Vegan Blackberry & Pistachio Bounties

You loved our Vegan Bounty and Raspberry Bounty so much we just had to give you another. Here is our super tasty Vegan Blackberry and Pistachio Bounty. With beautiful rich blackberries, there’s no way you won’t fall in love this sweet treat.

  • Serves: 12
  • Prep: 25 mintes
  • Cook: 2 - 4 hours
Metric | Imperial Measurement Conversions


  • 3 cups Desiccated coconut
  • ½ cup Coconut cream
  • 1 teaspoon vanilla bean paste
  • ¼ cup Natvia
  • ¾ cup frozen Blackberries
  • 2 tablespoons coconut oil
  • 300g Sugar-free dark chocolate
  • 2 tbs pistachios, roughly chopped


  1. Combine half of the desiccated coconut, half of the coconut cream, the vanilla and the Natvia in the bowl of a food processor. Pulse until combined and the mixture sticks together when pinched between two fingers. Press into a greased and baking paper lined 20cm loaf tin, smoothing the top. Place in the freezer.
  2. Combine the remaining desiccated coconut and coconut cream with the blackberries in the food processor. Pulse until the mixture comes together, adding 1 extra tablespoon of coconut cream if necessary. Smooth on top of the coconut mixture and smooth the top. Freeze for 2-4 hours. Remove to the refrigerator for 30 minutes.
  3. Melt the chocolate in the microwave until smooth, taking out to stir every 30 seconds. Stir through the coconut oil until it has melted and the mixture is smooth.
  4. Remove the coconut and blackberry filling from the refrigerator and slice with a sharp knife into 10 rectangles. Dip into the melted chocolate and place on a piece of baking paper. Sprinkle with pistachios. Drizzle extra chocolate over the top if needed. Stand for 30 minutes until set. You can also keep in the freezer for a frozen treat.

Vegan Blackberry & Pistachio Bounties

Comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!



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