These healthy bounty bars are a copycat recipe of the good old bounty (or mound) bar! This homemade version of the classic is made with only 4 ingredients, no-bake, refined sugar-free, low-carb and super healthy. Entirely Paleo, Vegan and Gluten-free, these simple and easy to make chocolates are compliant with most popular diet trends. Raw version also available. Coconut lovers rejoice!
Summer is finally here! Here comes my favorite period of the year… by far!
Don’t get me wrong, I LOVE winter, I don’t mind the cold. Skiing, snowshoeing, playing in the snow with the kids, making memories…
Winter, especially during cloudy, stormy days is of an indescribable, dark beauty.
But at this time of year, after 8 months of cold, wearing layers after layers of clothes, I’m just glad winter is gone for a while.
Barbecues, pool parties, cold drinks of all sorts, wearing nothing but a pair of shorts…
…And my two-year-old blowing a dandelion for the first time 🙂
Yup, it’s that time of year again!
Talking about my two-year-old… I think one of the things I love the most about kids is how they get super, super excited about anything.
That scream of joy when she saw a bird for the first time. Her wanting to chase that squirrel around, faster than her little legs would allow her to, laughing wholeheartedly…
Kids, they have that capacity, that gift which reminds us to enjoy life in the little things, the present moment, to slow down!
And that is exactly what this recipe is all about. Slowing down and enjoying.
I don’t give sweets to my child very often, but when I do, it’s usually something very healthy, like those homemade bounty bars.
Funny how she screamed (of joy) again at first bite, I guess these bars are kid-approved!
What do these taste like? I’d say it is pretty damn close to their store-bought counterpart, except that they are 100% guilt-free! They are chewy, crunchy and coconuty to boot.
How I prefer them? I keep them in the fridge and, I mean, who doesn’t like a cold chocolate bar?
You could probably store them at room temperature, I don’t think they would melt.
Although I haven’t personally done it, I just prefer them cold!
- 2 cups unsweetened shredded coconut
- 1/3 cup full-fat coconut milk
- 1/3 cup melted coconut oil
- 1 cup melted dark chocolate (70% or more)
- 2 tbsp maple syrup (optional)
- Line a loaf pan with parchment paper.
- In a large bowl, mix the unsweetened shredded coconut, the coconut milk, the maple syrup (optional) and the melted coconut oil thoroughly with a spoon.
- Press the mixture evenly into your lined loaf pan.
- Transfer to the freezer for about 45 minutes.
- Line a cookie sheet with parchment paper.
- Remove from freezer and cut into small rectangles (the size of a thumb) using a sharp, long knife.
- Next, make sure the dark chocolate is entirely melted. Then, using a fork placed underneath, dip every piece into the hot dark chocolate, covering it completely. Then place your chocolate-covered pieces on your lined cookie sheet.
- Transfer to freezer for an additional 45 minutes.