Double Dark Choc Bounty Bars

Recipe by @betterbeingsteph

Serves: 9 bounty bars
Per bar: 150 calories, 12g fat, 6g carbs, 5g protein


For the coconut centre:

  • 60g desiccated coconut
  • 30g vanilla protein powder or almond meal
  • 40g sugar-free maple or monkfruit syrup
  • 30-50ml almond milk, as needed to bind the filling
  • Optional: sugar-free hazelnut spread or peanut butter, as an extra layer

For the coconut centre:

  • 120g @wellnaturallyau No Added Sugar Dark Chocolate


  1. In a mixing bowl, add all ingredients for your centre together and mix until combined. Mould into a small loaf tin and refrigerate/freeze until set.
  2. Meanwhile, make your chocolate coating by melting your Well Naturally chocolate in the microwave or over a saucepan on low heat.
  3. Once your coconut filling is set, cut into 9 thin rectangles (resembling the shape of a bounty bar) and spread a layer of hazelnut or peanut butter on top.
  4. Dip each bar into the chocolate coating, before placing on baking paper/non-stick board.
  5. Once all bars are coated, place back in the freezer to set for 2-4 hrs.
  6. Enjoy chilled, or keep frozen.
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