In search of healthy Bounty Bars…


I remember these Bounty Bars from my childhood days and I think my mother was more into them than I. However given my sugar addiction, I remember hoeing into them as well. They were chocolatey, coconutty and chewy with a kind of fresh taste. So I thought it might be fun to ‘health-ify’ them.

Off I went to the net and low and behold I found a recipe on, which was an adaptation from the All fantastic ingredients already and when there are so few ingredients, there is not much tweaking that can be done – or so I thought. Hold that thought!

A bit more research and about six other websites had versions as well, all very similar with maybe the addition of cashews or dates (and you already know why I don’t include dates in my recipes right? Carbs, carbs and more carbs – not ideal for weight loss.) So who made it first? Who knows but as long we can all enjoy it and give credit where it’s due then all is well.

So I made them to the recipe as written and the filling tasted divine going in. Leaving it to chill overnight, I did the big taste test and… was disappointed!

My issue was the texture; it was far too wet and mushy. With all my cooking experimentation lately I have discovered I really care about texture for some reason. Not sure why. However if the taste is there but it doesn’t crunch like it is supposed to or be smooth like I expect, then all hell breaks loose in my satisfaction levels. Here I was after something far more chewy and so I had an idea!

So one magic ingredient that I love and feature often is macadamia nuts. They have a neutral taste, are rich in good fats and add that chewy texture to all my slices and pie bases. So I was thinking they would work their magic here. And so they did!

The result was a much firmer, chewy filling, just as I remembered it to be. Simply divine.

A couple of other tweaks too were in the method. The whole coating the whole bar with chocolate procedure is far too fiddly for me. I already know it would drive me batty, so I tried some other things instead…


I tried two ways – one was in my paper cupcake papers, with a layer of chocolate on the bottom, chill until firm, then the coconut filling, chill again and then the chocolate on top. Chill Again! Even that annoyed me a bit. Ha ha. Way too many steps.


Second way was in a slab – paper lined flat tray, once again pour chocolate on the bottom, chill and wait. Filling, chill and wait. Top – CHILL AND WAIT!! Arrrrggghhhh!!

I know I am impatient but why do things the long way, if there is a shorter way?

So in future if I make this again, I am just going to spoon a teaspoon full of the filling into cupcake papers and pour the chocolate on top. It all sets in the fridge anyway and eliminates the need for the annoying extra steps. It all tastes amazing anyway and in a busy household, they will love you making it any way you present it.

So if coconutty bounty is your thing, let’s get cooking…

Bounty Tweets

Coconut filling…

½ cup coconut cream

2 TBS coconut oil – melted

2 TBS rice malt syrup

1 cup desiccated coconut

1 cup macadamia nuts

pinch of sea salt

Whiz the macadamia nuts in a food processor until it becomes a paste. Add all other ingredients and combine thoroughly.

Spoon teaspoons full into separate cup cake papers.


Chocolate tweet mix… (you should know this one by heart by now!!)

¼ cup coconut oil

1 inch x 1 inch square of cacao butter

1 TBS raw cacao powder

2 TBS organic maple syrup

1 TBS tahini

1 TBS Peanut Butter

pinch of Himalayan rock salt

Melt cacao butter and coconut oil on very low heat or in a double boiler if you have a gas stove. Take off heat and mix in the rest of the ingredients.

Spoon into cup cake papers over the coconut filling.

Chill and devour!!!


See, now wasn’t that easier than layer and chill, layer and chill etc?? Phew!

More time to enjoy.

Let me know which way you made them and what was easiest for you.


Kristy xxx

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