If you love a classic coconut-chocolate combo, these no-added-sugar raw bounty bars are a must-try by Tina . Made with simple, nourishing ingredients and naturally sweetened with Natvia, they deliver all the rich, creamy flavour you’d expect, without the added sugar. Perfect for a lunchbox treat, afternoon pick-me-up, or a better-for-you dessert the whole family can enjoy.
Commercial chocolate bars are often highly process and have no nutritional value, recreating all the classic chocolate bars that don’t contain nasty ingredients.
Ingredients
Base
- ½ cup desiccated coconut
- 4 Tbsp coconut milk
- 2 Tbsp coconut butter (recipe available on the blog)
- ½ tsp vanilla extract
- 1–2 Tbsp Natvia (adjust to taste)
Raw Chocolate Coating
- ½ cup raw cacao powder
- ½ cup extra virgin cold-pressed coconut oil, melted
- 3 Tbsp Natvia
Instructions
-
Blend the filling
Combine all filling ingredients (except the shredded coconut) in a high-speed blender or food processor. Blend until smooth and liquid. -
Add the coconut
Transfer the mixture to a bowl and stir in the shredded coconut. -
Set the base
Pour the mixture into a baking dish lined with parchment paper. Press down firmly with the back of a spoon to your desired thickness - approx. ½ cm works well. -
Chill
Place in the fridge and let it chill for 30 minutes to 1 hour. -
Slice
Remove from the fridge and cut into 20 small rectangles. -
Make the chocolate coating
Whisk together all chocolate coating ingredients in a bowl or cup. -
Dip
Dip each coconut bar into the chocolate and place on a sheet of parchment paper. Repeat with remaining bars. -
Set and serve
Let the bars set in the fridge for 15–30 minutes. Serve immediately or store in the fridge.
