This Healthy Bounty Bar is naturally sweetened with a creamy coconut centre, covered in dark sugar free chocolate.
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Growing up in Australia, I ate my fare share of bounty bars. They were a sweet treat, laden with sugar and we ate them regularly. Coconut and chocolate have always been a favourite of mine, and this recipe is a lighter sugar free version of the bounty bar.
Recipe Highlights
- Naturally sweetened using Monkfruit instead of sugar
- Similar texture and flavours to the traditional Bounty Bar
- Makes around 18 mini bars, using an ice cube tray as the mold
- Coated in sugar free chocolate
- Keep in the fridge for a week
What you'll need
Unsweetened Shredded Coconut: This will provide the base texture and flavor. It's important to make sure the coconut isn't too dry or coarse, as it can affect the texture. The other ingredients should help soften and bind it together. Check out my Coconut Protein Balls!
Coconut Cream and Coconut Butter: Both will contribute to the richness and help bind the coconut. Coconut cream will add moisture, and coconut butter will provide a smooth texture and a creamy consistency. These ingredients should work well together to keep the base sticky and moldable.
Coconut Oil: This will help solidify the bars once they're chilled and create a firm texture. Using both coconut oil and coconut butter is a good idea for the right consistency. Just make sure to use enough to help the mixture stick together. If it feels too dry, you can add a little more.
Monkfruit Sweetener: Since it's powdered, it should dissolve easily and not leave any grainy texture. Make sure to mix it well with the coconut and other ingredients to prevent any uneven sweetness.
Salt: A pinch of salt is perfect for balancing the sweetness and enhancing the overall flavor, so no issues here.
Sugar-Free Dark Chocolate: This will give you the classic chocolate coating of a Bounty bar. Ensure that the chocolate buttons are melted thoroughly before dipping the bars for an even coating.
Top Tips
Texture: If the mixture seems too wet, you can adjust by adding a little more shredded coconut. If it’s too dry, add a bit more coconut cream or coconut oil. It should be sticky but firm enough to hold its shape when molded into bars.
Holding Together: The combination of coconut oil, coconut butter, and coconut cream should help bind the mixture well. If you find that the bars aren’t sticking together, add a little extra coconut oil or coconut butter to help them firm up.
Storage
Refrigeration: Store the bars in an airtight container in the fridge. The coconut oil and coconut butter will firm up in the cold, helping the bars keep their shape and texture. They should last for about 1-2 weeks in the fridge.
Freezing: If you want to store them for a longer period, you can freeze the bars. Wrap each bar in parchment paper or plastic wrap and place them in a freezer-safe container or ziplock bag. They should stay good for 1-2 months. When ready to eat, let them thaw at room temperature for a few minutes.
Avoid Humidity: Keep the bars in a cool, dry place, as excess moisture can affect their texture and cause them to become soggy.
I can’t help but feel a little nostalgic when I think of Bounty bars. They always take me back to childhood, when I’d eagerly unwrap one to reveal that perfect combo of creamy coconut and smooth chocolate.
It was my go-to treat for a sweet escape, and even now, the taste brings back those carefree, simpler times. There’s something so comforting about that coconut filling wrapped in chocolate—it’s a bite of pure nostalgia.
Healthy Bounty Bars
Ingredients
- ½ cup Unsweetened shredded coconut
- ⅓ cup Coconut Cream
- 4 tablespoons Coconut butter
- ¼ cup plus 2 teaspoons Coconut Oil
- 1 ½ tablespoons Monkfruit sweetener (powdered white)
- Pinch Salt
- ¾ cup Sugar Free Dark Chocolate buttons
Instructions
- In a food processor, put the shredded coconut, coconut cream, coconut butter, coconut oil, monkfruit and salt. Blitz until combined.½ cup Unsweetened shredded coconut, ⅓ cup Coconut Cream, 4 tablespoons Coconut butter, ¼ cup plus 2 teaspoons Coconut Oil, 1 ½ tablespoons Monkfruit sweetener (powdered white), Pinch Salt
- Press the coconut filling into silicone ice cube trays. I had to use 2 trays as they were 14 holes each. Place in freezer for 20 mins, then in fridge for 2 hours.
- Put ½ cup of water into a pot, and place a glass bowl on top of the saucepan. Heat on low-medium until water is hot. Remove from heat and put in chocolate buttons, stirring them with a spoon until they melt.¾ cup Sugar Free Dark Chocolate buttons
- Remove coconut bars from fridge and pop them out of the silicone ice cube trays. Have a container on hand, lined with baking paper to put the chocolates into once they have been dipped. Don’t skip the baking paper as this stops them sticking.
- Once melted to a liquid, work quickly to coat the coconut bars, one at a time, using 2 forks to dip, coat and drain the chocolate, before placing in the container with the baking paper. Once they are all coated, store in the fridge for upto a week.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
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Ema says
I will definitely try this. Just one question.. how concentrated is your Stevia? What’s the ratio? Thanks 😊
Kim says
The stevia I used is granulated stevia which measures like sugar. Its stevia blended with Erythritol - another natural sweetener. Stevia on its own is 300 times more sweeter than sugar so it needs to be used very sparingly if using on its own. I find it much easier to use a stevia sweetener that measures like sugar. This is the one I use: https://natvia.com/faqs/
Abbigail Bloomfield says
These look easy and way more healthier. I should give them a go