis – both in savoury and sweet dishes. Stella is also taking after me and always gets the thredded coconut out of the pantry and as a result loves my coconut treats I make.

I grew up eating the sugar filled, processed Bounty Bars and decided that I’d recreate a healthier version of these – I do love recreating healthier versions of popular treats. This recipe also ticks all the right boxes – gluten free, dairy free, refined sugar free, egg free and of course super tasty!

These Bounty Bars are super simple to make, taste delicious and also freeze really well which is key.  I think the freezer is probably the best place to store them, firstly to ensure the chocolate doesn’t melt. And Secondly, they are also great to eat straight from the freezer turning them into more of a Raw “Ice Cream” Bounty Bar – nice and refreshing in summer (or Spring as it happens to be in NZ).

These were enjoyed by the whole family which is also important for all of my recipes – I got the seal of approval from the husband and wee Stella!

Not only do they taste good (Chocolate & Coconut are a perfect pair) but they are also healthy treats – full of healthy fats. Coconut has a high nutritional value and is a great source of healthy fats. If possible, when choosing dried coconut, I always choose organic and unsweetened.

A perfect treat to have at home or nice to take round to your friends to really impress!


A few tips for these Raw Bounty Bars: Make sure you press the coconut mixture into the tin as much as possible – the more compact, the better Ensure the coconut filling is as cool as possible when coating in the chocolate. Allow for 2 hours to freeze if possible If coconut filling is frozen when you slice, it may be difficult to cut. If so, dip your knife in warm water Coconut: best to use unsweetened desiccated coconut if possible. Shredded coconut is an option however, the Bar may be a bit crumbly

Let me know you attempt this recipe, I’d love you to share it with me on Instagram and Facebook to help grow this community. I love seeing your creations!  Additionally, if you would like to subscribe to my recipe blog, you can sign up below.

Bridge xx

P.S. If you would like someone to discuss your health goals with, I would love to work with you one-on-one. I practice a holistic approach where I consider your individual needs related to health in terms of both nutrition and aspects of your lifestyle. We can work together and look at how all parts of your life affect your health and make sustainable changes that improve your health and happiness. Find out more


Coconut filling:

  • 2 c desiccated coconut
  • 1/2 c coconut milk (full fat)
  • 1 t pure vanilla extract (or 1/2 t of vanilla powder)
  • 2T maple syrup
  • 2T melted coconut
  • Pinch of salt


Raw Chocolate:

  • 1/4 c coconut oil (melted)
  • 1/4 c + 1 T raw cacao powder
  • 1T cacao butter (or more coconut oil)
  • 2 – 3 T maple syrup
  • Pinch of salt


  • Shredded Coconut and freeze dried raspberries


Coconut Filling:

  1. Line a loaf tin
  2. In a large bowl, mix all Coconut filling ingredients together
  3. Press mixture firmly into a loaf tin
  4. Place in the freezer for at least 2 hours
  5. Once set, slice Coconut filling into bars (place knife under warm water if difficult to slice)


Raw Chocolate:

  1. Melt coconut oil in a pan
  2. Add maple syrup and raw cacao powder
  3. Stir until you reach a smooth consistency

To coat:

  1. Dip Coconut Bars into the chocolate – I use a couple of forks to help drain the chocolate
  2. Place on a baking sheet to set
  3. Sprinkle Shredded Coconut and freeze dried raspberries on top

Recipe Notes:

  • Choose organic ingredients where possible
  • You can substitute the maple syrup for i.e. coconut nectar, brown rice malt syrup etc
  • To save time, you could also melt a block of dark chocolate instead of making your own.
  • You can coat the bars twice – dunk once to set, freeze and repeat.
  • The freeze dried raspberries are optional but take these to the next level!

Enjoy x


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