Recipe: Better than Bounty Bites



One of my favourite childhood chocolates was the Bounty bar. I used to go between those and Cherry Ripes as my sweet treats of choice. Fast forward into adult life, I no longer eat those kinds of things, unless of course they are made into a healthier version using wholefood ingredients. Luckily I have a recipe that helps with this! These Bounty bites, in my opinion, are, as named, better than the real thing! They are quite filling but you’ll probably want to go back for a second one! Enjoy the nostalgia like I do!

Side note: I chose to use Rapadura sugar as it is one of the least processed sugars out there. It is only dehydrated from the sugar cane and then granulated, so it still retains its nutrients. Many other sweeteners are heated at high temperatures and go through extra processing. As a result they lose a lot of the nutrition. Feel free to substitute for another sweetener of choice (eg. maple syrup, raw honey, coconut nectar, etc), if preferred and if it makes it easier.

Ingredients (makes 20-22 bites)

For the filling:

3 tablespoons coconut oil

270ml coconut cream (or milk)

2 cups (170g) desiccated coconut

2 tablespoons Rapadura sugar

1/2 teaspoon vanilla (powder or extract)

pinch of Himalayan pink salt or sea salt

For the chocolate coating

2 tablespoons Rapadura sugar

1 cup (250ml) coconut oil

1/2 cup unsweetened cocoa powder (or raw cacao powder)

pinch of Himalayan pink salt or sea salt


Prep time: 10 minutes

Making time: approx. 45 minutes

Filling – Combine the coconut cream, Rapadura sugar, coconut oil, vanilla and salt in a pot and heat on low setting on the stove, stirring until combined. Stir through desiccated coconut.

Once all combined, use a tablespoon to scoop out and place neatly in moulds (I use a cupcake baking tray, with each circle approximately 3cm in diameter, to help shape/mould the bites). Cover loosely with foil and put in the fridge for about 20 minutes.

Chocolate coating – Using a double boiler, over medium heat, add all ingredients, and stir until combined. Allow the mixture to slightly cool.

Remove each bite carefully from the mould one at a time (a spoon should help with this), then coat the bite with a  layer of chocolate and place on a tray or plate that has been lined with baking paper. Repeat this step for all bites and spread out evenly on baking paper. Once completed, put the tray/plate in the fridge to allow chocolate to set.

Once the first layer of chocolate has properly set, remove from fridge and coat the bites in another layer of chocolate. Place back on tray/plate, spreading out evenly again, and let set for a further 30 minutes. Store the ones you don’t eat in the freezer in an airtight container. They are actually extra yummy eaten straight from freezer (or thawed out for 10 minutes).

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