No bake homemade bounty chocolate bars are delicious chilled treats made with only 4 ingredients. They taste like bounty bars but without adding a ton of sweetener to them which make them the perfect addition to a balanced diet.
If you like coconut desserts or snacks that are healthy but still taste good, you will like these homemade bounty bars.
Why make chocolate covered coconut bars?
Healthy coconut bars – if you like to enjoy a few treats, but also can’t or don’t want to eat over-sweetened store-bought products, these chocolate covered coconut bars are for you!
No bake recipe – this makes them the perfect summer treat as they can be stored either in the fridge or freezer!
Refined sugar free – these coconut bars with unsweetened coconut use honey as a sweetener only. Agave syrup or maple syrup can also be used.
Perfect project for kids – this coconut treat recipe is quick so kids won’t get bored when making these.
4 ingredients – yes, you only need a few simple ingredients to make these coconut chocolate bars.
Who are bounty chocolate bars for?
- They are suitable for vegans.
- Dairy-free & gluten-free dessert recipe (always check product labels to be 100% sure the ingredients don’t contain any gluten).
- Anyone who likes homemade healthy sweet treats or who is looking for easy homemade snack recipes with minimal ingredients.
What is the difference between desiccated and shredded coconut?
Desiccated = dried out. This product is grated into finer pieces which are drier than shredded coconut.
These homemade bounty bars can be stored in the fridge or freezer. There is no need for thawing, you can enjoy them right from the freezer (or within a few minutes, if you prefer).
Note that in summer, the chocolate coating starts melting pretty fast if you are outdoors on in a very warm room.
Tips for making the best homemade bounty bars
- These coconut bars are made with unsweetened desiccated coconut, but shredded coconut can be used as a substitution. For healthy bounty bars, make sure to use unsweetened coconut!
- More honey can be used, but I do recommend making these coconut bars using the exact measurements first and add more only after tasting.
- Use either semi-sweet/bitter-sweet or dark chocolate (with a 70% cocoa content) for coating.
- My favorite way to finishing these homemade bounty bars is by sprinkling them with coconut as well as some edible lavender. This fragrant plant does give them such a nice flavor.
- Any leftover coconut can be used to make Raffaello Coconut Balls (these aren’t that healthy though as they contain sweetened condensed milk).
- Keep a small baking tray in the freezer prior to coating the bars. Then line it with a baking parchment and place each chocolate-coated bounty bar onto the tray. They will set faster which will stop the chocolate from spreading too much. For this reason, you might need to work in stages if you want to sprinkle your dessert treats with coconut or lavender as these won’t stick to the already-hardened chocolate.
Note that if you are making these chocolate coconut bars in summer, the coconut oil will melt quicker, so when they are not frozen properly and when they stand for a longer period of time in your warm kitchen before coating them with chocolate, the will go soft, and might break when coating them in melted chocolate.
Here are more ideas for summer treats that you might like:
- Mint and Pistachio Ice Cream
- Apricot Popsicles
- Mango Popsicles
- Frozen Chocolate Banana Bites
- Blueberry Ice Cream
Homemade Bounty Chocolate Bars
- In a mixing bowl, mix coconut, coconut oil and honey until well combined. Pour this mixture into a 9×9 inch brownie pan (23×23 cm) lined with baking parchment and spread it around evenly. With the back of a flat measuring cup (or a ramekin), press down the mixture until it is all well packed.
- Transfer the pan into the freezer and keep it there until set (1 hour or more – if not set properly, the bars will crumble and might break when slicing them).
- Take the set mixture out and slice into 18 pieces (into 6 strips and each strip into 3).
- Dip each piece in melted chocolate and place onto a tray lined with baking parchment that will fit in your fridge (or freezer – for a quicker setting). I like to place the tray in the freezer while waiting for the chocolate to melt (this will help the chocolate set quicker).
- Finally, sprinkle with shredded coconut and chill until set.
- For healthy coconut bars, make sure to use unsweetened shredded or desiccated coconut.
- Instead of honey, you can use maple syrup or agave syrup. Because they all have different levels of sweetness, you might need to experiment with the quantity, when making it for the first time.
- 1.5 cups of chocolate chips give you just the right amount to coat 18 bars and you will end up with barely any leftovers. You might need to spread the chocolate over the last 2-3 bars with a spatula, so if you prefer just dipping them, increase the chocolate chips to 2 cups.
- The prep time does not include chilling time – count with extra 2 hours. You an also make these in stages – freeze the coconut mixture the night before you want to coat them in chocolate.
- Store in the fridge or freezer!
- More useful tips and ideas on storing can be found in the post above this recipe card.