Raw Bounty Bites

I recently asked my readers over on my Facebook page what dessert that they would like to see next from a selection of desserts that I have been thinking of making and the resounding winner was Raw Bounty Bites.

So off I went experimenting with flavours, and I have come up with what I think is a great healthier version of the classic chocolate bar. The Raw Bounty Bars was a winner with my children, Giselle and Josh, and also the perfect option for people that may have dairy, gluten, egg and nut allergies or intolerances.

I suggest coating them twice to ensure that you get a nice thick chocolate coating around the coconut centre. Since making these, I have been thinking of all the the other chocolate bars that I can recreate and make healthier versions, so watch this space!

But in the meantime, if you are after a few more of my raw desserts to try then I highly recommend my Raw Chocolate Raspberry Slice, Raw Caramel Slice and Raspberry Ripe. I made them on the weekend at a housewarming party that I attended and they were hit.


Ness xo


Raw Bounty Bites

Serves 20


Coconut Filling

  • 1/4 cup coconut oil, melted
  • 1 cup coconut milk
  • 4 tablespoons organic or raw honey, melted (organic maple syrup would also work)
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon sea salt
  • 3 cups organic shredded coconut

Chocolate coating ( x 2 for thicker coating)

  • 1/4 cup coconut oil
  • 1/8 - 1/4 cup organic maple syrup or honey (depending on how sweet or bitter you like your chocolate)
  • 1/4 cup cacao powder


Add coconut oil and coconut milk to a medium size bowl and whisk to combine well (you want to make sure that there is no separation between the oil and milk). Next, add the honey, vanilla essence and sea salt and mix well. Then, add the shredded coconut and mix until well combined. 

Pour the mixture into a lined square baking dish and place in the freezer for approximately 60 minutes to set. Take out and cut into squares and freeze for another 30 minutes.

To make the chocolate coating, melt the coconut oil in saucepan on low heat. Once melted, add the maple syrup (or honey), whisking until well combined. Then add the cacao powder, stirring well until well mixed through.

Take the coconut squares out of the freezer, dip each piece into the chocolate sauce and placed on a wire rack on top of lined baking tray (make sure the tray fits in your freezer). Freeze until the chocolate has hardened (approximately 30 - 60 minutes)

Optional - prepare another batch of chocolate coating and dip the raw bounty bars a second time and freeze again (approximately 30 - 60 minutes)