Hello my dears! How many of you love Bounty Bars (or for our friends in the U.S., Mounds and Almond Joy)? :-) I’ve been wanting to post my own (healthier) version on the blog for some time now, but there’s been so much going on over the past few weeks that I haven’t been able to get to it until today.

Since I love pretty much everything coconut, these bars quickly became one of my favorites – it’s better to enjoy them in moderation, but it’s not always easy because they’re just that good!

The Bounty Bars are super easy to make, but you’ll have to freeze them for 30 minutes before covering them in chocolate. I bought this special silicone mold* to make them. But a brownie pan will also work: just press the mixture into the pan, set in the freezer, then cut into bars. I haven’t tried it out yet myself, so if you do, let us know about your experience in the comments! :-)

Here’s the recipe:

Healthy Homemade Bounty + Mounds Bars

Rezept drucken
Rezept drucken
Prep Time 15 min.
Cook Time
Passive Time
  • 100 g coconut butter*
  • 2 tbsp almond butter* optional
  • 40 g coconut milk
  • 80 g shredded coconut*
  • 1 pinch ground vanilla* or 1 Tsp pure vanilla extract
  • 1 pinch salt*
  • 30 g coconut oil*
  • 2 tbsp cocoa powder (defatted)*
  • 2 tbsp rice syrup*
  1. In a bowl, using a fork, combine melted coconut butter, almond butter, coconut milk, shredded coconut, vanilla, and salt.
  2. Divide mixture into chocolate molds,* press down with a teaspoon, and place in the freezer for 30 minutes until the mixture is firm.
  3. Make the chocolate coating: heat the coconut oil in a small saucepan until it liquefies. Stir cocoa powder and rice syrup into the coconut oil.
  4. Remove coconut blocks from the mold. Using a truffle fork, dip blocks into the chocolate, drain briefly, and set on a piece of baking paper. Place bars in the fridge to allow the chocolate to set.
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Enjoy and have fun! :-) For more of my coconut recipes, check out my book Coconut Cooking.*

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